Vanilla Yogurt Cheesecake

A protein and calcium powerhouse, plain Greek yogurt is a simple swap to lighten up your favorite dishes. With a rich, creamy texture, plain Greek yogurt can be substituted for butter and oil in baked goods, sour cream, mayonnaise and cream cheese in dips, and heavy cream in soups, casseroles and frostings.
December 15, 2015


  1. Preheat oven to 350°F.
  2. Combine crumbs, 2 Tbsp. sugar and butter in a small bowl. Press
    into the bottom of a lightly greased 9″ spring form pan. Set aside.
  3. Beat cream cheese until very smooth. Add eggs, one at a time, and
    ¾ cup sugar until mixture is smooth. Add vanilla and flour; mix to blend
    thoroughly. Gently whisk in yogurt.
  4. Pour batter over crust. Bake 42-50 minutes or until barely set in the
    center. Turn oven off and cool cake in oven for 20 minutes. Remove
    and bring cake to room temperature on countertop. Then, refrigerate
    at least 4 hours or overnight. Remove spring form pan sides, slice, and
    serve with cranberry sauce, chocolate, or other favorite toppings.

Recipe contributed by: Lauren Lindsley, RDN, CD/Dietitian Manager and Green Bay Regional Dietitian/Skogen’s Festival Foods


  • 1½ cups graham cracker crumbs
  • ¾ cup sugar + 2 Tbsp., divided
  • ½ cup salted butter, melted
  • 8 oz. low fat cream cheese, room temperature
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. flour
  • 2 cups nonfat vanilla Greek yogurt
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