Honey Yogurt Cheesecake

A light, tangy cheesecake made with Greek yogurt and drizzled with golden honey.

By Cressio Rinaldi

Cheesecake looks like a project, but it is really a very simple dessert with a few strict rules. Soft cream cheese, a gentle oven, and patience while it cools. This version replaces some of the usual cream cheese with Greek yogurt, which makes the filling lighter and a little tangy. Honey sweetens it instead of white sugar, and lemon zest keeps it fresh.

The crust is just crushed graham crackers and melted butter, pressed into a springform pan. The filling is mixed in one bowl. The only real work is the cooling, which happens in the oven, with the door ajar, for an hour, and then in the fridge for at least four hours.

That slow cooling is what prevents cracks. A cheesecake that goes straight from a hot oven to the counter often cracks. One that cools gradually stays smooth. It serves eight, and it is best made the day before.

Read this first

1. Make sure the cream cheese is truly soft. Cold cream cheese leaves lumps.
2. Mix gently once the eggs go in. Too much air causes cracks.
3. Cool slowly, in the oven first, then in the fridge.

Prep time: 20 mins · Cook time: 45 mins · Serves 8

Ingredients

• 2 cups Graham crackers, crushed
• 6 tbsp Butter, melted
• 16 oz Cream cheese, softened
• 1 cup Greek yogurt
• 1/2 cup Honey
• 3 Large eggs
• 1 tsp Vanilla extract
• 1 tbsp Lemon zest

Instructions

1. Preheat oven to 325°F. Mix crushed graham crackers with melted butter. Press into a 9-inch springform pan. Look for: Crumbs that hold together when pinched, and a firm, even crust.
2. Beat cream cheese until smooth. Add yogurt, honey, eggs, vanilla, and lemon zest. Mix until combined. Look for: A smooth, thick, pale batter, with no lumps and no streaks of egg.
3. Pour filling over crust. Bake for 45 minutes until center is just set. Look for: Set edges, a slightly wobbly center and a surface that is pale gold, with no cracks.
4. Cool in oven with door slightly open for 1 hour. Refrigerate for at least 4 hours. Look for: A cheesecake that looks matte and firm, and no longer jiggles when tapped.
5. Drizzle with additional honey and serve chilled. Look for: A smooth, creamy slice that holds its shape, with a drizzle of honey.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 470
• Fat: 33g
• Saturated Fat: 18g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 23g
• Protein: 11g
• Sodium: 360mg
• Cholesterol: 160mg

Notes

• Chilling Time: Don't skip the overnight chill if you can help it — this cheesecake slices cleanest after a full 8 hours in the fridge, not just the 4-hour minimum.
• Storage: Keep covered in the fridge for up to 5 days.
• Freezing: Freezes well for up to 2 months — thaw overnight in the fridge before serving.
• Avoiding Cracks: Cooling gradually in the turned-off oven, as directed, helps prevent the top from cracking as it sets.

Cook It With Me

Make the crust

Preheat the oven to 325 F. Mix the 2 cups of crushed graham crackers with the 6 tablespoons of melted butter until the crumbs look like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, and a little up the sides, using the bottom of a glass to pack it down.

Make the filling

In a large bowl, beat the 16 oz of softened cream cheese until completely smooth, with no lumps. Add the 1 cup of Greek yogurt, 1/2 cup of honey, 1 teaspoon of vanilla and 1 tablespoon of lemon zest and mix until combined. Add the 3 eggs one at a time, mixing on low speed just until each is blended in.

Bake

Pour the filling over the crust and smooth the top. Bake for about 45 minutes, until the edges are set and the center is just set, with a slight wobble when you gently shake the pan.

Cool slowly

Turn off the oven and prop the door open slightly. Leave the cheesecake inside for 1 hour. Then move it to the fridge and chill for at least 4 hours, or overnight.

Serve

Run a thin knife around the edge, and release the springform. Drizzle with a little extra honey and serve chilled.

The Ingredients, One by One

Graham crackers

Crushed fine. A food processor makes it quick, or crush them in a bag with a rolling pin.

Butter

Six tablespoons of melted butter bind the crumbs.

Cream cheese

16 oz, full-fat, and fully softened. Take it out of the fridge a couple of hours before baking.

Greek yogurt

Use thick, full-fat Greek yogurt for the creamiest filling. Thin yogurt makes a loose filling.

Honey

Gives sweetness and a floral flavor. Mild honey, such as clover, works best.

Eggs

Three large eggs at room temperature blend more easily.

Vanilla and lemon zest

They add depth and brightness, which balance the richness.

The Technique Behind It

Why soft cream cheese

Cold cream cheese doesn’t blend smoothly. Beating it more to remove the lumps adds air, and air causes cracks.

Why mix the eggs on low

Too much air in the batter puffs up the cheesecake in the oven and then it falls and cracks as it cools.

Why cool slowly

A gradual drop in temperature lets the filling contract gently, instead of splitting.

Mistakes That Cost You the Dish

• Cold cream cheese The filling is lumpy.
• Overmixing the eggs The cheesecake puffs, then cracks.
• Overbaking The texture is dry and grainy.
• Skipping the slow cool It cracks.
• Cutting too soon It is soft and messy.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Cheesecake cracked	Overmixed or cooled too fast	Cover with fruit or honey. Next time, cool slowly.
Cheesecake is runny	Not baked or chilled enough	Chill longer, up to overnight.
Cheesecake is lumpy	Cold cream cheese	Soften it fully, and beat until smooth before adding anything.
Crust is crumbly	Not enough butter or not packed	Press more firmly.
Top browned	Oven too hot	Tent loosely with foil.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Graham crackers	Crust	Digestive biscuits or Oreos work.
Greek yogurt	Tang	Sour cream works.
Honey	Sweetness	Sugar works, 3/4 cup.
Lemon zest	Brightness	Orange zest works.
Cream cheese	Base	No substitute.

Plan Ahead

• Make ahead: Best made the day before.
• Fridge: Up to 5 days, covered.
• Freezer: Freezes whole or in slices for 2 months.
• Serving: Slice with a warm knife.

What to Serve With It

Serve chilled with fresh berries, a spoonful of fruit compote or extra honey and a few toasted nuts.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.