Fluffy 3-Ingredient Greek Yogurt Cake (No Added Sugar!)
Craving real cheesecake? Try our easy 3 ingredient greek yogurt cake recipe. It's perfectly fluffy, high-protein, gluten-free, and takes only 5 minutes to prep!
Ingredients
1 ¾ cups (400g) whole milk or 2% Vanilla Greek Yogurt (naturally sweetened)
4 large fresh eggs (warmed to room temperature)
4 tbsp cornstarch (or arrowroot powder)
Instructions
Preheat your kitchen oven to 350°F (177°C). Line the bottom of a 6-inch or 7-inch springform pan with a circle of parchment paper, and place a high 3-inch strip of parchment paper around the inside walls of the pan.
Scoop your thick vanilla Greek yogurt into a large mixing bowl. Take a whisk and stir the yogurt heavily on its own for 30 seconds until any small dairy clumps disappear and it looks completely smooth and glossy.
Crack all 4 room-temperature eggs directly into the yogurt bowl. Use a wire whisk or electric hand mixer to beat the ingredients together vigorously for 1 to 2 minutes until the liquid is fully combined and slightly frothy.
Hold a fine-mesh strainer over your bowl and pour in the 4 tablespoons of cornstarch. Sift it through to remove lumps, then use a spatula or whisk to gently fold the starch into the wet batter just until it completely disappears.
Pour the smooth batter into your prepared pan. Lift the cake pan two inches off your counter and drop it flat against the surface 3 times to force any massive, uneven air pockets to rise to the top and pop.
Bake at 350°F (177°C) for 40 to 45 minutes until the top is golden-brown and slightly firm. Turn off the oven, crack the door open, and let the cake cool inside for 10 minutes. Cool on the counter, then chill in the fridge for 2 hours before slicing.
Notes
Use High Parchment Paper: Always line the inside walls of your pan with parchment paper that sticks up 2 inches above the rim. This cake rises like a soufflé and needs the paper walls for structural support. Stick to Thick Greek Yogurt: Never use thin, regular European-style yogurt. The recipe relies strictly on the heavy, strained density of genuine Greek yogurt to set into a firm cheesecake-style slice. The Cracked-Oven Cooling Trick: Don't pull the cake straight out into cold air. Let it rest in the turned-off oven with the door cracked for 10 minutes so it transitions slowly without completely collapsing in the middle. Room Temp Eggs are Crucial: Make sure your eggs are not freezing cold. Cold eggs will cause the smooth yogurt proteins to tighten and clump up, leaving you with tiny white specks in your finished cake. Chill Before Slicing: Do not eat this cake warm! It tastes significantly better and locks into a dense, authentic cheesecake texture after sitting in the refrigerator for at least 2 hours.