If you love creamy cheesecake but want something lighter and simpler, this Low Calorie Greek Yogurt Cake is a delicious dessert to try. It is soft, creamy, lightly sweet, and wonderfully satisfying without relying on a large amount of butter, cream, or sugar.
Made primarily with thick Greek yogurt and eggs, this cake has a delicate texture that falls somewhere between a traditional baked cheesecake and a light yogurt custard cake. A little vanilla adds warmth, while optional lemon zest and lemon juice provide a fresh flavor that balances the creamy yogurt.
This recipe is also easy to prepare. You do not need a complicated water bath, special equipment, or an elaborate crust. Simply mix the ingredients, pour the batter into a lined cake pan, bake gently, and allow the cake to cool completely before slicing.
Whether you are looking for a lighter dessert for your family, a simple afternoon treat, or an easy recipe for your food website, this Greek yogurt cake is a wonderful choice.
Why You’ll Love This Greek Yogurt Cake
There are several reasons this recipe has become such a popular style of lighter dessert.
First, Greek yogurt gives the cake its creamy consistency while also providing protein. Using thick, unsweetened Greek yogurt creates a richer texture than regular yogurt.
Second, the ingredient list is short and straightforward. You only need a few basic ingredients that are easy to find.
Third, the sweetness can be adjusted. If you prefer a mildly sweet cake, use less honey or sweetener. If you like a sweeter dessert, increase it slightly.
The cake is also versatile. You can add lemon zest, berries, cinnamon, vanilla, or a small amount of fruit topping to create different flavors.
Most importantly, this cake is best served chilled. After refrigeration, the texture becomes firmer and creamier, making it perfect for slicing.
Ingredients
Main Cake Batter
- 2 cups thick, unsweetened Greek yogurt
- 2 large eggs
- 3–5 tablespoons honey or your preferred low-calorie sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice, optional
- Zest of 1 lemon, optional
- 1 small pinch of salt
Optional Low-Calorie Crust
If you want a crust, use:
- 1 cup crushed digestive biscuits or oat biscuits
- 2 tablespoons melted butter or coconut oil
For an even lighter crust:
- 1 cup finely crushed oats
- 1 tablespoon honey
- 1 tablespoon Greek yogurt
The crust is completely optional. The cake works beautifully without one.
Choosing the Right Greek Yogurt
The type of yogurt you use can affect the final texture.
For the creamiest result, choose thick, unsweetened Greek yogurt. Full-fat Greek yogurt creates a richer cake, while low-fat Greek yogurt can be used when you want to reduce the calorie content further.
Avoid flavored yogurt because it usually contains additional sugar and can change the consistency of the batter.
If your Greek yogurt seems unusually watery, strain it through cheesecloth or a fine-mesh strainer for a few hours in the refrigerator.
The thicker the yogurt, the more stable and creamy your finished cake will be.
Preparing the Pan
Preheat your oven to 160°C (320°F).
Grease a small 6- to 8-inch cake pan lightly.
Line the bottom with parchment paper. If your pan has removable sides, lining the bottom and sides can make removing the chilled cake much easier.
A smaller pan produces a taller cake, while a larger pan produces a thinner cake that may require slightly less baking time.
For the best presentation, a springform pan is especially convenient.
How to Make the Optional Crust
If you want to make the cake with a crust, begin by crushing the digestive biscuits or oat biscuits into fine crumbs.
Combine the crumbs with melted butter or coconut oil.
Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of your prepared pan.
If you are using the lighter oat crust, combine crushed oats with honey and Greek yogurt until the mixture resembles damp crumbs.
Press it firmly into the base.
Bake the crust for approximately 5–7 minutes at 160°C (320°F), then allow it to cool slightly while you prepare the filling.
You can also skip pre-baking the crust and simply chill it briefly before adding the batter.
Making the Greek Yogurt Batter
Place the Greek yogurt in a large mixing bowl.
Add the eggs, honey or sweetener, vanilla extract, cornstarch, salt, and optional lemon juice and lemon zest.
Whisk gently until everything is combined.
Do not aggressively beat the mixture for several minutes. Excessive whisking can incorporate too much air, which may cause the cake to rise dramatically in the oven and then sink as it cools.
A smooth batter is what you want.
If you see small lumps of yogurt, continue whisking gently until they disappear.
Taste a tiny amount of the uncooked batter if desired and adjust the sweetness before baking.
