Rustic Greek Yogurt Cheesecake (with Cherry Topping)

You know that moment when you open the oven and your cheesecake has cracked across the top? Maybe it’s browned a little too much and you're wondering if you screwed something up?

Yeah. Not this time.

This Greek yogurt cheesecake is supposed to do that. Cracks, golden top, the whole deal—it’s not a mistake, it’s the point.

A Little Rough Around the Edges—in the Best Way

I’m not here to convince you that this is better than a classic New York cheesecake. It’s different. But it might be the one you come back to more often.

No cream cheese, no water bath, no need to tiptoe around the oven while it bakes. You just strain some yogurt, mix it up, bake it hot, then low and slow—and let the oven do its thing.

What you get is a cheesecake that’s creamy and sliceable but still light. The yogurt brings a tang that balances out the richness, and the top turns this deep golden brown that looks like you know what you're doing even if you’ve never made cheesecake before.

It’s almost like a Basque cheesecake. You start hot, so the top caramelizes, but the filling inside stays soft and smooth. The big difference is the yogurt—it lightens everything up and brings a kind of brightness you don’t get with cream cheese.

This Is the Cheesecake You Don’t Fuss Over

You don’t need to wrap the pan in foil.You don’t need to steam it or babysit it.You don’t even need to keep the top smooth.

And I’ll be honest: I think the cracks make it better. That uneven surface grabs the cherry topping a little more, makes every slice look like it was meant to be shared. You won’t see this in a bakery window. You’ll see it at someone’s table, maybe after a long meal with a bit of ouzo still lingering in the glass.

The texture is what I love most. It’s not dense or overly firm. It holds its shape but still has that soft, creamy center. And the yogurt gives it that clean finish so you don’t feel like you just ate a brick.

That Cherry Topping

You could eat this plain, but the cherry topping is worth the extra step. I keep it simple—cherries, a little sugar, lemon juice, cornstarch to thicken. Let it simmer down just enough so the juices coat the fruit and everything takes on this glossy, slightly jammy texture.

The key here is balance. The cheesecake is tangy and rich, but not sweet. The cherries bring that brightness and a little bit of sharpness. If you’re not into cherries, swap in what you like—roasted grapes, figs, even a drizzle of honey and crushed pistachios would work.

And if you’ve got leftover compote? Spoon it over yogurt in the morning or eat it straight out of the jar. No one’s judging.

A Note on Yogurt

This recipe only works if you strain the yogurt. Even the thickest Greek yogurt holds a lot of water, and if you skip the straining, the filling just won’t set the same. You’ll end up with something closer to pudding than cheesecake. So strain it overnight, let gravity do its thing, and use the result. That’s what gives it that beautiful creamy but stable texture.

Also—don’t use low-fat yogurt here. You need that fat content to carry the flavor and hold everything together. Full-fat only.

Why I Love This One

I’ve made this cheesecake more times than I can count—at home, for friends, for Greek-themed dinners, even once for a last-minute birthday. Every single time, someone asks for the recipe. And every time, they’re surprised it’s made with yogurt.

There’s no fighting with it. No stressing over a perfect finish. You let it do what it wants to do in the oven. You cool it, chill it, slice it, top it—and that’s it. Done.

And honestly, that’s kind of how I want dessert to be.

Not perfect. Just good.