Dessert · Greek

Honey Yogurt Cheesecake

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 11, 2026

This Greek-inspired cheesecake leans on Greek yogurt and mascarpone for a creamy, tangy filling that is sweetened with plenty of honey. The almond and biscuit crust gives it just enough crunch, and a scatter of fresh fruit on top makes it feel special without any fuss. It is baked low and slow, so the top stays silky instead of cracking.

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Honey Yogurt Cheesecake

Why you'll love this

  • Creamier and tangier than classic cheesecake thanks to the Greek yogurt.
  • No water bath needed, the foil keeps it from drying out.
  • Make it a day ahead and just top before serving.
  • Honey and citrus zest make it taste bright, not heavy.

EveryDayMeal recipe

Honey Yogurt Cheesecake

Prep
20m
Cook
85m
Total
105m
Serves
10
Level
Easy

Ingredients

  • 3.5 oz (about 7 crackers) digestive biscuits (graham crackers work too)
  • 3/4 cup almonds
  • 6 tablespoons butter, melted
  • 1 cup Greek yogurt
  • 1 1/2 lbs (3 cups) mascarpone
  • 2 eggs
  • from 1 lemon lemon zest
  • from 1 orange orange zest
  • 1 cup honey
  • fresh fruit, to serve

Equipment

  • Deep 9-inch baking dish or cake pan
  • Zip-top bag and rolling pin
  • Large mixing bowl
  • Whisk
  • Aluminum foil

Instructions

  1. Heat your oven to 325F and set a rack in the middle so the cheesecake bakes evenly.
  2. Put the biscuits and most of the almonds (save a small handful for topping) in a zip-top bag and crush them with a rolling pin until you have coarse crumbs with a little texture left.
  3. Stir the crumbs together with the melted butter until the mixture looks like damp sand, then press it firmly and evenly into the bottom of a deep 9-inch baking dish, cake pan, or similar.
  4. Bake the crust for 10 minutes until it smells toasty and feels crisp, then set it aside while you make the filling.
  5. In a large bowl, stir or mash the Greek yogurt and mascarpone together until smooth with no lumps.
  6. Whisk in the eggs one at a time, fully blending each before adding the next so the filling stays silky.
  7. Stir in the lemon and orange zests, then mix in all but 3 tablespoons of the honey, keeping that bit back for serving.
  8. Pour the filling over the crust and smooth the top, then cover the dish loosely with foil and bake for 1 hour.
  9. Remove the foil and bake 15 minutes more, until the top is lightly golden and set with just a slight wobble in the center (it firms up as it cools).
  10. Let the cheesecake cool completely, then chill it before serving so it slices cleanly.
  11. To serve, scatter the reserved almonds over the top, drizzle with the saved honey, and pass fresh fruit alongside.

Tips from the kitchen

  • Bring the mascarpone and yogurt to room temperature before mixing for a lump-free filling.
  • Do not overbake. A slight wobble in the center is exactly right, since it sets up in the fridge.
  • Use a good floral honey here, it is the main flavor, so pick one you love.

Estimated nutrition per serving: 490 cal · 9g protein · 35g carbs · 36g fat

Make it your own

  • Swap the almonds for pecans or walnuts in the crust.
  • Use all orange zest for a sweeter, less sharp flavor.
  • Top with berries, figs, or pomegranate seeds depending on the season.

Storing & make-ahead

Keep covered in the fridge for up to 2 days. Serve chilled straight from the fridge. This is best made ahead so it has time to set fully.

Good to know

Can I use cream cheese instead of mascarpone?
Yes, though it will be a bit tangier and firmer. Mascarpone gives the softest, richest texture, but full-fat cream cheese works in a pinch.
Why did my cheesecake crack?
Usually from baking too hot or too long. Keep the oven at 325F and pull it while the center still has a slight wobble.
Can I freeze it?
It is best fresh, but you can freeze slices wrapped tightly for up to a month. Thaw in the fridge overnight.
What fruit goes best with it?
Fresh berries, sliced figs, grapes, or pomegranate all pair beautifully with the honey and citrus.

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