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.
