Strawberry & Lemon Yogurt Cheesecake


A little sweet, very creamy, and a soft notes of a tangy lemon to pair with the fruity goodness of fresh strawberries. My Strawberry & Lemon Yogurt Cheesecake is a healthier alternative to your classic cheesecake that will keep you coming back for seconds!

If you're in for a little twist for a Summer treat- try baking the cheesecake batter in an 8x8" baking dish that is lined throughly with parchment paper (so that you are able to pull out the cheesecake once cooled). Then, slice the cheesecake into square bites! Mhmm!

Strawberry & Lemon Cheesecake (Greek Yogurt-based) - Food Photography
Strawberry & Lemon Yogurt Cheesecake - Food Photography

How does the yogurt replace the cream cheese?

Greek yogurt (preferably plain) is a great alternative for cream cheese in almost any recipe. The secret is to use a kitchen towel or tea towel to drain out most of the liquids from the yogurt. Once drained, the yogurt should replicate the same texture as cream cheese.

Just a little thought - Another alternative is mascarpone cheese which is still lighter than cream cheese, but will add more richness and natural sweetness to dessert recipes.

Strawberry & Lemon Cheesecake (Greek Yogurt-based) - Food Photography
Strawberry & Lemon Yogurt Cheesecake - Food Photography

Can you make cheesecake without cream cheese?

Most definitely! Years ago, my mother and I made a cheesecake by simply replacing all cream cheese with drained greek yogurt - it turned out quite delicious and creamy, as well! However, be aware that you may need to increase sugar levels as the end result won't be as rich and sweet.

I wouldn't skip the ricotta cheese (because that's where the natural richness comes into each slice) but you can definitely reduce the cream cheese and substitute it with more yogurt!

Now, it's time to grab our aprons and begin baking deliciousness!

Strawberry & Lemon Yogurt Cheesecake



For the cheesecake:

  • 14 oz. 2% Greek Yogurt
  • 14 oz. Cream Cheese or Neufchatel Cheese
  • 5 oz. Ricotta Cheese, (whole milk)
  • 3 Eggs
  • 2/3 cup Granulated Cane Sugar
  • 1/4 cup Flour
  • 2 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract
  • Zest & Juice of 2 Lemons

For the crust:

  • 1 1/2 cups Graham Crackers
  • 3/4 cup Quick Oats
  • 2 tbsp. Honey or Maple Syrup
  • 5 tbsp. Olive Oil
  • 1/8 tsp. Sea Salt


  • 2-3 cups Fresh Strawberries, (quartered)


  1. Preheat oven to 350F.
  2. Line the bottom of a springform pan with parchment paper. Grease the sides of the pan with a little extra virgin olive oil and dust lightly with flour.
  3. Using high-speed blender, pulse together the graham crackers, quick oats, honey, sea salt, and olive oil. Evenly press the crust mixture into a springform pan. Bake for 10 minutes. Set aside.
  4. Using a tea towel, ring out the excess liquid in the greek yogurt.
  5. Pulse all the cheesecake ingredients together in a food processor or blender, until smooth and creamy, about 3-4 minutes.
  6. Pour the cheesecake mixture on top of the crust mixture.
  7. Bake for 45-50 minutes. (It is okay if the cheesecake is a littel wobbly in the very center. Read above for detailed notes on knowing when it is perfectly ready.)
  8. Leave the cheesecake in the pan and allow to cool on a wire rack for 1 hour. Cover the pan and allow it to chill in the fridge for 4 hours to overnight.
  9. Garnish the top of the cheesecake with a glorious pile of freshly quartered strawberries. (Optional: drizzle with a little maple syrup before serving.)

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