Perfectly thick, creamy, smooth and with just the right amount of sweetness, this healthy cream cheese frosting is sure to become your go-to recipe for cakes, cupcakes, baked oatmeal, cookies, and so much more!
Greek yogurt cream cheese frosting
I've never been a fan of traditional cream cheese frosting that's made with a ton of butter and powdered sugar. I just find it way too rich and sweet.
But this lighter, healthier version made with simple ingredients? I can totally eat it by the spoonful. It’s made with Greek yogurt and a little bit of maple syrup that together with cream cheese produce the perfect balance of sweetness and tanginess.
You're going to love this delicious frosting with less sugar and added protein and probiotics!
And if you are looking for an easy, healthy treat using cream cheese and yogurt, give this no bake mini cheese cheesecakes a try!
- Cream cheese - Be sure to use the block, not one that comes in a tub. I highly recommend choosing full-fat cream cheese for the best flavor and texture.
- Greek yogurt- will add tangy flavor as well as a boost of protein and healthy fat. Choose f ull fat for maximum richness. You can also use my vanilla yogurt. Swap with plant-based Greek-style alternative, if dairy-free. You can use plain yogurt but the frosting will thinner. I recommend starting with ¼ cup.
- Pure maple syrup - The perfect sweetener for this frosting and you don't need a lot! The flavor complements the other ingredients so well, too!
- Vanilla extract - for another layer of flavor.
- Lemon juice - for a hint of brightness.
- Add softened cream cheese and the rest of the ingredients to a large mixing bowl
- and whip using a hand-held electric mixer or stand mixer at medium speed, scraping down the sides as you go.
- Continue whisking until the frosting turns smooth and fully combined.
- Spread using a knife, piping bag, or a plastic bag with a corner cut off.
Tips for Success
- Be sure to bring the cream cheese to room temperature for a smooth, velvety, and fluffy frosting.
- I've provided a range for the maple syrup amount so you can decide how sweet you want the frosting to be. Start with 2 tablespoons and add more to taste. Personally, I found 3 tablespoons to be the sweet spot. You can also use date syrup for a no added sugar alternative.
- Use a hand mixer (or a stand mixer) to achieve the smooth consistency with ease. It will be very hard to do by hand.
This cream cheese frosting is SO versatile! Because it's made with wholesome ingredients, it doesn't have to be reserved for special occasions!
- Chia puddings
- Baked Oatmeal - like this apple oatmeal, peach oatmeal, or strawberry oatmeal
- Baked Quinoa
- Pancakes - like these chocolate pancakes, pumpkin pancakes or spinach pancakes
- Cookies - like these 3 ingredient cookies or sweet potato cookies
- Breads - like my banana date bread and pumpkin bread
- Birthday cake
- Or everyday cakes - like this banana walnut cake, eggless carrot cake, or banana blueberry cake
- Any favorite desserts
Whether you are making this frosting ahead of time or have leftovers, you can transfer to an airtight container and keep in the refrigerator for up to 3 days.
I don't recommend freezing as the texture will alter once thawed.
Frequently Asked Questions
Full-fat brick cream cheese will result in best flavor and texture. Do not get whipped or cream cheese spread that is sold in a tub or container. You will end up with a runny frosting.
The best way is to take it out of the refrigerator an hour prior. But if you forget, you can microwave. Be sure to remove the packaging, place on a plate, and heat for 15-20 seconds only, flipping halfway through.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Cream Cheese Frosting
- 8 ounce cream cheese, softened at room temperature
- ⅓ cup plain Greek yogurt (75g)
- 2-4 tablespoons Maple syrup, see note
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- Add softened cream cheese and the rest of the ingredients to a large mixing bowl and whip using a hand-held electric mixer or stand mixer at medium speed, scraping down the sides as you go.
- Continue whisking until the frosting turns smooth and fully combined.Spread using a knife, piping bag, or a plastic bag with a corner cut off.
- I've provided a range for the maple syrup amount so you can decide how sweet you want the frosting to be. Start with 2 tablespoons and add more to taste.
- Transfer to an airtight container and keep in the refrigerator for up to 3 days.