Q: Can I use non-fat Greek yogurt? A: Yes, but full-fat or 2% Greek yogurt provides a creamier texture.

Q: How can I make this cheesecake dairy-free?

A: Use dairy-free yogurt and cream cheese substitutes.

Q: How long does this cheesecake last?

A: Store in the fridge for up to 5 days or freeze for up to 2 months.

Q: Can I substitute almond flour in the crust of this cheesecake?

A: Yes, you can use oat flour or crushed nuts as an alternative.

Q: How can I make this cheesecake sweeter?

A: Increase the erythritol or use a natural liquid sweetener like honey or maple syrup.

Q: Do I need a water bath to bake this cheesecake?

A: It’s recommended for a smoother texture, but you can bake without it—just be aware of possible cracks.

Q: Can I use a different sweetener instead of erythritol when making this cheesecake?

A: Yes, you can use monk fruit, stevia, or coconut sugar, but adjust the quantity based on sweetness level.

Gezonde Griekse yoghurt Paaskaascake

Name: Healthy Greek Yogurt Easter Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 cup almond flour; 2 tbsp coconut oil, melted; 1 tbsp erythritol (or preferred low-carb sweetener); 1/2 tsp cinnamon; 2 cups Greek yogurt (full-fat or 2%); 8 oz cream cheese, softened; 1/3 cup erythritol (or preferred low-carb sweetener); 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon juice; 1 tbsp cornstarch (or arrowroot powder)

Healthy Greek Yogurt Easter Cheesecake

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

180

Chilling Time

4 hours (Minimum)

Total Time

5 hours 5 minutes

Easter is a time for celebration, family gatherings, and of course, indulgent desserts. But what if you could enjoy a creamy, decadent cheesecake without the guilt?

This High Protein, Low Sugar Greek Yogurt Easter Cheesecake is the perfect solution! Made with protein-rich Greek yogurt, a light and nutty almond flour crust, and naturally sweetened with monk fruit or erythritol, this cheesecake delivers a luscious texture and mouthwatering flavor—all while keeping sugar and calories in check.

This dessert is ideal for those looking to maintain a balanced diet during the holiday season. Unlike traditional cheesecakes loaded with sugar and heavy cream, this version offers a lighter, more nutritious alternative without compromising on taste.

The rich, velvety filling, complemented by the subtle crunch of the crust, makes each bite a delightful experience. Plus, with the added benefit of protein, this cheesecake is a smart choice for health-conscious foodies, fitness enthusiasts, and anyone who wants to enjoy dessert guilt-free.

Perfect for Easter brunch, family gatherings, or meal prep for the week, this high-protein cheesecake is easy to prepare and can be customized with your favorite toppings. Fresh berries, a drizzle of honey, or a sprinkle of crushed nuts can take it to the next level!

So, whether you're following a high-protein, low-sugar, or keto-friendly lifestyle, this Greek Yogurt Easter Cheesecake is a must-try. It’s proof that you don’t have to sacrifice flavor to stay on track with your health goals. Get ready to impress your family and friends with a delicious, nutritious, and festive cheesecake that will have everyone asking for seconds!

Image of Healthy Greek Yogurt Easter Cheesecake

Ingredients

For the Crust:

1 cup almond flour
2 tbsp coconut oil, melted
1 tbsp erythritol (or preferred low-carb sweetener)
1/2 tsp cinnamon

For the Cheesecake Filling:

2 cups Greek yogurt (full-fat or 2%)
8 oz cream cheese, softened
1/3 cup erythritol (or preferred low-carb sweetener)
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch (or arrowroot powder)

Directions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C). Line a 7-inch springform pan with parchment paper.
In a bowl, mix almond flour, melted coconut oil, erythritol, and cinnamon until well combined.
Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the Greek yogurt, cream cheese, and erythritol until smooth.
Add eggs one at a time, mixing on low speed to avoid overbeating.
Stir in vanilla extract, lemon juice, and cornstarch until fully incorporated.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust.
Place the springform pan in a larger baking dish and pour hot water around it to create a water bath.
Bake for 50 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

Transfer to the refrigerator and chill for at least 4 hours or overnight.
Top with fresh berries and a drizzle of honey (optional), slice, serve, and enjoy!

Nutrition

Serving Size: 1 Slice
per serving: Calories; 180

Amount/Serving % Daily Value

Fat: 12 grams; 18%
Saturated Fat: 6 grams; 30%
Cholesterol: 60 milligrams; 20%
Sodium: 120 milligrams; 5%
Carbs: 8 grams; 3%
Protein: 12 grams; 24%
Sugar: 3 grams; 3%
Fiber: 2 grams; 7%

Tips bij het koken van dit recept

Zorg ervoor dat alle ingrediënten voor een zijdelingiger textuur op kamertemperatuur zijn voordat ze zich mengen.
De eieren niet overtroffen; Het kan scheuren in de cheesecake veroorzaken.
Het gebruik van een waterbad voorkomt scheuren en zorgt voor een gelijkmatige bake.

Suggesties dienen

Top met verse bessen en een scheutje suikervrije siroop.
Serveer met een kant van geslagen kokosroom.
Garneer met citroenschil voor extra helderheid.

FAQ's

Vraag: Kan ik niet-vette Griekse yoghurt gebruiken?
A: Ja, maar full-vet of 2% Griekse yoghurt biedt een romiger textuur.

Vraag: Hoe kan ik deze cheesecake-zuivelvrij maken?
A: Gebruik zuivelvrije yoghurt- en roomkaasvervangers.

Vraag: Hoe lang duurt deze cheesecake?
A: Bewaar maximaal 5 dagen in de koelkast of bevries tot 2 maanden.

Vraag: Kan ik amandelmeel vervangen in de korst van deze cheesecake?
A: Ja, je kunt als alternatief havermeel of gemalen noten gebruiken.

Vraag: Hoe kan ik deze cheesecake zoeter maken?
A: Verhoog de erythritol of gebruik een natuurlijke vloeibare zoetstof zoals honing of ahornsiroop.

Vraag: Heb ik een waterbad nodig om deze cheesecake te bakken?
A: Het wordt aanbevolen voor een soepelere textuur, maar je kunt zonder bakken - gewoon op de hoogte zijn van mogelijke scheuren.

Vraag: Kan ik een andere zoetstof gebruiken in plaats van erythritol bij het maken van deze cheesecake?
A: Ja, je kunt monniksfruit, stevia of kokosuiker gebruiken, maar de hoeveelheid op basis van zoetheid aanpassingen aanpassen.

Chef's Recommendation

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