Greek yogurt cheesecake is a modern twist on traditional Greek desserts that often feature thick strained yogurt (like Greek yogurt or labneh). While not a historic Greek dish, it reflects Greece’s love for tangy dairy and simple, rustic sweets that highlight local ingredients.

In the islands, a similar dessert called "Kalitsounia" uses honey‑sweetened yogurt and phyllo, while mainland versions may incorporate orange blossom water or cinnamon. The rustic version here swaps phyllo for a graham‑cracker crust and adds a bright cherry topping.

It is typically served chilled, sliced into generous wedges, and sometimes drizzled with honey or a fruit compote. The cherry sauce in this recipe mirrors the Greek tradition of pairing yogurt desserts with tart fruit preserves.

Yogurt‑based desserts are common at family gatherings, religious holidays like Easter, and summer celebrations when fresh fruit is abundant. The cheesecake’s light texture makes it a popular finish to festive meals.

The recipe eliminates the heavy cream cheese and water‑bath technique, using thick Greek yogurt for a lighter, tangier filling. The high‑heat start creates a caramelized, cracked top that adds visual drama while keeping the interior airy.

Authentic ingredients include full‑fat Greek yogurt, honey or sugar, and a simple crust of crushed biscuits. Acceptable substitutes are strained Greek yogurt (if you can’t find the full‑fat version), maple syrup for sugar, and gluten‑free crackers for a gluten‑free crust.

Serve it after a savory Greek mezze spread, alongside dishes like spanakopita, grilled lamb, or a fresh Greek salad. The tangy cheesecake balances rich, herb‑laden mains and provides a refreshing finish.

Common errors include using un‑strained yogurt (which makes the filling watery), over‑whipping the batter (introducing too much air), and baking at too low a temperature for the initial 10‑minute high‑heat stage, which prevents the signature cracked top.

The high‑heat start quickly caramelizes the natural sugars in the yogurt, creating a golden, cracked surface and a firmer outer layer. A water bath would keep the temperature gentle, resulting in a smoother but less dramatic top.

Yes. After the cheesecake has cooled and been refrigerated for at least 4 hours, it can be kept sealed in the fridge for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months.

The YouTube channel THE FOOD-DEE focuses on approachable, home‑cooked recipes that blend classic techniques with modern twists, often highlighting comfort foods, quick meals, and creative dessert variations.

THE FOOD-DEE emphasizes simplicity and minimal equipment, avoiding complex methods like water baths. The channel often substitutes hard‑to‑find ingredients with everyday grocery items while preserving authentic flavors, making Greek‑inspired desserts accessible to a broad audience.