The first time I made this 3-Ingredient Cheesecake, I wanted to see how far I could go with just Greek yogurt, eggs, and cornstarch. The ingredients were simple, but the result was surprisingly creamy and satisfying. The Greek yogurt gives the cheesecake a soft, slightly tangy texture, while the eggs help it set and the cornstarch gives the center a smooth, stable consistency. After chilling, it becomes a simple homemade dessert that’s easy to slice and enjoy.
Why You’ll Love This Recipe
I love this cheesecake because it uses only three simple ingredients and requires very little preparation. Greek yogurt creates a creamy base, eggs help bind everything together, and cornstarch helps give the cheesecake a soft but stable texture.
It’s also crustless, making it an easy option when you want a simple cheesecake without extra ingredients or complicated steps. (See the ingredients in the next page below…)
Ingredients
- 2 cups (500 g) Greek yogurt
- 3 large eggs
- 3 tablespoons cornstarch
Equipment Needed
- Large mixing bowl
- Whisk
- 7-inch round 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 7-inch round baking pan with parchment paper.
Next, I add the Greek yogurt and eggs to a large mixing bowl. I whisk them together until the mixture becomes completely smooth and creamy. (See the next page below to continue steps…)
Then I add the cornstarch and whisk again until there are no visible lumps. I make sure the cornstarch is fully incorporated before moving on.
I pour the batter into the prepared baking pan and gently smooth the surface with a spatula.
I lightly tap the pan against the counter to release any large air bubbles.
I bake the cheesecake for about 35–40 minutes, or until the edges are set while the center still has a slight jiggle.
After baking, I let the cheesecake cool completely at room temperature. I then transfer it to the refrigerator and chill it for at least 2–4 hours before slicing.
Pro Tips for Best Results
Use thick Greek yogurt for the creamiest texture and best structure.
Whisk the cornstarch thoroughly into the batter to prevent lumps.
Don’t overbake the cheesecake. A slightly jiggly center will firm up as it cools.
For the cleanest slices, chill the cheesecake thoroughly before serving.
Common Mistakes to Avoid
Avoid using very watery yogurt because excess liquid can affect the texture. Don’t add the cornstarch without mixing it properly, as it can create small lumps. (See the next page below to continue…)
Overbaking can make the cheesecake dense and dry, so remove it while the center still has a slight jiggle. Don’t slice it immediately after baking. Cooling and chilling are important for the final texture.
Serving Suggestions
I love serving this cheesecake chilled with fresh strawberries, blueberries, or raspberries.
A drizzle of honey adds sweetness and pairs beautifully with the tangy Greek yogurt.
You can also serve it with fresh fruit puree or a spoonful of whipped cream.
Variations & Customizations
Add vanilla extract for a classic vanilla flavor.
Fresh lemon zest gives the cheesecake a bright citrus twist.
For a fruity version, serve it with your favorite berry sauce.
You can also add a little cinnamon for a warm, comforting flavor.
How to Store & Freeze
Store leftover cheesecake in an airtight container in the refrigerator for up to 4–5 days.
For longer storage, cut it into individual slices, wrap them tightly, and freeze for up to 1 month.
Thaw frozen slices overnight in the refrigerator before serving.
Conclusion
This 3-Ingredient Cheesecake is a simple, creamy dessert made with Greek yogurt, eggs, and cornstarch. With no crust and no complicated preparation, it’s an easy recipe to make whenever you want a homemade cheesecake with just a few basic ingredients.