Can I bake this in a muffin pan?

Absolutely. Divide the batter evenly between lined muffin cups and bake for about 18–22 minutes. The centers should still have a slight wobble when removed from the oven. Mini cheesecakes also chill much faster than a full-sized version.

Why is my cheesecake watery?

This almost always comes down to the yogurt itself — a loosely strained or lower-quality Greek yogurt carries more liquid than a well-strained one, and that extra moisture can separate out during baking. Choose a thick, well-strained plain Greek yogurt for the most reliable result.

Why did my cheesecake crack?

Cracking is usually caused by overmixing (trapped air escaping during the bake) or skipping the water bath (uneven heat causing the surface to stress as it expands). Mix gently and always use a water bath for the cleanest result.

Can I use flavored yogurt?

Yes, though it will affect both sweetness and flavor complexity. Plain yogurt with your own added sweetener gives you more control over the final result.

Why does my cheesecake firm up more in the fridge than it seemed to in the oven?

The protein network that forms during baking continues to tighten and settle as the cheesecake cools and chills, which is a normal part of how this dessert reaches its final texture — that's why the full chill time genuinely matters, not just for temperature.

What's the best internal temperature to look for?

Around 150–155°F (66–68°C) at the center, pulled while there's still a gentle jiggle. Carryover cooking finishes the rest of the setting process as it cools.

2 Ingredient Greek Yogurt Cheesecake (Creamy & High Protein)

Description

This 2 Ingredient Greek Yogurt Cheesecake is creamy, tangy, and surprisingly rich using only Greek yogurt and eggs. With no cream cheese or crust required, it’s a simple high-protein dessert that’s easy enough for beginners yet delicious enough to satisfy any cheesecake craving.

Ingredients

Units Scale

2 cups (480 g) full-fat plain Greek yogurt
3 large eggs, room temperature

Optional

2-3 tbsp honey or your preferred sweetener
1 tsp vanilla extract
Fresh berries for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300°F (149°C).
Wrap the outside of a 9-inch springform pan with two layers of aluminum foil.
Whisk or blend the Greek yogurt and eggs until completely smooth.
Stir in the optional sweetener and vanilla if using.
Pour the batter into the prepared pan.
Place the cheesecake pan inside a larger roasting pan.
Fill the roasting pan halfway with hot water to create a water bath.
Bake for 40–45 minutes until the edges are set and the center has a gentle jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
Cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Slice and serve chilled.

Notes

Use full-fat Greek yogurt for the creamiest texture.
Room-temperature eggs blend more smoothly and help prevent graininess.
Do not overbake—the center should still jiggle slightly.
A water bath produces the smoothest, crack-free cheesecake.
Overnight chilling provides the best flavor and texture.
Store covered in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice (1/8 cheesecake)
Calories: 95 kcal
Sugar: 2.9 g
Sodium: 85 mg
Fat: 4.3 g
Saturated Fat: 2.4 g
Unsaturated Fat: 1.4 g
Trans Fat: 0 g
Carbohydrates: 3.8 g
Fiber: 0 g
Protein: 8.3 g
Cholesterol: 81 mg