Remember that the chilled cake may taste slightly less sweet than the warm batter.
Adding the Batter to the Pan
Pour the yogurt mixture over the prepared crust, if using.
Gently tap the pan against the counter once or twice to release any large air bubbles.
Smooth the surface with a spatula.
Place the cake pan on the center rack of your preheated oven.
For a particularly smooth surface, you can place a separate oven-safe dish containing hot water on the lower rack. This creates a humid environment without requiring you to place the cake directly into a water bath.
This step is optional.
Baking the Cake
Bake the cake at 160°C (320°F) for approximately 35–45 minutes.
The exact baking time depends on the size and material of your pan and the characteristics of your oven.
The edges should look set while the center should still have a gentle wobble.
Do not wait until the center becomes completely firm in the oven. The cake will continue setting as it cools.
If the top begins browning too quickly, loosely cover it with aluminum foil.
Avoid opening the oven repeatedly because sudden temperature changes can affect the cake’s structure.
How to Know When It Is Done
The easiest way to judge the cake is by its appearance.
The edges should be set and slightly puffed.
The center should have a soft, gentle jiggle when the pan is carefully moved.
If the entire surface looks liquid, it needs more time.
If the center is completely firm and dry-looking, it may already be slightly overbaked.
Greek yogurt cakes can naturally develop small cracks or sink slightly after cooling. This is normal and does not mean the cake has failed.
Cooling the Cake
When the cake is finished baking, turn off the oven.
Leave the cake inside with the oven door slightly open for approximately 10 minutes.
This gradual cooling can help reduce sudden temperature changes.
Remove the cake from the oven and allow it to cool completely at room temperature.
Once cooled, cover it and refrigerate for at least 4 hours, preferably overnight.
This chilling period is important because the cake becomes firmer, creamier, and easier to slice.
Trying to cut the cake while it is still warm can result in a soft or messy slice.
How to Remove the Cake
Once thoroughly chilled, carefully run a thin knife around the edge of the pan.
If you used a springform pan, release the sides slowly.
Transfer the cake to a serving plate.
For especially clean slices, dip a sharp knife into hot water, wipe it dry, and then slice.
Clean and warm the knife between cuts.
This technique helps produce neat, bakery-style slices.
Delicious Topping Ideas
The cake tastes wonderful on its own, but toppings can make it even more attractive.
Fresh Berries
Add strawberries, raspberries, blueberries, or blackberries just before serving.
Berry Sauce
Simmer fresh or frozen berries with a small amount of sweetener until they soften. Cool before spooning over the cake.
Lemon Yogurt Topping
Mix a small amount of Greek yogurt with lemon zest and a little sweetener for a fresh topping.
Cinnamon
A light dusting of cinnamon gives the cake a warm, comforting flavor.
Powdered Sweetener
For a simple presentation, lightly dust the chilled cake with powdered erythritol or another powdered sugar alternative.
Fresh Fruit
Thinly sliced peaches, kiwi, strawberries, or mango can provide natural sweetness and color.
Flavor Variations
Lemon Greek Yogurt Cake
Use the zest of one large lemon and increase the lemon juice slightly for a bright citrus flavor.
Vanilla Yogurt Cake
Keep the recipe simple and increase the vanilla extract to 1½ teaspoons.
Berry Yogurt Cake
Fold a small amount of finely chopped berries into the batter before baking. Avoid adding too many because excess moisture can affect the texture.
Cinnamon Yogurt Cake
Add ½ teaspoon cinnamon and a tiny pinch of nutmeg for a warm spiced variation.
Chocolate Version
For a chocolate-flavored cake, replace a small amount of the cornstarch with unsweetened cocoa powder. You may need to adjust the sweetener according to the bitterness of the cocoa.
Tips for the Best Results
Use Thick Yogurt
Thick Greek yogurt gives you a better texture and helps prevent an overly watery batter.
Don’t Overmix
Mix just until the ingredients are combined and smooth.
Bake Gently
A moderate oven temperature helps the cake set without becoming dry.
Don’t Overbake
The center should still have a slight wobble when the cake comes out of the oven.
Chill Completely
Refrigeration is one of the most important steps. The cake becomes noticeably firmer and creamier after several hours.
Adjust Sweetness
Different sweeteners have different levels of sweetness. Start with a smaller amount and adjust according to the product you are using.
