Greek Yogurt Cheesecake
A Greek Yogurt Cheesecake Tart with a shortbread crust and fresh peaches is the stuff dessert dreams are made of. It’s a creamy, lightened-up healthy cheesecake recipe and so easy to make too!
I have always been a sweet and dessert person. Offer me a cookie, brownie, or ice cream and I have a very hard time turning it down. With that said, I’m trying to limit the amount of sweets that I eat, and reserve them for special occasions. I want to eat a healthy diet for and I also just feel better when I make healthy choices.
I love to make healthier versions of desserts and snacks like these Cheesecake Bars or Healthy Peanut Butter Cookies. For a morning snack, instead of a buttery, sugar-filled blueberry muffin, I love a slice of this Healthy Blueberry Banana Bread.
When it comes to special occasions, I still enjoy baking and sharing desserts with friends and family like our favorite Instant Pot Cheesecake.
Now, I don’t claim that this greek yogurt cheesecake is a health food, but I did what I could to lighten it up. Instead of cream cheese the cheesecake is made with Greek yogurt. I like to use full-fat Greek yogurt but 2% will work as well. If you haven’t yet tried Greek yogurt cheesecake, you really should! I love the flavor and lighter texture of it.
This Greek Yogurt Cheesecake Tart with Shortbread Crust and Peaches couldn’t be easier to make. I used my stand mixer to mix up both the crust and filling. The crust is a no-fuss shortbread that you press in the pan with your fingers. It couldn’t be easier. (And I even threw some white whole wheat flour into the mix, and you would never know!)
The fresh peaches are so delicious on top of this tart, as would be other fresh fruits such as strawberries, blueberries, or raspberries.
Greek Yogurt Cheesecake
For the Shortbread Crust:
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter (cut into cubes)
For the Greek Yogurt Cheesecake:
- 2 cups plain Greek yogurt (full-fat or 2%)
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 fresh peach (thinly sliced)
- Preheat oven to 350 degrees F. Place a 9-inch tart pan or cheesecake pan with a removable bottom on a baking sheet.
Make the Shortbread Crust:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, white whole wheat flour, sugar and salt. Add in the butter pieces and mix on low speed for 3 minutes, then increase speed to medium and mix for 2 more minutes, until dough holds together when you press it with your fingers.
- Use your fingers to press the dough into the bottom and up the sides of the tart pan, pressing it down firmly. Bake crust for about 15 minutes, until barely golden. Place on a wire rack to cool slightly while you make the filling.
Make the Greek Yogurt Cheesecake:
- Wipe out the mixer bowl and return it to the stand mixer. Place Greek yogurt and sugar in the mixer bowl and mix until well combined. Add in eggs, vanilla and lemon zest and mix until smooth.
- Pour the cheesecake mixture into the tart crust and smooth into an even layer. Bake for 35-40 minutes, until cheesecake is just set.
- Let cheesecake cool on a wire rack for 1-2 hours, then transfer to the refrigerator to chill for at least 4 hours before serving. Arrange peach slices on top of cheesecake, slice and serve.
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