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Sugar-Free Greek Yogurt Cheesecake Recipe

★★★★★

4.5 from 121 reviews
  • Author: Naomi
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Diet: Low Carb, Keto

Description

This Sugar-Free Greek Yogurt Cheesecake is a rich, creamy, and keto-friendly dessert that combines a buttery almond flour crust with a smooth cream cheese and full-fat Greek yogurt filling, sweetened naturally with erythritol and stevia. Enhanced with sugar-free chocolate chips and a decadent chocolate topping, this low-carb cheesecake offers a guilt-free indulgence perfect for satisfying your sweet cravings while staying on track with your keto goals.

Ingredients

Scale

For the crust

  • 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

For the filling

  • 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

For the topping

  • 0.5 cup sugar-free chocolate chips
  • 0.25 cup chocolate (sugar-free)

Instructions

  1. Prepare the Crust and Preheat Oven: Preheat the oven to 350°F (180°C). In a bowl, whisk together almond flour, coconut flour, and erythritol to evenly distribute the sweetener. Stir in the melted and cooled butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer using the bottom of a measuring cup. Do not pre-bake; the crust will firm up during the cheesecake baking.
  2. Create the Creamy Cheese Base: Using an electric mixer on medium speed, beat the room-temperature cream cheese and full-fat Greek yogurt together for 2-3 minutes until smooth and lump-free. Ensure ingredients are at room temperature to avoid grainy texture.
  3. Sweeten and Flavor the Filling: Add erythritol, vanilla extract, and stevia drops to the cheese mixture. Mix on medium speed for 1-2 minutes, scraping the bowl halfway to fully incorporate the sweeteners, preventing uneven sweetness.
  4. Incorporate Eggs One at a Time: Reduce mixer speed to low. Add the eggs one at a time, mixing about 30 seconds after each addition and scraping the sides between eggs. This prevents overmixing and excess air incorporation, reducing cracking risk. After all eggs are mixed in, add a pinch of salt and mix for an additional 15 seconds.
  5. Bake the Cheesecake: Pour the filling over the crust in the springform pan, smoothing the top gently with a spatula. Bake on the middle oven rack at 350°F for 45 minutes. The cheesecake is done when edges are set but the center jiggles slightly in a 1-2 inch diameter area. Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool gradually in the warm oven for 30 minutes to avoid cracks.
  6. Cool and Add Chocolate Topping: Remove from oven and cool completely at room temperature for 1-2 hours. Refrigerate for at least 4 hours or overnight to set fully. Before serving, melt the chocolate chips and chocolate together in 30-second microwaving intervals, stirring between, until smooth. Drizzle or spread the melted chocolate over the top of the cheesecake.

Notes

  • Use full-fat Greek yogurt for the best creamy texture. Icelandic-style skyr can be used for extra thickness.
  • Avoid low-fat or fat-free yogurt varieties to prevent added sugars and texture issues.
  • Bring cream cheese, Greek yogurt, and eggs to room temperature to avoid lumps and grainy texture in filling.
  • Do not overmix after adding eggs to prevent cracks.
  • Press the crust firmly to create an even layer and prevent sogginess.
  • Do not open oven door during baking to avoid cracks caused by sudden temperature changes.
  • Let cheesecake cool gradually inside the oven after baking for smooth top.
  • Store cheesecake covered tightly in the fridge up to 1 week; flavor and texture improve after 1-2 days.
  • Freeze slices or whole cheesecake up to 3 months; thaw overnight in fridge or 30 minutes at room temp before serving.
  • Optional substitutions: coconut oil for butter; monk fruit, allulose, or xylitol for erythritol; sour cream for Greek yogurt; sugar-free white chocolate for chocolate chips.
  • Serve with unsweetened whipped cream, fresh berries, sugar-free caramel sauce, or chopped nuts for enhanced flavors and textures.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek-American Fusion

Keywords: Keto cheesecake, sugar-free dessert, Greek yogurt cheesecake, low-carb cheesecake, chocolate keto dessert, sugar-free chocolate cheesecake

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Find it online: https://naomifletcher.com/sugar-free-greek-yogurt-cheesecake-recipe/