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Cheesecake made with strained yogurt, slightly lighter and somewhat higher in protein than classic cream-cheese-heavy versions
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Strained yogurt cheesecake (120 g) has 348 calories. That works out to 290 calories per 100 g. It contains 29.4 g of carbs, 8.2 g of protein, 21.8 g of fat and 0.7 g of fiber. Its 216 µg of Vitamin A covers 24% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 120 g
348
KCAL / 120G
Carbs
29.4g
· 11% DV
Protein
8.2g
· 16% DV
Fat
21.8g
· 28% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 9% · Fat 57%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 348 kcal | |
| Total fat | 21.8 g | 28% |
| Saturated fat | 12.12 g | 61% |
| Trans fat | 0.24 g | |
| Sodium | 288 mg | 13% |
| Total carbohydrate | 29.4 g | 11% |
| Fiber | 0.7 g | 3% |
| Protein | 8.2 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 120 g | 348 kcal |
| 1 piece (small) | 60 g | 174 kcal |
| 1 slice (thin) | 80 g | 232 kcal |
| 100 g | 100 g | 290 kcal |
| 1 serving (small) | 100 g | 290 kcal |
| 1 cup (diced) | 140 g | 406 kcal |
| 1 serving (medium) | 150 g | 435 kcal |
| 1 slice (thick) | 160 g | 464 kcal |
| 1 piece (large) | 180 g | 522 kcal |
| 1 serving (large) | 220 g | 638 kcal |
Calculated from 290 calories per 100 g.
Strained yogurt cheesecake is made by mixing thick strained yogurt with eggs and sugar, sometimes with cream cheese, then baking the filling over a crumb crust. Follow a recipe suited to your version, since baked and no-bake fillings set differently.
Yes, plain Greek yogurt can work in strained yogurt cheesecake because it is already thick and strained. If it looks loose, drain it further before mixing; flavored or sweetened yogurt can change the cheesecake’s taste and sweetness.
Strained yogurt cheesecake often cracks when its filling is overbeaten, baked too hot, or cooled too quickly. Mix just until smooth, avoid overbaking, and let a baked cheesecake cool gradually in the switched-off oven with the door slightly open.
Strained yogurt cheesecake tastes tangier and often feels lighter than a classic cheesecake made mostly with cream cheese. The exact difference depends on the recipe: adding some cream cheese gives a richer taste and denser texture.
Yes, strained yogurt cheesecake can be made without baking if the filling includes a setting ingredient such as gelatin or is otherwise formulated to firm up when chilled. Refrigerate it until set; an ordinary egg-based filling needs cooking.
To keep strained yogurt cheesecake’s crust crisp, use a well-packed crumb base and avoid adding a watery filling. For a baked version, briefly pre-bake the crust; for a chilled version, chilling or sealing the crust helps protect it.
A water bath can help a baked strained yogurt cheesecake cook gently and reduce cracking, especially in a deep pan. Wrap the springform pan securely so water cannot seep into the crust, and keep the water below the pan’s rim.
Strained yogurt cheesecake keeps for up to three days in the refrigerator when covered and chilled promptly. Because it contains dairy and often eggs, do not leave it sitting out for an extended period; serve only the slices you need.
Yes, you can freeze strained yogurt cheesecake in individual, tightly wrapped slices. Thaw them in the refrigerator for a gentler change in texture; the filling may be slightly softer or less smooth after freezing.
Strained yogurt cheesecake can fit into a weight-loss eating plan as an occasional dessert, but the yogurt does not make it calorie-free or automatically filling. A modest slice and a less-sweet homemade recipe are practical ways to enjoy it.
Vitamins
Vitamin A
216µg · 24% DV
B12
0.54µg · 23% DV
Biotin
6µg · 20% DV
B2
0.22mg · 17% DV
Minerals
Phosphorus
150mg · 21% DV
Selenium
9.6µg · 17% DV
Sodium
288mg · 13% DV
Calcium
114mg · 11% DV
Potassium ⭐
162mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 348 calories in 1 slice (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Strained yogurt cheesecake is a cheesecake variation made with thick, drained yogurt in place of some or all of the cream cheese. The yogurt gives the filling a smooth, gently tangy character, while a crumb base is common. It is a contemporary variation on cheesecake rather than a dish tied to one particular place.
It is usually served by the slice as dessert, often with coffee or tea; in Turkey, it may also appear at home gatherings or in cafés. Compared with versions made predominantly with cream cheese, it is somewhat lighter and a little higher in protein, though it remains a rich sweet. Fresh fruit makes a good topping, and a thinner crumb base can keep the slice less heavy.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
12.12g
MONOUNSATURATED
6g
POLYUNSATURATED
1.68g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.