Healthy Dessert Recipe: Greek Yogurt Mango Cheesecake

Cheesecake is one of my all-time favorite desserts. But, with all the cream cheese, sugar and heavy cream that is often used to make it, this sweet treat is packed with red lights.

But there’s good news! With a simple ingredient swap, it is possible to turn your average cheesecake into a healthy dessert! The recipe below is for a no-cheese cheesecake. It turns out that non-fat plain Greek yogurt can be used as a close substitute for cream cheese!  I have made some changes to the original, such as adding mangoes as a natural sweetener instead of sugar. This makes for a tangy and healthy dessert that is sure to satisfy your sweet tooth and stay within red light budget. Try it for yourself and let me know what you think!

Originally adapted from A Baking Girl

[tweet “This healthy cheesecake has no cheese–just greek yogurt! And it’s tasty too! #KurboTips”]

Greek Yogurt Mango Cheesecake


Graham Cracker CrustGreek Yogurt Mango Cheesecake_Top

  • 8 graham cracker sheets (rectangles)
  • 3 tablespoons almond milk


  • 2 cups Nonfat Plain Greek Yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 3 mangoes


  1. Use a blender or food processor to crush the graham crackers into small crumbs.
  2. Add the almond milk to the graham cracker crumbs and mix together.
  3. Pour the crumb mixture into an 8 inch spring form pan. Press the crumbs flat so that they cover the bottom of the dish.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. In a blender, puree the mangoes until it forms a liquid-like consistency. Then set aside in a bowl.
  6. In a blender or food processor, combine eggs, yogurt and vanilla.
  7. Scoop out 2 cups of the mango puree and add to the egg-yogurt-vanilla mixture. Continue to blend.
  8. Add cornstarch and pinch of salt and blend again.
  9. Pour filling on top of the graham cracker crust in your dish.
  10. Bake in oven for 35 minutes or until it’s slightly jiggly in the center and the sides pull away slightly from the edge of the pan.
  11. Let it cool at room temperature.
  12. Pour the rest of the mango puree on top of the cheesecake.
  13. Put in the fridge and chill for 2-3 hours.
  14. Optional: Arrange sliced mangoes on top of cake for decoration.


Bonus: Creamy Pumpkin Cheesecake Dip Recipe Video Below!

Jacquelyn is a rising Junior at the University of Pennsylvania studying nursing and business. She is passionate about health and wellness and also loves working with kids and helping others. In her free time, Jacquelyn enjoys swimming, hiking, group exercise classes and traveling. 

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