Fluffy Greek Yogurt Cheesecake with Chocolate Drizzle

Indulge in a lighter, protein-rich, irresistibly fluffy Greek yogurt cheesecake—no heavy cream cheese, no half-day caloric guilt. Made with a crisp tea biscuit crust and finished with a glossy dark-chocolate drizzle. Perfect for health-conscious dessert lovers and picky eaters alike!

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Recipe

Servings: 12

Calories per serving: ~260 kcal

Total Time: 1 hr 20 min (plus chilling)

Fluffy Greek Yogurt Cheesecake with Chocolate Drizzle

Ingredients

Crust

• 1½ cups crushed tea biscuits

• ¼ cup unsalted butter, melted

• 1 Tbsp sugar (optional)

Filling

• 2½ cups full‑fat Greek yogurt, strained (see note)

• ¾ cup granulated sugar

• 3 large eggs, room temp

• 1 Tbsp cornstarch

• 1 tsp vanilla extract or ½ scraped vanilla bean

• ¼ tsp fine sea salt

Chocolate Drizzle

• 60 g Lindt 78% dark chocolate, chopped

• ¼ cup (60 ml) heavy whipping cream

Note: Strain Greek yogurt overnight in a cheesecloth‑lined sieve for thick, creamy texture—this makes it even lighter than cream cheese without compromising richness.

Instructions

1. Prep & Preheat Preheat oven to 325 °F (163 °C). Grease a 9‑inch springform pan and wrap foil around the base to prevent leaks.

2. Bake the Crust Combine biscuit crumbs, melted butter, and sugar until evenly coated. Press into pan bottom. Bake 8–10 minutes until set and golden. Cool slightly.

3. Mix the Filling Whisk strained yogurt until smooth. Add sugar, whisk in eggs one at a time, then stir in cornstarch, vanilla, and salt just until combined. Avoid overmixing.

4. Bake Cheesecake Pour filling over crust, tap pan to release air. Bake 45–55 minutes, until edges are set and center slightly wobbles. Once you see it shiny and cracks forming, turn off oven, crack door, and leave cheesecake inside for 30 minutes to cool gently (this helps prevent major cracks).

5. Make Chocolate Drizzle Warm heavy cream until just simmering. Remove from heat, add chopped chocolate; let sit 1 min. Stir until glossy and smooth. Cool 5–10 min, then drizzle over the top.

6. Chill & Serve Let cool to room temp, then refrigerate at least 4 hours (overnight ideal). Slice into 12 servings.

Nutritional Information (per slice, 1 of 12)

• Calories: ~260 kcal

• Protein: ~8 g

• Fat: ~12 g

• Carbs: ~28 g

• Sugars: ~18 g

Storage Instructions

Refrigerate covered for up to 5 days. Freeze slices (no drizzle) up to 1 month; thaw overnight in the fridge for best texture.

Strain yogurt

Crush tea biscuits

Crush tea biscuits.

Mix biscuits and butter and sugar

Bake the Crust

Bake the Crust

Mix the Filling

Mix the Filling

Mix the Filling

Mix the Filling

Mix the Filling

Mix the Filling

Mix the Filling

Mix the Filling

Bake Cheesecake

Bake Cheesecake

Bake Cheesecake

Make Chocolate Drizzle

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Prompt

Here's how I prompted the "Fluffy Greek Yogurt Cheesecake with Chocolate Drizzle" recipe:

I started with a simple ask:

Baked cheesecake from whole milk yogurt? Fluffy, not dense.

ChatGPT provided:

Yes — you can make a fluffy, baked cheesecake using whole milk yogurt instead of cream cheese! The key is balancing moisture and acidity, then incorporating air for a light texture. Here’s how:

🍰 Fluffy Baked Cheesecake (Made with Whole Milk Yogurt)

Servings: 8Calories per serving: ~220Total Time: 1 hour 20 minutes (plus chilling)

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup butter, melted (use unsalted)

• 1 tbsp sugar (optional)

For the filling:

• 2 ½ cups whole milk yogurt (strained to Greek-style thickness)

• 3 large eggs

• ¾ cup sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• ¼ tsp salt

• Zest of 1 lemon (optional, for brightness)

Instructions

1. Preheat and Prep:Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment. Wrap the outside of the pan with foil to prevent leaks.

