Do you ever have extra Greek yogurt and are unsure what to do with it? Why not make it into a yummy dessert that everyone will love? Today, we will use that Greek yogurt to make a super delicious Lemon Raspberry Cheesecake Recipe.
How to Make Raspberry Lemon Cheesecake with Greek Yogurt
This is a good recipe for using up leftover Greek yogurt. You’ll need about 1/2 cup.
This is a very simple recipe. In fact, it’s a good one to make with young cooks.
We enjoy cooking and baking as part of our homeschool. We made this recipe to enjoy during our weekly Poetry Tea Time. It was a perfect dessert after our Turkey Cranberry Pinwheel Wraps.
We also enjoyed making Carrot Cake Cookies.
Want a printable version of this recipe? Scroll down to the bottom! ⬇️
First, gather your ingredients.
You’ll need the following:
- cream cheese
- Greek yogurt
- graham cracker crumbs
- vanilla extract
- lemon juice
- fresh raspberries
Adding Greek yogurt makes the cheesecake healthier and creamier than other recipes that usually use only cream cheese.
Next, preheat the oven and mix the graham cracker crumbs, sugar, and melted butter in a bowl.
Then spread the mixture in the bottom of a 9-inch springform pan and bake for 10 minutes.
In a separate bowl, beat the cream cheese, sugar, lemon juice, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt and pour the mixture over the crust.
Bake the cheesecake for 45-50 minutes or until set. Once cool, decorate the cheesecake with fresh whipped cream, mint leaves, and whole raspberries.
When it comes to serving your Lemon Raspberry Cheesecake, get creative with whatever you have on hand.
For a fresh look, garnish the cheesecake with raspberries or lemon slices.
Serve a slice with iced tea or dessert wine.
Want an even creamier texture? Try letting it sit at room temperature for 30 minutes before serving.
Freezing raspberry lemon cheesecake
This cheesecake freezes well. Thaw it for about an hour before serving.
Or don’t! It’s pretty tasty when it is still a bit frozen and offers a refreshing dessert on a hot summer day.
This raspberry lemon cheesecake recipe works well with other berries too. Swap the dairy for vegan versions and use a flax egg for vegan options.
Need a gluten-free berry cheesecake? Use gluten-free graham cracker crumbs, coconut flour, or almond flour.
Want less sugar? Adjust the recipe or use natural sweeteners such as honey or monkfruit.
No raspberries? Try strawberries or blueberries to make the sauce.
Get creative and make this cheesecake your own with the ingredients in your pantry.
For the Base
- 2 cups crackers
- 1/2 cup butter
For the Lemon Raspberry Cheesecake
- 2 cups cream cheese
- 1/2 cup Greek yogurt
- 1 cup powdered sugar
- 2 tbsps corn starch
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 eggs
For Raspberry Sauce
- 2 cups fresh raspberries
- 1 cup sugar
- Grind the crackers, add the melted butter and mix well until the mixture resembles wet sand.
- Line an 8-inch diameter spring form pan with foil in several layers.
- Transfer the cracker mixture into the pan to form the bottom and sides. Bake in the oven for 10 minutes at 350 F. Remove and let cool.
- For the sauce. Mix raspberries with sugar in a saucepan on medium heat, stirring occasionally, until the raspberries become soft.
- Leave some fresh raspberries for decoration.
- Strain raspberries through a sieve.
- Return the juice to the saucepan and cook over medium heat until it has evaporated - it should be very viscous and syrupy but not jammy. Leave some for adding to the filling and some for decoration.
- Mix cream cheese with a whisk. Add room temperature yogurt, vanilla and lemon extracts, powdered sugar and corn starch, and mix until smooth.
- Add room-temperature eggs, one at a time, mixing well after each addition until smooth.
- Add two tablespoons of the raspberry sauce.
- Mix well and pour the filling over the cooled base.
- Bake for 1 hour at 325 F. Cool, and refrigerate overnight.
- Add fresh raspberries to the rest of the sauce, and mix gently.
- Before serving, decorate the top of the cheesecake with raspberry sauce. Add a few mint leaves.
See post for substitutions and serving suggestions.