Almond Butter Greek Yogurt Cheesecake with Granola Crust
A healthier twist on classic cheesecake featuring protein-packed Greek yogurt, nutty almond butter, and a crunchy granola crust. Family-tested and perfected.
Jump to RecipeWhy You'll Love This Cheesecake
- High Protein: Greek yogurt and almond butter deliver 12g protein per slice
- Less Sugar: 40% less sugar than traditional cheesecake
- Gluten-Free: Made with a granola crust
- Kid-Approved: Tested by our 8-year-old Victor
- Easy Prep: No springform pan tricks required
Our Family Testing Story
After craving cheesecake on our travels through Thailand, we spent months adapting a recipe that balances creaminess with wholesome ingredients. Multiple rounds of testing with Victor’s honest feedback resulted in this perfect blend of tangy yogurt and nutty almond butter.
Watch: Creamy Cheesecake Techniques
Recipe Card
| Detail | Info |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Chill Time | 4 hours |
| Yield | 12 slices |
| Difficulty | Easy |
| Calories | 285 per slice |
Ingredients
Granola Crust
- 2 cups gluten-free granola
- ¼ cup melted coconut oil
- 2 tbsp honey or maple syrup
- ¼ tsp sea salt
Cheesecake Filling
- 2 cups full-fat Greek yogurt
- ½ cup smooth almond butter
- ⅓ cup raw honey or pure maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- ⅛ tsp sea salt
Optional Toppings
- Fresh mixed berries
- Dark chocolate drizzle
- Toasted sliced almonds
- Honey drizzle
Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment.
- Pulse granola in a food processor until fine.
- Mix granola with coconut oil, honey, and salt. Press firmly into pan bottom. Bake 10 minutes; cool.
2. Make the Filling
- Whisk Greek yogurt until smooth. Add almond butter, honey, eggs (one at a time), vanilla, cornstarch, and salt. Mix just until combined.
3. Bake
- Pour filling over crust. Bake 35-40 minutes until edges are set and center jiggles slightly.
- Turn off oven, crack door, cool 1 hour in oven. Chill 4 hours or overnight.
4. Serve
- Run knife around edge to release. Top with berries, chocolate, or almonds.
- Slice with hot knife for clean cuts.
Health Benefits
Each slice packs approximately 12g protein, 8g healthy fats, and 3g fiber—perfect for a satisfying, nutrient-dense dessert.
FAQ
Yes—swap Greek yogurt for coconut yogurt and ensure your granola is vegan.
Use room-temp ingredients, avoid overmixing, and cool gently in the oven with door ajar.
Yes—use a muffin tin with liners, reduce bake time to 15-18 minutes.
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About the Author
Oliver Mayerhoffer is a home cook and global food enthusiast who travels with his family to discover authentic flavors. With hospitality training and years of recipe testing, Oliver creates dishes that bring the world to your table.
