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.
This tart is absolutely gorgeous, Kristine! I love that you lightened it up with Greek yogurt. I try to sneak that into baked goods whenever I can. And I love your creativity with the shortbread crust. I’m sure this lightened up version tastes even better than the calorie-loaded kind!
Awww, thanks Gayle! Your kind words made me smile. 🙂
This is so stunning and the tart pastry is lovely!
Thanks so much, Medha!
I have a hard time turning down sweets, so lighter versions are always great to have around! I love that you used greek yogurt in this tart, this look so delicious!
Thank you, Danielle! I don’t know what I’d do without Greek yogurt. 🙂
Dear Kristine, your cheesecake tart is so beautiful. I love the peaches on top…I would be in heaven with this lightened up dessert. xo, Catherine
Thank you, Catherine. I appreciate your kind words!
I make cheesecake all the time, but I’ve NEVER thought to make it with Greek yogurt… this is a genius idea and it looks absolutely divine!
You have GOT to try Greek yogurt cheesecake, Sam! It’s my new favorite! Thank you for the kind words. 🙂
This looks amazing, Kristine! I wanted to give you a head’s up that for some reason when I try to share on Facebook it says “502 Bad Gateway.
Thank you, Amanda! I appreciate you letting me know about the error message. I got the same message when I shared this post to my Facebook page. I’m not sure why. Feel free to grab an image from my site and share the link to my blog for the recipe if you’d still like to share. 🙂
Gorgeous pictures! This tart looks absolutely amazing!
Thanks, Christin! 🙂
This sounds SO yummy! And it’s gorgeous, too. We have tons of good peaches from the farm stand right now. I need to make some of them into dessert!
Wow – first of all – beautiful! Second – such an interesting idea to use greek yogurt in place of cream cheese. I’m sure it’s delicious and light!!
Thank you, Julia! The Greek yogurt does really lighten up the cheesecake. I think you’d love this!
This deliciously simple Greek yogurt cheesecake is perfect for a light summer dessert that you don’t have to feel guilty about!
I agree! Thanks, Lindsey! 🙂
It looks delicious! I love greek yogurt 🙂
I made this Yogurt (cheesecake) this weekend using blueberries that I cooked down with a little honey, came out delicious!
Thank You for the recipe!
I’m so glad you enjoyed this recipe, Frances! The blueberries were a great idea- yum! Thanks for taking the time to leave a comment! 🙂
what size pan is required?
The tart pan I used measures 9 inches in diameter.
Just made this today and we all loved it! A much lighter dessert (than reg cheesecake) for these hot summer months!
I’m glad you enjoyed this cheesecake, Cheree! Thank you for commenting to let me know! 🙂
WIll this still set up properly with fat-free greek yogurt? I didn’t mean to buy fat-free because fat-free is stupid (you need the fat to absorb the nutrients in the yogurt…but I digress)…BUT I did! Woops!
Hi Monika, I really think it would turn out much better if you use full fat (or at least low fat) yogurt. I’m sorry you bought the wrong kind – I hate it when I do that!
soooo i made it with 0% (because that’s all i have…i hate 0% and would have preferred WHOLE fat) – BUT anyways – it turned out!!!!!!!!!!! Thanks for the recipe.
I’m so glad that it turned out for you! Thanks for reporting back. 🙂
HI, thanks for the recipe, I am planning on making it today.Can I add pieces of peaches in the yogurt ?
Yes, I think you could add small pieces of fresh peach in the yogurt mixture. I would fold them in last. Let me know how it turns out!
Love this recipe. I add 1 TBS of cornstarch to the filling and I found a small container of whole milk Lemon and Cream yogurt as part of the yogurt mixture, so I didn’t have to zest a lemon. This is an easy way to enjoy cheesecake without all the fat and calories. Thanks for a great recipe.
I’m so glad you enjoyed this, Susan!