2. Make the Crust:Mix the crumbs, melted butter, and sugar until evenly combined. Press into the bottom of the pan firmly. Bake for 8–10 minutes until lightly golden. Cool slightly.

3. Strain the Yogurt:Place the yogurt in a cheesecloth or clean kitchen towel over a sieve for at least 2 hours (or overnight in the fridge) to remove excess liquid. This step is crucial for preventing a soggy or dense texture.

4. Blend the Filling:In a large bowl, whisk (or use a hand mixer) the strained yogurt until smooth. Add sugar, eggs (one at a time), cornstarch, lemon juice, vanilla, salt, and zest. Mix until just combined — avoid overmixing.

5. Bake Gently:Pour the filling into the crust. Tap the pan gently to release air bubbles. Bake for 45–55 minutes, until the edges are set but the center still jiggles slightly.

6. Cool Slowly:Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Then transfer to the counter for another hour before chilling in the fridge at least 4 hours (preferably overnight).

Nutrition (per slice):

• Calories: ~220

• Protein: ~8g

• Fat: ~10g

• Carbs: ~24g

• Sugar: ~17g

Storage Instructions:

Store tightly wrapped in the fridge for up to 5 days. Freezes well (without toppings) for up to 1 month.

🧁 Tips for Maximum Fluff:

• Use room temperature eggs for better emulsification.

• Don't skip the cornstarch — it helps set the yogurt gently.

• If you want extra airiness, separate the eggs: beat the yolks in first, then fold in whipped egg whites at the end.

Want a flavor twist? Try swirling in a few spoonfuls of raspberry jam or folding in mini dark chocolate chips before baking. Let me know if you want a specific version!

I didn't have Graham crackers:

I have tea biscuits I think

ChatGPT adjusted:

Perfect! If you have tea biscuits (like Maria biscuits or similar), they’ll work beautifully for the crust — just as well as graham crackers or digestives. Here’s how to adjust the crust:

🫖 Tea Biscuit Cheesecake Crust

Ingredients:

• 1½ cups crushed tea biscuits (about 20–24 biscuits, finely ground)

• ¼ cup melted butter (unsalted)

• 1 tbsp sugar (optional — taste your biscuits first)

Instructions:

1. Pulse the biscuits in a food processor until fine, or crush in a zip-top bag using a rolling pin.

2. Mix with melted butter (and sugar if using) until the texture is like damp sand.

3. Press firmly into the bottom of the springform pan — no need to go up the sides.

4. Bake at 325°F (163°C) for 8–10 minutes until lightly golden and fragrant. Cool slightly before adding the filling.

Tea biscuit crust tends to be a little lighter and more delicate in flavor than graham crackers — great for a tangy yogurt filling.

Not a fan of lemon in cheesecake:

Can I skip lemon juice? Please rewrite recipe with tea biscuits 

ChatGPT adjusted:

Absolutely — you can skip the lemon juice. It's there to add brightness and help balance sweetness, but the cheesecake will still bake and set beautifully without it. Here's the fully rewritten recipe using tea biscuits and no lemon juice, optimized for SEO and your voice:

Fluffy Yogurt Cheesecake (Made with Tea Biscuits)

Looking for a lighter twist on classic cheesecake? This baked cheesecake uses whole milk yogurt instead of cream cheese, and a tea biscuit crust for a delicate, crisp base. The result is a fluffy, gently sweet dessert that feels indulgent without being heavy. No lemon juice, no complicated steps — just real ingredients and a cloud-like texture your whole family will love.

Servings: 8Calories per serving: ~215Total Time: 1 hour 20 minutes (plus chilling)

Fluffy Yogurt Cheesecake

Ingredients

For the crust:

• 1½ cups tea biscuit crumbs (about 20–24 biscuits)

• ¼ cup unsalted butter, melted

• 1 tbsp sugar (optional, depending on biscuit sweetness)

For the filling:

• 2½ cups whole milk yogurt, strained*

• 3 large eggs (room temperature)

• ¾ cup sugar

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• ¼ tsp salt

*To strain: Place yogurt in a cheesecloth-lined sieve over a bowl and refrigerate 2+ hours (or overnight). You want it as thick as Greek yogurt.

