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Greek Yogurt Cheesecake

This is the most deliciously rich, creamiest texture, and magical flavor cheesecake you've ever had.
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 cheesecake
Author: Tu


  • Baking mold (3x11x2.5 inch) lined with parchment paper or plastic wrap
  • Stand mixer with paddle attachment


  • 8 oz cream cheese room temperature
  • 8 oz Greek yogurt
  • 3.5 oz sugar
  • 3.5 oz whipping cream or half and half
  • 2 egg yolks room temperature
  • 3 tbsp corn starch
  • ½ tsp salt


  • Pre heat the oven to 350F
  • Put the cream cheese in the mixing bowl, mix with fitted paddle attachment in a stand mixer on low speed for approximately 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for another 1 to 2 minutes or until the sugar has been completely incorporated.
  • Add Greek yogurt and mix for another 2 minutes. Scrape down the sides of the bowl. Make sure the mixture at this moment is perfectly creamy before proceeding to next step.
  • In a small mixing bowl, whisk together cornstarch and salt. Add in the cream, then whisk in the egg 1 yolk at a time until the everything is combined.
  • Increase the speed of the mixer to medium low speed, add in the egg mixture. Mix just enough to incorporate the mixture with cream cheese + yogurt.
  • Pour the cheesecake batter in a baking mold lined with parchment paper or plastic wrap. Put the mold in the middle of the oven. Bake the first round for 25 minutes.
  • Then turn down the heat to 300F and bake for another 20 minutes.
  • Gently shake the pan. If the cheesecake still be jiggly and too loose in the center, give it 5 more minutes max. Do not go over or you end up with over baked cheesecake.
  • The cheesecake should be firmer and more set toward the outer edge, but a little bit soft in the center. It also has a bright golden brown color on the surface.
  • Cool the cheesecake completely before taking out of the mold and serving. Cheesecake can be stored in an airtight container in the fridge for up to 1 week.


  • Try not to overmix the batter or the cheesecake might collapse in the oven due to too much air was incorporated. To do so make sure cream cheese and yogurt are perfectly cream before adding whipping cream to the mixture.
  • Related recipe: Light Un-Bake Japanese Tofu Cheesecake