Low-calorie Basque Cheesecake

February 25, 2026

If you love the iconic burnt top and gooey center of a basque cheesecake but want to skip the high calories, this is the recipe for you! By swapping heavy cream for Greek yogurt, I made this low-calorie, high-protein Basque cheesecake while keeping that signature rich and caramelized flavor.

It's incredibly simple — you just a bowl and a few minutes of prep!

🛒 5 Ingredients(6-inch round pan or standard loaf pan)

Cream cheese (light or reduced-fat works great): 180g
Greek yogurt (plain, room temperature): 250g
Eggs (room temperature): 2
Cornstarch or low-gluten flour: 25g
Sweetener or sugar (adjust to your preferred sweetness): 25g

🍳 Steps-by-step instructions:

1. Ingredients need to be at room temperature

To get the smoothest texture, make sure all the ingredients, especially the cream cheese and eggs, are at room temperature before you start. This prevents lumps and helps the batter emulsify perfectly.

2. Preheat the oven and prepare and baking pan

Preheat your oven to 210°C. Line a 6-inch round pan with baking paper.

Pro tip: Crumple the baking paper into a ball and then unfold it; this makes it much easier to fit into the edge of the pan for the rustic basque look.

3. Mix everything in one-bowl

Add the cream cheese, Greek yogurt, eggs, cornstarch, and sweetener into one large mixing bowl. Use a whisk to combine everything until the batter is completely smooth and glossy. You can also use a blender!

4. High-heat bake

Pour the batter into the pan. Bake at 210°C (410°F) for 20–25 minutes. The top should look dark brown (burnt), but the center should still be jiggling when you shake the pan.

5. Chill and set

Remove the pan from oven and let it cool to room temperature. Transfer the cake to the fridge and let it chill for at least 4 hours or overnight. This is crucial for the flavors to develop and the texture to become perfectly creamy.

💡 Frequently asked questions

Can I make this dairy-free?

You can use a dairy-free cream cheese and a thick coconut-based Greek yogurt. Note that the texture may be slightly softer than the original version.

How do I store this?

Keep it in an airtight container in the fridge for up to 2 days. It actually tastes even better on day two!

Can I make it gluten-free?

Yes! Since this recipe uses cornstarch (which is naturally gluten-free) and no flour, it is already gluten-free. Just ensure your ingredients are certified gluten-free if cross-contamination is a concern.

Can I add vanilla or lemon?

Absolutely. Adding 1 teaspoon of vanilla extract or 1 teaspoon of lemon zest can add a beautiful depth of flavor to the creamy base.

Why is the center still jiggly when I take it out?

That is the secret to a basque cheesecake! The residual heat will continue to cook the center while it cools, resulting in a "melt-in-your-mouth" texture. So you have to let it chill for at least 4 hours (or overnight).