Raspberry Lemon Cheesecake Recipe with Greek Yogurt
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! ⬇️
Ingredients
First, gather your ingredients.
You’ll need the following:
- cream cheese
- Greek yogurt
- graham cracker crumbs
- sugar
- eggs
- vanilla extract
- lemon juice
- fresh raspberries
Adding Greek yogurt makes the cheesecake healthier and creamier than other recipes that usually use only cream cheese.
Directions
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.
Serving suggestions
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.
Substitutions
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.
Easy Raspberry Lemon Cheesecake Recipe
Transform your leftover Greek yogurt into a delicious dessert! Try our easy and creamy Raspberry Lemon Cheesecake recipe.
Ingredients
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
Instructions
- 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.
- Enjoy!
Notes
See post for substitutions and serving suggestions.
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I love how creamy the texture turned out. The combination of cream cheese and yogurt is good. I also enjoyed the crust which was a little crunchy.
I always don’t have extra yogurt sitting in my fridge so I had to use fresh ones. But it was worth it! This cheesecake is so delicious and please note that it was my first time making a cheesecake. The Greek yogurt adds a smooth texture, and the lemon-raspberry combo is just so refreshing and bit tangy. I will try this again since now I will have more leftover yogurt lol
Used strawberries instead of raspberries, and it turned out amazing! Such a versatile recipe that you can customize to your taste. The lemon and strawberry flavors were just amazing. I also tried your tip to freeze the leftovers and even partially frozen, the cheesecake still tasted amazing.
I made this cheesecake last night and OMG!! Delicious. Thank you so much for such a great recipe!
I’m not usually a fan of cheesecake, but it’s safe to say that this one changed my mind! The Greek yogurt makes it lighter and more refreshing. The cheesecake set perfectly and the texture was creamy and smooth. Just bookmarked this recipe!