6-Ingredient Greek Yogurt Cheesecake

A close up image of a slice of gluten-free Greek yogurt cheesecake on a white plate with the rest of the cheesecake in the background

5 from 6 votes

6-Ingredient Greek Yogurt Cheesecake

This faux cheesecake mimics the texture and taste of a real one but without the guilt! Smooth and creamy with a delightful GF cornflake crust that retains its crunch, this healthier version of the classic cheesecake will check all your boxes!

Prep Time15

Cook Time25

Chill time4

Total Time4 40

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 302kcal

Author: Kitrusy

Equipment

1 6"cake pan with removeable base

Ingredients

For Crust

1 cup corn flake crumbs tightly pack the corn flake crumbs into the cup (it measures 5oz by weight)
2 tbsp salted butter melted
1½ tbsp organic coconut sugar or evaporated cane sugar
pinch cinnamon powder or pumpkin spice (optional)

For Filling

2 cups Whole Milk Plain Greek Yogurt or skyr
2 tsp vanilla extract
½ cup Sweetened Condensed Milk

Instructions

Make the Crust

Place a parchment round into the bottom of a butter-greased 6" cake pan with a removable base plate.
Combine the breadcrumbs, sugar and melted butter together (optionally you can add in a pinch of cinnamon or pumpkin pie spice for a bit of extra flavor) and press it into the prepared cake pan and set in the freezer to chill for 15-20 minutes. (do not skip this part!)
1 cup corn flake crumbs, 2 tbsp salted butter, pinch cinnamon powder

Make the Filling

Preheat the oven to 350℉
Whip together the yogurt, condensed milk and vanilla extract until completely combined. Using a hand mixer works best but you can also use a whisk or spatula.
2 cups Whole Milk Plain Greek Yogurt, ½ cup Sweetened Condensed Milk, 2 tsp vanilla extract
Pour mixture over the chilled crust and bake at 350F for 20-25 minutes until the center has just set with a slight wobble in the middle and the edges have slightly pulled away and are just beginning to brown.
Remove from the oven and allow the cheesecake to sit and cool at room temperature before covering it and placing it in the fridge to chill anywhere from 4 hours to overnight (recommended) for the best set.

Notes

Ensure you're using plain/unsweetened whole milk Greek Yogurt, not regular yogurt.
The crust will seem loose at first, this is normal. As the yogurt mixture bakes, whey will naturally release and soak into the crust, which when cooled completely, will hold the crust together.
The crust may seem too thick at first but because the breadcrumbs are not as densely compacted as traditional graham cracker crust, the the ratio works out perfectly.
I am using an electric oven (no convection/fan) with the heating element on the top, and my baking rack is set to one notch below the middle.

Nutrition