Baked Yogurt Cheesecake (Eggless, No Sugar) — Tastes Like Cheesecake

This baked yogurt cheesecake is everything a healthy dessert should be — creamy, tangy, and set into a rich, sliceable cheesecake — but made with no flour, no refined sugar, and no eggs. If you have been searching for an eggless cheesecake no sugar recipe that actually tastes like the real thing, this is it. Thick Greek yogurt does the heavy lifting, giving every slice that dense, custardy texture while turning it into a genuinely high protein cheesecake you can feel good about.

This blueberry yogurt cheesecake comes together in one bowl, bakes in a simple water bath, and chills into a firm, swirled cake brightened with fresh lemon. It lands at roughly 150 calories and 9 grams of protein per slice, with almost no sugar — naturally gluten-free, eggless, and satisfying rather than empty.

They come together in one bowl, bake in about 20 minutes, and chill into firm, blueberry-studded cups brightened with fresh lemon. They land at roughly 95 calories and 6 grams of protein per cup, with almost no sugar. They are naturally gluten-free and eggless, and the Greek yogurt and milk powder make them a genuinely satisfying treat rather than an empty one.

Why You’ll Love These Baked Yogurt Cheesecake

No flour, no fancy ingredients — just Greek yogurt and a few pantry staples do the work.

No refined sugar — sweetened with monk fruit, so they stay naturally low in sugar.

Egg-free — cornstarch and a spoon of milk powder bind and set the cups in place of eggs.

Higher in protein — Greek yogurt and skimmed milk powder make these a snack that actually fills you up.

Genuinely creamy — dense, cheesecake-style texture when chilled, not thin or watery.

One bowl, under 30 minutes — plus a hands-off chill in the fridge.

Ingredients You’ll Need for baked yogurt cheesecake

Here is a quick look at the key players. Full measurements are in the recipe card below.

Greek yogurt — thick and plain. This is the base that replaces both flour and most of the fat, and it is where the body, tang, and protein come from. The thicker your yogurt, the firmer and creamier the set.

Cream cheese — just a little, for that unmistakable cheesecake richness and to help the cups hold their shape once chilled.

Cornstarch — the eggless magic. It sets the custard in place of a real egg so the cups firm up as they cool.

Skimmed milk powder — adds structure and a little extra protein without adding fat or sugar.

Monk fruit sweetener — a sugar-free sweetener that keeps these low in sugar. Allulose works too if you are in the US; monk fruit is easiest to find across the UK, Canada, and Australia.

Blueberries — fresh or frozen. They burst into little pockets of jam as they bake.

Lemon — zest and juice. Keeps every bite bright and cuts the richness.

How to Make Baked Yogurt

The full step-by-step is in the recipe card, but here is the method at a glance so you know what to expect.

Cream the base. Beat the softened cream cheese with the monk fruit sweetener until completely smooth and lump-free.

Mix the batter. Whisk the cornstarch and milk powder together first (so they don’t clump), then beat them in with the Greek yogurt, vanilla, lemon zest, lemon juice, and salt until just smooth. Don’t whip in air.

Sieve and fill. Pass the batter through a fine sieve for a silky result, then divide among six greased or silicone muffin cups.

Add the blueberries. Drop a few into each cup and press some just below the surface, then tap the tin to release air bubbles.

Bake. Bake at 320°F / 160°C for 20–25 minutes, until the centers are set but still have a slight jiggle.

Chill. Let the cups cool, then refrigerate at least 3 hours. This is when they set into that firm, creamy, cheesecake texture.

Tips for the Creamiest Yogurt Cheesecake

Chill completely before eating. This is the single most important tip. Warm from the oven the cups are soft and custardy; fully chilled they firm into dense, creamy cheesecake. Don’t judge the texture until they are cold.

Use thick yogurt. Thin, runny yogurt makes a looser cup. A thick Greek yogurt or hung curd gives the best set and the richest bite.

Don’t over-whisk. Too much air whipped into the batter makes the tops crack or sink as they cool. Mix until just smooth and no further.

Do a test batch first. In small cups the set is everything. If your first batch comes out too soft, add another teaspoon of cornstarch or a little extra cream cheese next time.

