Sugar-Free Greek Yogurt Cheesecake Recipe

Introduction

This Sugar-Free Greek Yogurt Cheesecake is a keto-friendly dessert that combines rich creaminess with a smooth, tangy flavor. Sweetened naturally without sugar, it features an almond flour crust and a luscious filling made from cream cheese and full-fat Greek yogurt. It’s a satisfying low-carb treat perfect for anyone craving a guilt-free indulgence.

Ingredients

• For the crust:
• 1.75 cups almond flour
• 0.25 cup coconut flour
• 2 tbsp erythritol
• 0.25 cup butter, melted and cooled to room temperature
• For the filling:
• 24 oz cream cheese, room temperature
• 8 oz full-fat Greek yogurt, room temperature
• 4 eggs, room temperature
• 0.66 cup erythritol
• 2 tsp vanilla extract
• 20 drops stevia
• Pinch of salt
• For the topping:
• 0.5 cup sugar-free chocolate chips
• 0.25 cup chocolate

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). In a bowl, whisk together almond flour, coconut flour, and erythritol. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.
2. Step 2: Using an electric mixer on medium speed, beat the room temperature cream cheese and Greek yogurt together for 2-3 minutes until smooth and creamy with no lumps.
3. Step 3: Add erythritol, vanilla, and stevia drops to the cream cheese mixture. Mix on medium for 1-2 minutes, scraping the bowl halfway through until fully combined.
4. Step 4: Reduce mixer speed to low. Add eggs one at a time, mixing for about 30 seconds after each and scraping the bowl between additions. Once all eggs are incorporated, add a pinch of salt and mix for 15 more seconds.
5. Step 5: Pour the filling over the crust and smooth the top. Bake on the middle rack for 45 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually inside for 30 minutes.
6. Step 6: Remove from oven and let cool completely at room temperature for 1-2 hours. Refrigerate for at least 4 hours or overnight to set.
7. Step 7: Melt the chocolate chips and chocolate together in 30-second intervals in the microwave, stirring between each. Drizzle melted chocolate over the chilled cheesecake before serving.

Tips & Variations

• Use full-fat Greek yogurt or Icelandic-style yogurt (skyr) for the creamiest texture. Avoid low-fat versions as they often contain added sugars.
• Swap almond flour with coconut flour (use half the quantity and add an extra egg in the crust) if preferred.
• Any keto-friendly sweetener like monk fruit, allulose, or xylitol can replace erythritol.
• Substitute sour cream for Greek yogurt for a tangier flavor without changing other ingredients.
• Coconut oil can replace butter in the crust for a subtle coconut flavor.
• Try sugar-free white chocolate chips or chopped chocolate bar pieces for a different chocolate twist.
• Bring cream cheese and yogurt to room temperature before mixing to avoid lumps.
• Mix eggs in slowly to prevent cracks and avoid overmixing.
• Let the cheesecake cool gradually in the oven to reduce cracking risks.

Storage

Store the cheesecake tightly covered in the refrigerator for up to one week. The flavors develop and improve after a day or two. For longer storage, freeze individual slices or the whole cheesecake wrapped well for up to 3 months. Thaw frozen slices overnight in the fridge or for about 30 minutes at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

It’s best to use full-fat Greek yogurt for the richest, creamiest texture and to keep the recipe low in carbs. Low-fat or fat-free varieties may contain added sugars and result in a less creamy filling.

What if I don’t have stevia drops?

If you don’t have liquid stevia, you can add 2-3 tablespoons of your preferred powdered sweetener instead. Adjust to taste since stevia drops add sweetness without bulk.