Greek Yogurt Cheesecake (gluten and Sugar Free)




Introduction: Greek Yogurt Cheesecake (gluten and Sugar Free)

This is a super-healthy, guilt-free dessert perfect for any occasion! We use protein-rich Greek yogurt, antioxidant-abundant berries, and salubrious honey!

It's simple but delicious and only requires a couple ingredients you probably already have at home. So, let's get cooking! :)

Step 1: Make the Crust


1/2 cup rolled oats

1 egg white

2 Tbsp honey


1) Preheat oven to 375 F. Line a 6 in cake pan with parchment (or use a 6 in spring-form pan).

2) Mix honey and egg white in a medium bowl. Add in oats and mix until combined.

3) Press mixture into pan and bake for 20-25 minutes until brown.

4) Set aside to cool.

Step 2: Make the Cheesecake Filling


2 cups 0% Greek yogurt

1/4 cup of honey (add more or less depending on how sweet you would like it)

2 large eggs

1 tsp vanilla extract

pinch of salt


1) In a large bowl, mix together the honey and yogurt.

2) Once the mixture is smooth, add in eggs, vanilla, and salt. Whisk to combine.

Step 3: Pour and Bake!

Pour the cheesecake mixture into the cake pan and set the pan into a larger pan. Add in about 1 in of water to create a water bath. Bake at 375 F for 1 hour or until the cheesecake is only slightly jiggly in the center.

Turn the oven off and crack the oven door open and leave cheesecake to set in the oven for 15-20 minutes, until the center has set and is firm.

Remove the cheesecake from the water bath and let it come to room temperature. Place the cheesecake in the refrigerator for at least 2 hours or until ready to serve.

Step 4: Make the Blueberry Compote


1 cup blueberries (this is a really great way to get rid of all those unripe blueberries since you can sweeten the compote with honey and you can save the pretty ones for adorning the finished cheesecake!)

1/2 cup water

honey to taste


Mix ingredients in a small pot over medium low heat. Once the mixture is bubbly, turn the heat to low and let the compote simmer for about 3-4 minutes.

Step 5: Release the Cheesecake

Carefully pull the parchment to remove the cheesecake from the pan. (Or release the spring-latch if you're using a spring-form pan.) Set on a cutting board and cut to desired sizes.

Step 6: Plate the Masterpiece

Place a slice of cheesecake on a plate and top with 1-2 Tbsp of compote and some fresh berries and mint leaves! Enjoy this delectable and good-for-you treat! :)

Superfood Challenge

First Prize in the
Superfood Challenge



    • Water Contest

      Water Contest
    • Metalworking Contest

      Metalworking Contest
    • Fix It! Contest

      Fix It! Contest

    23 Discussions

    Made this today - used 1.5 cups of yogurt & 1/2 cup of pureed pumpkin & added pumpkin pie spices (cloves, allspice, ginger, cinnamon) I also added a few crushed pecans in the crust. Can't wait to try it!!! (Waiting for it to cool....)

    Hmm, the egg yolks are important part of the base as they add richness and fat, so I'd be weary of making that substitution. Using stevia or splenda instead of honey sounds fine! I'm not too sure how much you'd want to use, but i'm sure you can adjust it to taste :)

    Hmm, the egg yolks are important part of the base as they add richness and fat, so I'd be weary of making that substitution. Using stevia or splenda instead of honey sounds fine! I'm not too sure how much you'd want to use, but i'm sure you can adjust it to taste :)

    Wait a second: Oat DOES have gluten, doesn't it?

    1 reply

    Nope! Sometimes there is risk of cross contamination due to the processing location of the oats, so if you want to be extra cautious, you can go ahead and buy certified gluten free oats.

    Trying this out today, though I had to make some modifications because I only had a 9" pan. I had a huge container of greek yogurt about to go off, and this seemed like a good way of using it up. I'll let you know how it turns out

    This sounds like a wonderful recipe! I'm so excited to try it out myself. Thank you for sharing!
    I just have one question, the pan for the water bath, does it matter what material the pan is made out of? Could I use a glass pan?

    I have been looking everywhere for a healthier take on the much loved cheesecake. This recipe sounds absolutely delicious and I'm planning on making it soon. One question though; can I replace honey with agave? I realize agave is sweeter than honey, so how much do you think would be good for this particular recipe? Thank you in advance!

    6 replies

    Yay! Please tell me how it turns out! :) If you like your desserts on the sweeter side, you could probably stick with the 1/4 cup, but if you want it tart, probably 3 Tbsp of agave could be substituted for the 1/4 cup of honey.

    Thank you for replying so quickly! I like cheesecake that's not to sweet but not too tart either. I'll go with 3 tbsp and see how it turns out.

    Sorry for pestering you with my questions again but can I use low fat yogurt in place of 0%? The yogurt I have is flavorless(by that I mean that it's not like vanilla or anything) but I'm wondering if the fat makes a difference. Thank you again.

    That should be fine and probably won't have any impact overall and might even result in a creamier cheesecake! :D The only change I can think of is baking time: you may need to leave it in the over for a couple more minutes. Just make sure to keep an eye on your cheesecake and take it out when the edges are firm and the center is only slightly jiggly.

    Okay then, thank you! I'm planning on making it soon and I want it to be perfect!!

    Happy Valentine's day!! I made the cheesecake today at it is delicious! The cheesecake itself is a little tart, but I made a Graham cracker crust that complements the flavor quite nicely.

    How very delicious and uber-healthy! Thanks so much for linking up to January's Family Foodies 'Healthy Kids' event.

    It's sugar free as in refined sugar free. Honey is a natural sweetener but you could use artificial sweeteners like stevia if you would like

    Honey can be refined, as well. I prefer raw, unfiltered honey. Also, stevia is a natural sweetener. If you can find it, grab a stevia plant. The sweet leaves are delicious. I will definitely try your recipe, but maybe with a nut-based crust. It sounds lovely!

    Oops! Yes, you are completely correct: stevia is a natural sweetener. Sorry about that! I hope your cheesecake turns out well :D