Easy Cream Cheese Frosting For Your Family


Easy Cream Cheese Frosting For Your Family


Light, fluffy and rich Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Amazing on carrot cake, banana bread, and pancakes!

Can I be honest here? This cream cheese frosting tastes like straight up cheesecake.

I mean, I could eat it by the spoonful. Correction—I did eat it by the spoonful. Would you like some Carrot Cake Baked Oatmeal with that frosting?

Today’s frosting recipe is made with pure maple syrup rather than cups on cups of powdered sugar. We’re winning already!

I’m the kind of gal who likes tangy, creamy frosting rather than the overly sweet kind that makes your teeth hurt. I think the former complements baked goods like carrot cake or pancakes so much better.

I also like how this frosting turns out “whipped” and fluffy-like. Some cream cheese frostings are super thick, but I find that this recipe has just the right spreadable texture.

The yogurt helps thin it out while also contributing to that beloved tanginess.


Which Cream Cheese to Use

I recommend full fat brick cream cheese all the way, baby. It offers the best smooth texture and velvety mouthfeel. You want the block of cream cheese versus kinds that are already whipped or in tubs, as those have more water.

When it comes to the yogurt, it doesn’t have to be Greek, although that’s what I used since I prefer the thicker styles. The higher the fat content, the richer the cream cheese will be. I used Fage 2% Greek yogurt.

Why is Cream Cheese Frosting Runny?

It shouldn’t be! If you use a cream cheese spread or whipped cream cheese in a tub versus brick-style, there will be more moisture and you may end up with runny frosting.

Bricks have the lowest water content for nice and thick cream cheese frosting.

How to Soften Cream Cheese

Why use room temperature cream cheese, you ask? If you beat cream cheese when it’s still cold, the frosting will have small lumps and the consistency won’t be as smooth.

1. To soften slowly: Unwrap the cream cheese from the foil. Place it on a plate and let it sit at room temperature on the counter for an hour.

2. To soften quickly: Unwrap the cream cheese, discard the foil, and set it on a microwave-safe plate. Microwave for about 20 seconds. It should not feel hot. If it’s too warm, the frosting may be runny.

Tips for Sweetener Options

I find that this is the perfect balance of sweet and tangy, but you can easily make it sweeter or less sweet to suit your preferences by adding more or less sweetener.

sing sweetened versus plain yogurt will also make it sweeter.

Maple syrup: My favorite liquid sweetener of all time. I get the big jug at Costco. You can also find it locally! It brings fabulous flavor and just enough sweetness to this recipe.

Honey: You can definitely use honey here if you’d prefer. I find honey has a more distinct flavor versus just adding sweetness, though.

Agave nectar: This would work just fine here.

How to Serve Cream Cheese Frosting

1. On baked oatmeal: I first created this recipe with my Carrot Cake Baked Oatmeal in mind. Divine!

2. On pancakes: I know from experience that this frosting is quite magical atop a fluffy stack on Favorite Fluffy Whole Wheat Pancakes, these Orange Pancakes, or these Vegan Pancakes.

3. On muffins or banana bread: I love it paired with these Fluffy Pumpkin Muffins, Banana Blueberry Muffins, and Lemon Blueberry Muffins.

4. On cookies: I even smeared some on these Almond Flour Chocolate Chip Cookies. Yep, I went there.

Frosting on, sweet friends!


We love this lightened up cream cheese frosting recipe so much because it’s lower in both sugar and calorie than classic cream cheese frosting, but tastes JUST as good!

This recipe is made with all-natural sugar, part Greek yogurt, and is naturally gluten-free! Keep reading to learn how to make it.


All you need are 4 simple ingredients to make the most delicious frosting out there!

  • Cream cheese – feel free to use nonfat for full-fat. Both work!
  • Plain nonfat Greek yogurt – for this recipe, we used nonfat Greek yogurt, but if you’re a full-fat kind of person feel free to use that!
  • Maple syrup – maple syrup is our favorite all-natural sweetener, especially for this recipe because it’s warm and sweet!
  • Vanilla extract – every dessert recipe deserves a splash of vanilla.

flavor tip

Want flavored frosting? Try using a flavored cream cheese such as strawberry or raspberry. Or, you can also try adding a little jam to your frosting, too.

How to Make Healthy Cream Cheese Frosting

Our healthy cream cheese frosting recipe only takes 10 minutes to put together! Here’s how to do it:

  1. Add all of the ingredients into a large bowl.
  2. Then, use your hand mixer to whip all of the ingredients together until smooth.
  3. Use immediately on your favorite cakes and breads.

Want some quick tips on how to soften cream cheese? Check out this post from our sister site, The Cheese Knees.

Want to turn your frosting into a glaze?

Looking to turn your healthy cream cheese frosting into more of a drippy glaze? Simply add a little bit more maple syrup OR almond milk/milk in order to thin it out to reach your desired consistency.

What to Use Your Frosting On

From cupcakes, to muffins, to loaves, use this healthy cream cheese frosting on anything and everything! Here are some of our fav baked goods to try it on:

  • Healthy Pumpkin Cake (pictured in the first photo!)
  • Healthy Carrot Cake
  • Iced Oatmeal Cookies
  • Apple Cake
  • Cherry Cobbler Bars
  • Fruit Pizza

Flavor Variations

This is such a great base recipe for cream cheese frosting. Here are some ideas to really take it up a notch!

  • jam/preserve
  • mini chocolate chips
  • peanut butter/nut butter
  • orange zest


Store leftover Greek yogurt cream cheese frosting in an airtight container in the refrigerator for up to 3 days.

To use after refrigeration: bring frosting to room temperature. Then, add a little bit of milk and use your hand mixer to whip it until smooth.

Can you freeze cream cheese frosting?

We don’t recommend freezing cream cheese frosting because it is made from dairy. Often times when dairy thaws, it curdles and/or thaws with a weird texture.


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