Substitutions & Variations

Sweetener: Monk fruit and allulose both keep these refined-sugar-free. A little honey or maple syrup works too, but will add some natural sugar.

Fruit: Swap blueberries for raspberries, chopped strawberries, or diced mango. Keep the lemon — it lifts them all.

Cream cheese: For a lighter cup, use all Greek yogurt and add an extra teaspoon of cornstarch to help them set.

Extra protein: Use a thick 0% or 2% Greek yogurt and a little more milk powder to push the protein higher without changing the texture much.

How to Store baked yogurt cheesecake

Store cooled cups in an airtight container in the fridge for up to 4 days — the cold keeps them dense and creamy, and they actually taste best chilled. They also freeze well: wrap individually and freeze for up to 2 months, then thaw in the fridge overnight.

Frequently Asked Questions

Are baked yogurt cups healthy?

These are made with real-food ingredients, no refined sugar, and no flour, and they are higher in protein than a typical dessert thanks to the Greek yogurt. Like any treat they are best enjoyed in moderation, but they are a genuinely lighter option.

Can I taste the yogurt?

There is a gentle tang, much like a real cheesecake. The cream cheese, vanilla, and lemon round it out so it reads as dessert, not as a bowl of yogurt.

Can I make these without cream cheese?

Yes — use all Greek yogurt, but add an extra teaspoon of cornstarch to help them set, since the cream cheese was adding firmness.

Why are my cups soft in the middle?

They set as they chill. If they seem loose straight from the oven, that is normal — refrigerate them for a few hours and they firm up considerably.

Are these gluten-free?

Yes. There is no flour in the recipe at all, so they are naturally gluten-free. Check your milk powder and sweetener labels to be sure.

Baked Yogurt Cheesecake (Eggless, No Sugar, High Protein)

Creamy, cheesecake-style baked yogurt cups made with no flour, no refined sugar, and no eggs. Higher in protein and ready in under 30 minutes plus chilling.

Prep: 10 minutes | Cook: 22 minutes | Chill: 3 hours | Total: 3 hours 32 minutes | Makes: 6 cups

Course: Dessert | Cuisine: Healthy | Diet: Vegetarian, Gluten-Free, No Added Sugar

Ingredients

250 g plain Greek yogurt (thick, full-fat or 2%)

90 g cream cheese, softened

30 g monk fruit sweetener (or allulose)

15 g cornstarch

20 g skimmed milk powder

1 tsp vanilla extract

1 tsp lemon zest

2 tsp lemon juice

1 pinch salt

60 g blueberries (fresh or frozen)

Instructions

Preheat the oven to 320°F / 160°C. Grease 6 cups of a non-stick muffin tin well, or set out 6 silicone cups.

Beat the softened cream cheese with the monk fruit sweetener until completely smooth and lump-free.

Whisk the cornstarch and milk powder together, then beat them in with the Greek yogurt, vanilla, lemon zest, lemon juice, and salt until just smooth. Taste and adjust sweetness.

Pass the batter through a fine sieve for the silkiest result, then divide evenly among the 6 cups, filling each about three-quarters full.

Drop a few blueberries into each cup and press some just below the surface. Tap the tin on the counter to release air bubbles.

Bake for 20–25 minutes, until the centers are set but still have a slight jiggle. Do not let them brown or puff hard.

Let the cups cool to room temperature, then refrigerate at least 3 hours or overnight.

Run a thin knife around each cup, lift out, and serve cold, topped with extra blueberries and lemon zest.

Notes

Thicker yogurt gives a firmer, creamier set — hung curd works well.

For the cleanest cups, chill fully before unmolding.

Lead with monk fruit so viewers everywhere can make these; allulose is a US-friendly alternative.

Do a test batch first — if the cups are too soft, add a little more cornstarch or cream cheese.

Nutrition (per slice, makes 8)
Calories: ~150 | Carbohydrates: ~8 g | Protein: ~9 g | Fat: ~8 g | Sugar: ~4 g

Nutrition is automatically estimated from the ingredients and should be used as an approximation. Values will vary with brands.