Instructions

1. Prep Oven & Pan:Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside with foil to prevent leaks.

2. Make the Crust:Pulse tea biscuits into fine crumbs (or crush in a sealed bag). Mix with melted butter and sugar (if using) until evenly combined. Press into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.

3. Mix the Filling:In a large bowl, whisk strained yogurt until smooth. Add sugar, eggs (one at a time), cornstarch, vanilla, and salt. Mix gently until just combined — don’t overwhip.

4. Bake Gently:Pour the filling over the cooled crust. Tap the pan a few times to release air bubbles. Bake for 45–55 minutes, or until edges are set but the center still has a slight jiggle.

5. Cool Slowly:Turn off oven, crack the door, and let cheesecake sit inside for 30 minutes. Then remove and cool completely at room temp before refrigerating at least 4 hours (overnight is best).

Nutritional Value (per slice):

• Calories: ~215

• Protein: ~8g

• Fat: ~9g

• Carbs: ~24g

• Sugar: ~17g

Storage Instructions:Refrigerate tightly covered for up to 5 days. For longer storage, freeze without toppings for up to 1 month. Thaw overnight in the fridge.

Serving Ideas:Top with fresh berries, a dollop of whipped cream, or a light drizzle of honey. Or keep it plain — the yogurt flavor is bright and satisfying on its own.

Let me know if you'd like the structured data or want to add optional egg-white whipping for an even airier result.

I decided I wanted something fancier:

Can you fancy it up a bit?

ChatGPT did that:

Absolutely — here’s a more elegant and polished version of your Fluffy Yogurt Cheesecake with Tea Biscuit Crust, keeping it natural and warm, but with a refined touch for SEO and storytelling. The tone suits a high-quality blog post or featured recipe:

Fluffy Yogurt Cheesecake with Tea Biscuit Crust

A lighter take on a classic, with delicate texture and simple elegance.

Forget dense, heavy cheesecake. This refined version swaps traditional cream cheese for strained whole milk yogurt, resulting in a cloud-like texture that feels luxurious without being overindulgent. The tea biscuit crust offers a subtly sweet crunch that complements the tangy filling — no lemon juice required. It's gentle, balanced, and perfect for warm-weather gatherings or anytime you want something beautiful yet understated on the dessert table.

Servings: 8Calories per serving: ~215Total Time: 1 hour 20 minutes (plus chilling)

✨ Fluffy Yogurt Cheesecake

Ingredients

For the crust:

• 1½ cups crushed tea biscuits (about 20–24, finely ground)

• ¼ cup unsalted butter, melted

• 1 tbsp granulated sugar (optional, based on biscuit sweetness)

For the filling:

• 2½ cups whole milk yogurt, strained until thick*

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• 1 tbsp cornstarch

• 1 tsp pure vanilla extract

• ¼ tsp fine sea salt

*To strain: Line a sieve with cheesecloth, add yogurt, and let drain over a bowl in the fridge for at least 2 hours or overnight. Aim for a consistency similar to Greek yogurt.

Instructions

1. Prepare the oven and pan:Preheat to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the base with foil to prevent leaks during baking.

2. Make the crust:Combine tea biscuit crumbs, melted butter, and sugar in a bowl until the mixture resembles damp sand. Press firmly into the bottom of the prepared pan to create an even layer. Bake for 8–10 minutes, just until set and lightly golden. Cool slightly while you prepare the filling.

3. Make the filling:In a large mixing bowl, whisk the strained yogurt until smooth. Add sugar, then beat in eggs one at a time, mixing gently. Stir in cornstarch, vanilla, and salt until fully incorporated. Do not overmix — a delicate hand helps preserve the airy texture.

4. Bake the cheesecake:Pour the filling over the crust. Tap the pan on the counter to release any trapped air bubbles. Bake for 45–55 minutes, or until the edges are set and the center still wobbles slightly when gently shaken.

5. Cool gradually:Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 30 minutes. Then transfer to a cooling rack and let it reach room temperature before refrigerating. Chill at least 4 hours, preferably overnight, for the cleanest slices and best flavor.

Nutrition (per slice)

• Calories: ~215

• Protein: ~8g

• Fat: ~9g

• Carbohydrates: ~24g

• Sugars: ~17g

Storage Instructions

Store covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually (wrapped in parchment and sealed in a container) for up to 1 month. Thaw overnight in the fridge before serving.

