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Sugar-Free Greek Yogurt Cheesecake Recipe

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★★★★★

4.9 from 132 reviews

This Sugar-Free Greek Yogurt Cheesecake is a creamy, keto-friendly dessert that combines a rich almond flour and coconut flour crust with a smooth cream cheese and full-fat Greek yogurt filling. Sweetened naturally with erythritol and stevia, it satisfies chocolate cravings with sugar-free chocolate chips and a chocolate topping. Perfect for those following low-carb or keto diets, it offers a delicious and guilt-free treat with a rich, tangy flavor and a luscious texture.

Ingredients

Scale

For the crust

  • 1.75 cups almond flour (preferably finely ground, e.g., King Arthur)
  • 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, Philadelphia brand preferred)
  • 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 dark chocolate chips (e.g., Lily’s)
  • 0.25 cup sugar-free chocolate (melted)

Instructions

  1. Prepare the Crust and Preheat Oven: Preheat your oven to 350°F (180°C). In a bowl, whisk together almond flour, coconut flour, and erythritol to distribute the sweetener evenly. Stir in the melted and cooled butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Do not pre-bake; the crust will bake together with the filling.
  2. Create the Creamy Cheese Base: Using an electric mixer at medium speed, beat the room-temperature cream cheese and full-fat Greek yogurt together for 2-3 minutes until smooth and creamy without lumps. It’s essential both ingredients are at room temperature to prevent graininess.
  3. Sweeten and Flavor the Filling: Add erythritol, vanilla extract, and stevia drops to the cheese mixture. Mix at medium speed for 1-2 minutes, scraping the bowl halfway through to ensure thorough incorporation of sweeteners, avoiding any concentrated pockets of sweetness.
  4. Incorporate Eggs One at a Time: Reduce mixer speed to low. Add the room-temperature eggs one at a time, mixing for about 30 seconds after each addition and scraping the bowl between eggs. This gentle mixing prevents over-incorporation of air which can cause cracks. After all eggs are combined, add a pinch of salt and mix briefly for 15 seconds.
  5. Bake the Cheesecake: Pour the filling over the prepared crust, smoothing the top gently. Bake on the middle rack for 45 minutes at 350°F. The cheesecake is done when edges are set but the center still slightly jiggles (about 1-2 inch diameter). Turn off oven, crack the door open about 4 inches, and let the cheesecake sit inside for 30 minutes to cool gradually and avoid cracks.
  6. Cool and Add Chocolate Topping: Remove cheesecake from oven and cool completely at room temperature for 1-2 hours. Refrigerate at least 4 hours or overnight to set. Before serving, melt chocolate chips and chocolate in 30-second microwave intervals, stirring until smooth. Drizzle or spread melted chocolate over cheesecake top.

Notes

  • Always bring cream cheese and Greek yogurt to room temperature before mixing to avoid lumps.
  • Do not overmix after adding eggs to prevent cracks on the cheesecake surface.
  • The crust does not require pre-baking; it firms up perfectly during baking.
  • Avoid opening the oven door during baking to maintain temperature and prevent cracking.
  • Gradual cooling in the oven with door cracked enhances texture and reduces cracks.
  • Use full-fat Greek yogurt or Icelandic-style yogurt (skyr) for best creamy texture; avoid low-fat or fat-free varieties with added sugars.
  • For substitutions: monk fruit, allulose, or xylitol can replace erythritol; coconut oil can replace butter for crust; sour cream can replace Greek yogurt.
  • Store cheesecake covered in refrigerator for up to one week or freeze portions for up to 3 months.
  • Serve with unsweetened whipped cream, fresh berries, or sugar-free caramel for extra flair.

Keywords: keto cheesecake, sugar-free cheesecake, Greek yogurt cheesecake, low carb dessert, keto dessert, sugar-free dessert, chocolate cheesecake, almond flour crust

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