The first time I made this 3-Ingredient Cheesecake, I honestly wasn’t sure that Greek yogurt, eggs, and cornstarch could create such a creamy and satisfying dessert. I had all three ingredients in my kitchen, so I decided to give it a try. As it baked, the cheesecake slowly set and developed a soft, delicate texture. After chilling it, I was surprised by how smooth, creamy, and light every bite tasted. It’s now one of my favorite easy desserts when I want something homemade without a long ingredient list.
Why You’ll Love This Recipe
I love this cheesecake because it keeps things incredibly simple. You only need Greek yogurt, eggs, and cornstarch to create a creamy baked dessert with a soft and smooth texture.
The Greek yogurt gives the cheesecake a rich and slightly tangy flavor, while the eggs help it set beautifully in the oven. The cornstarch helps create a firmer and more stable texture. (See the ingredients in the next page below…)
Ingredients
- Greek yogurt
- 5 large eggs
- 3 spoons Cornstarch
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring spoon
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preheating my oven to 170°C (340°F) and lining a small baking pan with parchment paper. Preparing the pan before mixing the batter makes the process much easier. (See the next page below to continue steps…)
Next, I add the Greek yogurt and eggs to a large mixing bowl. I whisk everything together until the mixture becomes completely smooth and creamy. I make sure the eggs are fully incorporated before adding the final ingredient.
Then I add the cornstarch and whisk again until the batter is smooth and free from any lumps. I take my time during this step because properly mixing the cornstarch helps create a smoother cheesecake texture.
Once the batter is ready, I pour it into the prepared baking pan and gently smooth the top with a rubber spatula.
I lightly tap the baking pan against the counter a few times to help remove any large air bubbles.
I place the cheesecake in the preheated oven and bake it until the edges are set while the center remains slightly jiggly. The cheesecake will continue to firm up as it cools.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, I transfer it to the refrigerator and chill it for several hours. For the best creamy texture, I prefer leaving it to chill overnight.
When I’m ready to serve it, I slice the cheesecake while chilled and enjoy its smooth, light, and creamy texture.
Pro Tips for Best Results
I recommend using thick Greek yogurt for the best texture. Thicker yogurt creates a creamier and more stable cheesecake.
Whisk the eggs and Greek yogurt thoroughly before adding the cornstarch. This helps create a smooth and evenly mixed batter.
Make sure the cornstarch is completely incorporated and doesn’t leave any lumps behind.
Don’t overbake the cheesecake. A slightly jiggly center is a good sign because it will continue to set as the cheesecake cools.
Chill the cheesecake thoroughly before slicing. This gives it the best texture and helps create cleaner slices.
Common Mistakes to Avoid
One common mistake is using very watery Greek yogurt. A thick Greek yogurt works best for creating a creamy and stable texture. (See the next page below to continue…)
Another mistake is not mixing the cornstarch thoroughly. Any lumps can affect the texture of the finished cheesecake.
Avoid overbaking. If the cheesecake becomes completely firm in the oven, it may become denser after cooling.
Finally, don’t slice the cheesecake while it is still warm. Allowing it to cool and chill properly is essential for the best consistency.
Serving Suggestions
I love serving this cheesecake chilled with fresh strawberries, blueberries, or raspberries.
A drizzle of honey over each slice adds a delicious touch of natural sweetness.
You can also serve it with fresh fruit puree for extra flavor.
For a more indulgent finish, add a spoonful of whipped cream on top of each slice.
A light dusting of cinnamon can also add a warm and comforting flavor.
Variations & Customizations
For a sweeter version, you can add a little honey or your favorite sweetener to the batter.
A small amount of vanilla extract can give the cheesecake a warmer and more rounded flavor.
Fresh lemon zest can add a bright and refreshing twist.
You can also serve the finished cheesecake with fresh berries for a fruity variation.
For a chocolate-inspired version, add a little unsweetened cocoa powder, although this would create a version with more than three ingredients.
How to Store & Freeze
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 to 5 days.
Keep it chilled until you’re ready to serve it. This cheesecake is best enjoyed cold.
To freeze it, cut the cheesecake into individual slices and wrap each slice tightly. Place the wrapped slices in a freezer-safe container and freeze for up to 1 month.
Thaw frozen slices overnight in the refrigerator before serving.
Conclusion
This 3-Ingredient Cheesecake proves that you don’t need a long ingredient list to make a delicious homemade dessert. Greek yogurt, eggs, and cornstarch come together to create a smooth, creamy cheesecake with a light and satisfying texture.
It’s simple, easy to prepare, and perfect for anyone looking for a homemade dessert with minimal ingredients. Chill it well, add your favorite toppings, and enjoy every creamy bite.