🥄 Serving Suggestions

Serve chilled with seasonal berries, a dusting of powdered sugar, or a thin swipe of fruit compote. For a more decadent finish, drizzle with warm honey or top with a spoonful of whipped crème fraîche.

Let me know if you'd like a version with whipped egg whites folded into the batter for an ultra-light mousse-like texture — or if you want this formatted with SEO schema next.

I already stared straining my Greek yogurt:

I'm actually using Greek yogurt but straining anyway to make thicker. Also, any benefit to using vanilla beans instead of extract?

ChatGPT had some followup questions:

Perfect — starting with Greek yogurt and straining it further is a pro move. It removes even more whey, which means:

• Less moisture = fewer cracks, cleaner texture

• More creaminess without needing starch-heavy stabilizers

• Better structure even though it’s lighter than cream cheese

As for vanilla beans vs. extract, here’s the breakdown:

🌿 Vanilla Bean vs. Vanilla Extract in Cheesecake

Vanilla Bean:

• Pros:

  • Adds deeper, more complex flavor — floral, creamy, and earthy

  • Elegant specks throughout the filling (a visual upgrade)

  • No alcohol taste, just pure vanilla essence

• Cons:

  • More expensive

  • Slightly less convenient (scraping the pod, whisking evenly)

Best use: When you're keeping the cheesecake simple and vanilla-forward (no fruit toppings, etc.), the bean shines and justifies the cost.

Vanilla Extract (pure):

• Pros:

  • Easy, accessible, and still delicious

  • More consistent from batch to batch

• Cons:

  • Slight alcohol note (bakes off, but still detectable if underbaked)

  • Less nuance in flavor

Final Take:

If you want to elevate the flavor and presentation — and this is a standalone, no-frills cheesecake — use ½ of a vanilla bean, scraped, in place of the extract. It pairs beautifully with strained Greek yogurt’s natural tang and brings quiet luxury to a simple dessert.

Want me to update the recipe with that adjustment?

I liked the direction:

Sure. Just mention in the recipe the possible alternatives in the ingredients (for example, "1 tsp vanilla extract or 1/2 a scrape of a bean" otlr something like that 

ChatGPT:

Done! Here's the final elevated recipe, incorporating your strained Greek yogurt, with a refined note on vanilla options and keeping your style polished but warm:

Fluffy Yogurt Cheesecake with Tea Biscuit Crust

A light, velvety baked cheesecake made with Greek yogurt and a crisp tea biscuit base — no lemon, no fuss, just elegance.

This is cheesecake, reimagined: no cream cheese, no heaviness, and no shortcuts. Made with strained Greek yogurt and baked low and slow, this version delivers all the satisfaction of classic cheesecake but with a clean, tangy lift and a tender, custard-like crumb. The tea biscuit crust adds subtle crunch without overpowering the filling. Bonus: no water bath needed.

Servings: 8Calories per serving: ~215Total Time: 1 hour 20 minutes (plus chilling)

✨ Fluffy Yogurt Cheesecake

Ingredients

For the crust:

• 1½ cups crushed tea biscuits (about 20–24, finely ground)

• ¼ cup unsalted butter, melted

• 1 tbsp granulated sugar (optional, depending on biscuit sweetness)

For the filling:

• 2½ cups full-fat Greek yogurt, strained overnight*

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• 1 tbsp cornstarch

• 1 tsp pure vanilla extract or ½ scraped vanilla bean

• ¼ tsp fine sea salt

*To strain: Even thick Greek yogurt benefits from extra straining. Line a sieve with cheesecloth or a clean kitchen towel, place it over a bowl, and refrigerate for at least 2 hours (or overnight). You’re aiming for a rich, almost spreadable consistency.

Instructions

1. Preheat the oven:Set oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan with foil to catch any leaks.

2. Prepare the crust:Stir together crushed tea biscuits, melted butter, and sugar (if using) until the mixture resembles wet sand. Press evenly into the bottom of the pan. Bake for 8–10 minutes until just golden. Cool slightly.

3. Mix the filling:In a large bowl, whisk the strained yogurt until smooth and creamy. Add sugar, then whisk in the eggs one at a time. Stir in cornstarch, vanilla extract or scraped bean, and salt. Mix gently just until incorporated — do not overwhip.

