By This delicious and super simple cheesecake without cream cheese takes no time at all to pull together! This light and creamy dessert will be a fan favorite in no time, and no water bath is needed. With 15g of protein, half the fat, and less calories than traditional cheesecake, you can see why it's one of the most loved recipes on our website.
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review spotlight
"Holy cal! I can't believe this recipe is only a few ingredients. So creamy!"
I'm one of those folks who didn't come around to the idea of cheesecake until I was an adult. I love them when eating out, but they are kind of a lot of work, so I love making this healthier cheesecake without any cream cheese.
Other recipes for cheesecake without cream cheese will use lemon juice, lemon zest, or sour cream to mimic the tanginess of cream cheese, but we don't need those because we have Greek yogurt! Pair this with spicy gingersnap cookies, and it's the perfect baked cheesecake recipe that's also one of our favorite high-protein dessert recipes (15g)!
here's what you'll need & swap options
All substitutions are a 1:1 substitute unless otherwise noted.
- Greek Yogurt: The high content of whey protein in Greek yogurt is how this delicious cheesecake sets when baked without eggs. Any fat level will work.
- Sweetened Condensed Milk: A coconut version will work, but this is key to the cheesecake setting! We tested it with just honey, and it was too runny.
- Honey: Yogurt has a very distinct tang, and the only way to neutralize that is with sweetness. Maple syrup or agave works too.
- Gingersnap Cookies: I am just obsessed with gingersnap cookies, way better than a plain crust! Plus, using spiced cookies is a much quicker way to pack in flavor with minimal, simple ingredients. Feel free to use a store-bought graham cracker crust.
- Butter: Butter helps to bind the cookie crumbs for the crust. Coconut oil or vegan butter can be used. Unsalted butter or salted butter can be used.
high protein spotlight: greek yogurt
Greek yogurt is a game-changer for adding protein to recipes without using supplements like protein powder. Through a special straining process, it contains nearly double the protein of regular yogurt - like 20 grams of protein per cup!
Its thick texture and tangy flavor make it easy to incorporate into so many things, it's why we have such a long list of delicious Greek yogurt dessert recipes! It's especially great when you're looking to boost protein while keeping calories in check.
how to nail this recipe every time
Be sure to scroll to the recipe card for the full instructions.
- Make sure to pulverize the cookies very finely so the crust will stay together.
- Bake the crust first so it sets. Otherwise, you'll have a crumbly mess.
- A spring form pan makes this a super easy, stunning dessert for the holiday table since the sides release so easily.
- You have to bake the filling. Even without eggs, we need to essentially bake the whey in the yogurt. If you don't, it will just stay runny.
- Let it chill because it will still be liquid after baking, so we need to bake and chill it. Then it'll be all set to eat!
Watch How to Make This - Step by Step
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how to know when it's done
When the cheesecake is done baking, it'll be slightly golden brown around the edges but still jiggly in the center. Like jello!
is it really a cheesecake without cream cheese?
Cream cheese has a tang to it, so by using any other type of product with a tang, you can imitate cream cheese. So while it might not taste exactly like cream cheese, it's remarkably similar, so yes, I'm going to stick to calling it cheesecake!
Can I make this without sweetened condensed milk?
Unfortunately no. In our rounds of testing, using just honey resulted in a slightly curdled and grainy texture, so I highly recommend using the sweetened condensed milk. Evaporated milk won't work either.
Want to Save it for Later? Here's how!
Cheesecake can be kept in the freezer or fridge using these simple tips!
Fridge: To store your cheesecake, simply store in the fridge covered with plastic wrap or in a sealed container for up to a week.
Freezer: To freeze your cheesecake, I recommend cutting it into individual slices and wrapping each one in plastic wrap to prevent freezer burn. Store these pieces in a sealed container for up to 1 month in the freezer. After a month, the texture will start to deteriorate. When ready to eat, take out however many pieces you want and place in the fridge to thaw the day before.
more cheesecake vibes to love
Recipe
Cheesecake Recipe Without Cream Cheese
Ingredients
- 1 Quart* Unsweetened Greek Yogurt (any fat level works)
- 14 oz Sweetened Condensed Milk
- 1 tablespoon Honey
- 10 oz Ginger snap Cookies (gluten free works)
- 3 tablespoon Butter** (melted)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 350 degrees.
- Blend 10 oz Ginger snap Cookies and melted 3 tablespoon Butter** in a food processor.