How to Make It Lower in Calories
If your goal is to keep this dessert as light as possible, there are several adjustments you can make.
Use low-fat or fat-free Greek yogurt.
Choose a low-calorie sweetener instead of honey.
Skip the crust.
Serve the cake with fresh berries rather than whipped cream, caramel, or a heavy sauce.
Keep toppings simple.
Remember, however, that reducing fat can slightly change the texture. Full-fat Greek yogurt generally produces a richer and creamier cake.
Storage
Store leftover Greek yogurt cake covered in the refrigerator.
It is best enjoyed within approximately 3–4 days.
Because the cake contains yogurt and eggs, it should remain refrigerated rather than being left at room temperature for extended periods.
Keep the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors from other foods in the refrigerator.
Can You Freeze Greek Yogurt Cake?
Yes, this cake can be frozen.
Allow it to cool and chill completely first.
Cut the cake into individual slices and wrap each slice tightly.
Place the wrapped slices in a freezer-safe container or bag.
Freeze for up to 1 month for the best texture.
To serve, transfer a slice to the refrigerator and allow it to thaw slowly.
The texture may be slightly different after freezing, but individual portions can still be convenient for future desserts.
Frequently Asked Questions
Is Greek yogurt cake the same as cheesecake?
Not exactly. Greek yogurt cake has a lighter, tangier texture and usually contains less cream and butter than traditional cheesecake.
Can I make this recipe without a crust?
Absolutely. In fact, skipping the crust is an easy way to make the dessert even lighter.
Can I use regular yogurt?
Greek yogurt is recommended because it is thicker. If using regular yogurt, strain it first to remove excess liquid.
Why did my cake crack?
Cracking can happen when the cake is baked too hot, overbaked, or cooled too quickly. Small cracks are normal and can easily be covered with fruit or yogurt.
Why did my cake sink?
A slight amount of sinking is normal for yogurt-based cakes. If it sinks dramatically, it may have been overmixed, underbaked, or exposed to a significant temperature change.
Can I use honey?
Yes. Honey works well and gives the cake a naturally sweet flavor. Keep in mind that honey contributes calories and sugar, so a low-calorie sweetener can be used instead if desired.
Can I use gluten-free ingredients?
Yes. Cornstarch is naturally gluten-free, but if you use biscuits for the crust, choose certified gluten-free biscuits if necessary.
Nutrition Information
Nutrition will vary considerably depending on the type of Greek yogurt, sweetener, crust, and toppings used.
For the lowest-calorie version, use low-fat Greek yogurt, a calorie-free sweetener, and no crust.
Because homemade recipes vary by brand and serving size, use the nutrition information from your specific ingredients if accurate calorie tracking is important to you.
Serving Suggestions
For an elegant dessert, place a chilled slice on a plate and top it with a few fresh berries.
For breakfast-style serving, pair a small slice with fresh fruit and plain Greek yogurt.
For a dinner-party dessert, add a spoonful of berry sauce and a little lemon zest.
You can also serve it with coffee, tea, or a refreshing cup of herbal tea.
The cake is naturally creamy enough that it does not require a heavy topping.
Recipe Summary
Prep Time: 10–15 minutes
Bake Time: 35–45 minutes
Chilling Time: At least 4 hours
Total Time: Approximately 5 hours
Servings: 8 slices
Oven Temperature: 160°C (320°F)
Pan Size: 6–8 inches
Final Thoughts
This Low Calorie Greek Yogurt Cake is a simple and delicious option when you want a creamy dessert without the heaviness of traditional cheesecake. Greek yogurt creates a naturally smooth texture, while eggs help the cake set during baking. Vanilla provides warmth, and optional lemon adds a fresh, bright flavor.
The recipe is flexible enough to suit different preferences. You can make it completely crustless, use a light oat crust, add fresh berries, experiment with citrus flavors, or keep it simple with vanilla.
For the best texture, remember the three most important steps: use thick Greek yogurt, avoid overbaking, and chill the cake thoroughly before serving.
Once properly chilled, each slice should be soft, creamy, lightly tangy, and satisfying. It is an easy dessert that can be prepared ahead of time and kept refrigerated until you are ready to serve.
While this cake can be lower in calories than many traditional cheesecake recipes, the exact calorie content depends on the ingredients and portions you use. Choose your yogurt and sweetener according to your dietary preferences, and enjoy this lighter homemade dessert as part of a balanced eating pattern.
