Peanut Butter and Greek Yogurt Cheesecake
A decadent yet healthy twist on cheesecake: this Peanut Butter & Greek Yogurt Cheesecake combines rich peanut butter and tangy Greek yogurt for a lush, guilt‑reducing indulgence in every bite.
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If you’re anything like me and love a good cheesecake, this one’s going to steal your heart. Imagine a creamy peanut butter filling, rich but not too heavy, balanced with full-fat Greek yogurt. And underneath it all? A crunchy chocolate wafer crust that ties everything together.
What I love most is how the slow baking and gentle cooling give you that dreamy, smooth texture. A dessert that looks fancy but is pretty easy to pull off, especially with a quick topping and a few simple tricks.
Discover The Greek Yogurt Recipe Book — a curated collection of 35 delicious recipes using Greek yogurt, from wholesome breakfasts to savory dinners and refreshing treats.
Get the BookHow to Make This Cheesecake
Start by prepping the crust by crushing chocolate wafers into fine crumbs and then mixing them thoroughly with softened butter. Press this mixture firmly into the bottom of your greased pan, creating an even base. Always chill the base to let it set before adding filling.
To prepare the filling, remember to start with all ingredients at room temperature. Beat Greek yogurt and cream cheese, add your brown sugar and cornstarch, incorporating them gradually, and gently blend in the peanut butter, vanilla, and dissolved gelatin—this adds structure without heaviness.
In a separate bowl, whisk the egg whites and whole eggs until just thickened. Add the sugar slowly and carefully fold this preparation into your yogurt mixture to lighten it.
Finally, you will pour the filling over the crust and bake it first at a higher temperature to set the outer layer. After a few minutes, you will reduce the heat significantly for a slow finish that helps prevent cracking.
Once baked, run a knife around the edges, turn the oven off, and let the cheesecake rest inside for two hours—this gradual cooling minimizes collapse. Finally, chill overnight to fully set.
Peanut Butter & Greek Yogurt Cheesecake Recipe
Peanut Butter & Greek Yogurt Cheesecake
Equipment
- 1 Mixer
Ingredients
Chocolate Wafer Crust
- 170 grams chocolate wafers (or chocolate cookies, finely crushed)
- 70 grams unsalted butter softened
Peanut Butter Yogurt Filling
- 900 grams full-fat Greek yogurt strained if needed
- 225 grams cream cheese at room temperature
- 280 grams dark brown sugar
- 1 tbsp cornstarch 250 g creamy peanut butter OR 2 envelopes unflavored gelatin dissolved in 120 ml of warm water (use one or the other)
- 30 ml vanilla extract
- 250 grams creamy peanut butter
- 4 egg whites at room temperature
- 2 whole eggs at room temperature
- 100 grams white sugar
Optional Easy Topping
- 100 grams dark chocolate
- 20 grams coconut oil
- roasted peanuts chopped (optional)
Instructions
Prepare the Crust
- Crush the chocolate wafers into fine crumbs and mix with softened butter until evenly moistened.
- Press the crumb mixture firmly and evenly onto the bottom of a greased 23 cm (9-inch) springform pan.
- Chill in the fridge for at least 15 minutes or bake at 175 °C (350 °F) for 8 minutes to set the crust, then let cool.
Make the Filling
- Preheat the oven to 175 °C (350 °F). Place a pan of hot water on the lower rack to create a moist baking environment (optional but recommended).
- In a large bowl, beat the Greek yogurt and cream cheese until smooth and creamy.
- Add brown sugar and cornstarch (or dissolved gelatin), mixing well.
- Blend in the peanut butter and vanilla extract until combined.
Prepare the Egg Mixture
- In a separate bowl, beat the egg whites and whole eggs until slightly thickened.
- Gradually add white sugar while beating until soft peaks form (about 4–5 minutes).
Combine and Bake
- Gently fold the egg mixture into the yogurt-peanut butter batter. Do not overmix.
- Pour the batter over the crust and smooth the top.
- Bake at 175 °C for 15 minutes.
- Lower the oven temperature to 95 °C (200 °F) and continue baking for about 2 hours, or until the center is just set and no longer shiny.
- Turn off the oven. Run a knife around the edge of the cheesecake to loosen. Leave the cheesecake in the oven with the door slightly open for 2 more hours to cool gradually.
Chill and Decorate
- Refrigerate the cheesecake overnight.
- For the topping: melt dark chocolate with coconut oil until smooth. Pour over the chilled cheesecake. Sprinkle with chopped peanuts if desired. Chill until set.
Nutrition
Tips or Success!
- Room temperature ingredients: Prevent lumps in your batter.
- Water bath or steam pan: Keeps the oven moist, preventing cracks.
- Don’t rush the cooling: Sudden temperature changes often cause cracking.
- Yogurt straining: If your yogurt is thin, strain it through cheesecloth for a few hours.
- Optional crust bake: Baking the crust slightly helps it hold together better, but chilling works too.
This Peanut Butter & Greek Yogurt Cheesecake uses a simplified process, reduced sugar, and an easy no-fuss topping (that you can even avoid). For those with little time or few baking skills, this is the ideal approachable yet show-stopping dessert for any occasion!
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Peanut Butter and Greek Yogurt Cheesecake
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