- Transfer the mixture to a pie tin or 9" springform pan and press to flatten evenly. It's helpful to do this with the bottom of a ¼ cup measuring cup. Bake for 10 minutes.
- While the crust bakes, mix the 1 Quart* Unsweetened Greek Yogurt, 14 oz Sweetened Condensed Milk, and 1 tablespoon Honey together until combined.
- Pour the yogurt mixture over the crust once it's done baking. Place this whole cheesecake back in the oven and bake for 35 minutes or until just set.
- Let this cool and then transfer to the fridge to continue to set for at least 4 hours, but preferably overnight, before enjoying. If you try to eat it too soon, it will still be liquidy.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Easy to make and very tasty cheesecake!
if i dont have Greek yogurt , can i use a regular creamy cheeese ?,kinda like cream cheese. Also just let it set over night in the fridge instead of baking it half way? what if i dont have condensed milk? i cant make it?
Sorry I don’t think those substitutes will work for this recipe but it sounds like those would be the perfect start to a no-bake cheesecake like this one https://www.spendwithpennies.com/no-bake-cheesecake-2/ and just use the creamy cheese in place of the cream cheese.
Could this recipe work for mini cheesecakes?
For sure!
Holy cal! I can't believe this recipe is only a few ingredients. So creamy!
This looks delicious and I'm always looking for new ways to use Greek yogurt, it will look festive on any Holiday table!
Thanks for checking it out! We can't wait to see it on your holiday table!
hi im just wondering that heres no egg and no flour so oven is optional so im assuming i could directly set in fridge?
Hi there! While you can eat this without baking it, I HIGHLY encourage baking it. When the crust is not baked, it is very crumbly and falls apart. When the filling is not baked, the moisture from the yogurt cause it to be runny. When the cake bakes, the excess liquid from the yogurt evaporates.
How many grams is a quart of Greek yoghurt?
One quart of Greek yogurt is 907 grams. Thanks for the question! We'll add that to the recipe notes.
can I bake in air fryer
Hi Janice,
We haven't tried this and are afraid it would curdle if cooked in the air fryer. If you try it please let us know!
- Mika
Nice
How does it set up without eggs????? I want to make this but won't because I am afraid it'll just be too runny.
Oddly enough, the whey in yogurt is what helps it set. I promise its super tasty and not runny at all! 🙂
Can I add egg whites?
I'm not sure. Egg whites would likely lead to a more airy texture (maybe similar to a Japenese cheesecake) as opposed to a creamy American style cheesecake. If you do try it, please let me know if it works!
Thank you sooo much, definitely going to try this!! I've tried a few other recipes but find them way too costly to make on a regular basis for the family who loves cheesecake.
Love your recipies!
Could you also add grams and ml chart to your page? So we can switch to whicjever unit we are using.
thanks
We'd love to but, as I'm sure you know it takes immense time to get the conversion right. We hope to add this feature some day though!
I'm curious since I normally buy the quarts of Fage Greek Yogurt at CostCo (I do a protein shake for lunch sometimes that tastes *very* similar to European style cheesecake that's 170g of yogurt, 240ml of whole milk, 12g of sugar and 1tsp of vanilla, whisked together)
But the Fage I have at CostCo is 0% fat free - will this recipe still work and just be more tart, or will it fall apart?
0% fat free is what I use!
Could pureed silken tofu be substituted for the sweetened condensed milk (adding extra sweetness to compensate). I have heard that it can be a substitute for canned coconut milk in baked goods as long as its the shelf stable type, and have a boatload in my pantry. Also, could I bake in a water bath?
Hey there, these sound like great ideas but I haven't tried them. My hunch is that silken tofu would probably not work. Sweetened condensed milk is a drastically different texture to canned coconut milk and when I tested, I did actually try the recipe with coconut milk and maple syrup but the texture was... odd to say the least - ha! A water bath would probably be fine, but not necessary at all. Traditional cheesecake uses a water bath to prevent the top from drying out but yogurt has a higher water content so we never experienced the top drying out and cracking in all the times we've made it. If you do try either of these, I'd love to hear how they go!
I had to put in a little bit more butter then instructed. I used evaporated milk and 2 oz sugar instead of condensed milk it was good.
Thanks for letting us know!
Can this be made with sugar free condensed milk?
Yup!
What size springform pan do i need for this
I usually reach for my 9" with this recipe.
I hate cheese and needed to make cheese cake so I used this 10/10 now working at Michelin star restaurant all thanks to this