4. Bake the cheesecake:Pour the filling over the crust. Tap the pan gently on the counter to release any air bubbles. Bake for 45–55 minutes, until the edges are just set and the center still has a soft wobble.

5. Cool gradually:Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes. Then cool at room temperature for another hour before refrigerating. Chill at least 4 hours (preferably overnight) before slicing.

Nutritional Info (per slice)

• Calories: ~215

• Protein: ~8g

• Fat: ~9g

• Carbohydrates: ~24g

• Sugars: ~17g

Storage Instructions

Store covered in the refrigerator for up to 5 days. Can be frozen (without toppings) for up to 1 month. Thaw in the fridge overnight.

Serving Suggestions

Serve with a handful of fresh berries, a dusting of powdered sugar, or a light swirl of warmed jam. If using the vanilla bean version, let the flecks shine and keep toppings minimal.

Had a question about baking time:

Has been baking for 45 minutes now and is shiny but starts having cracks when should I take it out?

ChatGPT:

If it’s been 45 minutes, is shiny on top, and just starting to crack, it’s right at that critical edge — here’s what to do:

✅ Check Doneness Now:

• Gently jiggle the pan: The center (about a 2–3 inch circle) should still wobble slightly like Jell-O, while the edges are set.

• Look for matte edges and glossy center: A slight sheen in the center is perfect, but if cracks are forming, it's on the verge of overbaking.

🛑 If You See Cracks Starting:

Turn off the oven now.Leave the cheesecake inside the oven with the door cracked open (use a wooden spoon to prop it) for 30 minutes. This slow cool-down helps prevent more cracks and avoids a sudden temperature shock.

Important:

Cracks are cosmetic and won’t affect flavor or texture, especially in this lighter yogurt-based version. You can easily cover them with berries, whipped cream, or powdered sugar if needed.

Let me know how it looks after it finishes cooling — you caught it right in time.

I decided I wanted a chocolate drizzle:

I want to make a quick chocolate drizzle for my cake. I have heavy whipping cream and about 60 grams of lindt 78%

ChatGPT provided that:

Perfect pairing — you can make a gorgeous, glossy chocolate drizzle (basically a ganache) with exactly what you have.

🍫 Quick Chocolate Drizzle (Ganache-Style)

Ingredients:

• 60g Lindt 78% dark chocolate, chopped

• ¼ cup heavy whipping cream (60 ml)

Instructions:

1. Heat the cream:Warm the cream in a small saucepan over low heat just until it starts to simmer — not boiling.

2. Add the chocolate:Remove from heat and add the chopped chocolate. Let it sit undisturbed for 1 minute.

3. Stir gently:After 1 minute, stir slowly from the center outward until smooth and glossy.

4. Drizzle time:Let it cool for 5–10 minutes to thicken slightly before drizzling. Spoon or use a piping bag/ziploc with the corner snipped.

Tips:

• If it gets too thick, rewarm gently or stir in 1 tsp warm cream.

• For a shinier finish, add ½ tsp butter while stirring (optional).

This will set softly on your cheesecake — rich but not hard. Let me know if you want it to firm up more like a shell or stay pourable.

Then I was curious about calories:

So the total cake, with chocolate drizzle, how many calories? And then per piece, assuming about 12 slices

ChatGPT:

Let’s estimate the total calories for the full cheesecake with the chocolate drizzle, then divide by 12 slices.

✅ Base Cheesecake (without drizzle):

From earlier:

• ~215 calories per slice × 8 slices = ~1,720 calories total

We’re adjusting for 12 slices now, so:

1,720 ÷ 8 = 215 per slice215 × 12 = 2,580 calories (recalculated base for 12 slices)

🍫 Chocolate Drizzle (ganache):

60g Lindt 78% dark chocolate = ~340 kcal¼ cup heavy cream (60 ml) = ~205 kcalTotal drizzle: ~545 calories

🎂 Full Cheesecake with Chocolate Drizzle:

2,580 (cheesecake) + 545 (drizzle) = 3,125 calories total

🔪 Per Slice (12 total slices):

3,125 ÷ 12 = ~260 calories per slice

Final Total:

• Whole cheesecake with drizzle: ~3,125 calories

• Per slice (12 slices): ~260 calories

Let me know if you topped it with anything else (like berries or powdered sugar) and I’ll update the count.

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