Prep TIme: 30 mins
Bake Time: 60 mins
Serves 12 (makes large 9” cheesecake)

This rich cheesecake gets its creaminess from Greek Yogurt making it a lower calorie, higher protein alternative to the heavy cheesecakes we’re all used to eating.   The best part is, you’ll never know it’s sugar free or lower calorie!  The tang of the yogurt combined with the fresh, bright lemon juice balances this sweet and creamy cake.  I wanted to create a replica of the most traditional cheesecake, so I topped it with sweet cherry sauce.  Feel free to get creative with the topping and substitute any seasonal berry you like.  Baking it the day before you plan to serve it will allow the flavors to develop and the cheesecake to fully set.  The base of yogurt is a delicious way to feed the friendly gut bacteria and sneak in extra protein.  The lemon juice provides extra vitamin C which can help your body absorb iron and prevent kidney stone formation.  I prefer making this with organic non-fat Greek Yogurt but If you’re dairy sensitive, substitute any plant-based yogurt you like (look for a higher protein vegan yogurt).  

Cheesecake Comparison Chart 


Crust Ingredients:
1½ cup Flour Swap
½ cup Sugar Swap
½ cup Butter Swap
¼ tsp salt
1-4 Tbsp hot water (to crumbly consistency)

Cheesecake Filling Ingredients:
3 cups nonfat organic unsweetened Greek Yogurt (or plant based yogurt)
1- 1½ cups Sugar Swap (depending on desired sweetness)
½ cup Butter Swap
¾ cup Flour Swap
½ cup fresh lemon juice
2 Tbsp vanilla extract
1 tsp salt

Cherry Sauce:
2 cups frozen pitted cherries
2 Tbsp lemon juice
½ cup Sugar Swap
Optional 1 Tbsp tapioca starch to thicken sauce (I don’t use this) 

Cheesecake Collage 


Preheat the oven to 325 degrees.  Line the bottom of a 9” springform pan with parchment paper, oil the paper and sides of the pan well.

Prepare the crust by mixing all dry ingredients well then add the Butter Swap and 1 Tbsp hot water. The dough should be crumbly but stick together when pressed, add hot water 1 Tbsp at a time until perfect consistency is reached. Press the dough evenly into the bottom and up the sides of your greased springform pan. Bake the crust for about 10 minutes until slightly golden. Then remove from the oven.  

Use a whisk to mix all the cheesecake ingredients together until the mixture is fluffy and smooth (about 2-3 minutes). Pour the filling into your parbaked crust. Cover the cheesecake with a piece of foil with a 3-4” hole cut out of the center. The vented foil will prevent the crust from burning while the cheesecake fully cooks. Bake for 55-60 minutes then turn off the oven and crack the oven door open a few inches.  Let the cheesecake cool very slowly for about 2 hours in the warm oven before removing the foil and transferring to the fridge to fully set overnight.  Cover tightly once cooled.  Slice and serve with a spoonful of cherry sauce and coconut whipped cream. Store covered in the fridge for up to 5 days.  

Make cherry sauce by bringing all ingredients to a boil in a small saucepan.  Once boiling, stir and smoosh the cherries over a medium boil for 10 minutes.  Remove from heat and let fully cool.  *If you want a thick cherry sauce add 1 Tbsp tapioca starch (or any starch you like) while boiling.  

Cheesecake Nutriton Label

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