Name: Sugar-Free Greek Yogurt Cheesecake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Greek-American Fusion
Ingredients: 1.75 cups almond flour (preferably finely ground); 0.25 cup coconut flour; 2 tbsp erythritol; 0.25 cup butter, melted and cooled to room temperature; 24 oz cream cheese, room temperature; 8 oz full-fat Greek yogurt, room temperature; 4 eggs, room temperature (about 70°F); 0.66 cup erythritol; 2 tsp vanilla extract; 20 drops liquid stevia; Pinch of salt; 0.5 cup sugar-free chocolate chips; 0.25 cup chocolate (sugar-free)

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 stevia drops
Pinch of salt

For the topping:

0.5 cup sugar-free chocolate chips
0.25 cup chocolate

Instructions

Step 1: Preheat your oven to 350°F (180°C). In a bowl, whisk together almond flour, coconut flour, and erythritol. Stir in the melted and cooled butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust.

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 without lumps.

Step 3: Add erythritol, vanilla, and stevia drops to the cheese mixture. Mix on medium speed for 1-2 minutes, scraping down the bowl halfway through to combine evenly.

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. Add a pinch of salt and mix briefly for 15 seconds.

Step 5: Pour the filling over the crust, smoothing the top. Bake on the middle rack for 45 minutes. The cheesecake is done when edges are set but the center jiggles slightly.

Step 6: Turn off oven, open the door slightly, and let cheesecake cool inside for 30 minutes to prevent cracks. Then, cool completely at room temperature for 1-2 hours.

Step 7: Refrigerate for at least 4 hours or overnight to set. Before serving, melt chocolate chips and chocolate together in 30-second intervals, stirring until smooth. Drizzle melted chocolate over the cheesecake.

Tips & Variations

Use full-fat Greek yogurt or Icelandic-style yogurt (skyr) for a thicker, creamier filling.

Substitute almond flour with coconut flour by halving the quantity and adding an extra egg for the crust.

Try different keto sweeteners like monk fruit or allulose if erythritol is unavailable.

Replace butter with melted coconut oil in the crust for a subtle coconut flavor.

Add sugar-free white chocolate chips instead of dark for a different chocolate twist.

Bring cream cheese and yogurt to room temperature before mixing to avoid lumps.

Mix eggs gently and slowly to prevent cracks on the cheesecake surface.

Let the cheesecake cool gradually in the oven with the door ajar to avoid sudden temperature changes that cause cracking.

Storage

Store the cheesecake in the refrigerator covered tightly for up to one week. The texture improves after a day or two as flavors meld. You can also freeze individual slices or the whole cheesecake for up to 3 months. Wrap slices in plastic and foil for best preservation. Thaw frozen slices overnight in the fridge or for about 30 minutes at room temperature before serving. The cheesecake is delicious cold or slightly softened.

FAQs

Can I use low-fat or fat-free Greek yogurt for this cheesecake?

It’s best to use full-fat Greek yogurt to maintain a creamy texture and low-carb profile. Low-fat versions often contain added sugars and won’t provide the same richness.

How do I prevent cracks on my cheesecake surface?

Ensure cream cheese and yogurt are at room temperature to avoid lumps, add eggs slowly and mix gently, and let the cheesecake cool gradually in the oven with the door slightly open before refrigerating to prevent cracking.