Light and fluffy Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Low sugar and great on carrot cake and pancakes! So easy to make, and no powdered sugar or butter needed.

Can I be honest here? This cream cheese frosting tastes like straight up cheesecake.
I mean, I could eat it by the spoonful. Correction---just like my Healthy Chocolate Cream Cheese Frosting, I did eat it by the spoonful. Would you like some Carrot Cake Baked Oatmeal with that frosting?
Today's lower sugar cream cheese frosting recipe is made with pure maple syrup rather than cups on cups of powdered sugar. 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 so much better.
Which cream cheese to use
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.
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.
- 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.
- 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. Using 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
- On baked oatmeal: I first created this recipe with my Carrot Cake Baked Oatmeal in mind. Divine!
- 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.
- On muffins or banana bread: I love it paired with these Fluffy Pumpkin Muffins, Banana Blueberry Muffins, and Lemon Blueberry Muffins.
- On cookies: I even smeared some on these Almond Flour Chocolate Chip Cookies. Yep, I went there.
Frosting on, sweet friends!
PrintHealthy Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
Light, fluffy and rich Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Low sugar and amazing on carrot cake, banana bread, and pancakes!
Ingredients
- 8oz block of full fat cream cheese, softened to room temperature
- ¼ cup plain or vanilla Greek yogurt (I used 2%)
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Place all ingredients in a large mixing bowl. Use a hand mixer or stand mixer and beat on medium speed for a few minutes, or until it’s smooth and fluffy, scraping down the edges as needed.
- Enjoy on carrot cake baked oatmeal, lemon blueberry muffins, banana bread, and pumpkin muffins. Store in an air-tight container in the refrigerator.
Notes
- This recipe yields about 2 cups of frosting, or enough for a dozen cupcakes or muffins.
- To make more of an icing that you can drizzle, simply thin a portion in a separate bowl with milk and mix until smooth.
Keywords: healthy cream cheese frosting
Ashley says
Delicious!
★★★★★
Alexis Joseph says
Awesome, thanks Ashley!
Michelle says
Hi, is this recipe dog friendly? or pet friendly? 🙂
Thanks
Alexis Joseph says
Hi there, I don't have pets so I'd refer to Google on if the ingredients are safe!
denise says
I have been making cream cheese frosting for over 30 years..throwing out my old recipe..this is a stunner!
★★★★★
Alexis Joseph says
Heck yes! Thanks so much, Denise!
Ashley Boudreau says
This is absolutely healthier than your traditional cream cheese frosting. For starters, you're using a whole food to sweeten it rather than refined sugar. Do your research.
★★★★★
Laura says
Hey!
Do you think I could use coconut yogurt instead of Greek?
Thanks 🙂
Alexis Joseph says
Hi! Hmmm I have never tried it with coconut yogurt, as long as it's thick like Greek yogurt it should be ok? If it's too thin, the frosting may be runny. Let me know if you try it!
Anne Goforth says
Hi! I am planning on making cupcakes for my son’s birthday and was wondering if this frosting recipe will work well for cupcakes and be stable? Thanks so much.
★★★★★
Alexis Joseph says
Hi! You can definitely use this to frost the cupcakes. You could always add some powdered sugar if you want to make it sweeter for the kids (this would make it more stable, too). The frosting can be kept at room temperature for 2 hours, but you'll want to refrigerate anything frosted after that.
Beth Harrelson says
I made this healthier icing and LOVED it! I used almond milk cream cheese and organic Sapjack maple syrup, and it was delicious! Thanks so much for this recipe, I rate it a 5 out of 5.
★★★★★
Alexis Joseph says
Ohhh yes! I'm so glad you loved the frosting, Beth, and thanks a ton for leaving a comment and star rating!
Steph says
So so yummy and easy, thank you!
★★★★★
Caitlin says
Hi there, would honey be ok instead of the maple syrup?
Alexis Joseph says
I think the frosting would have that honey flavor versus with maple syrup it just has the sweetness. But you're welcome to try!
lucia says
Hi, would this frosting hold if i wanna ice a whole cake? It's for my baby's first birthday and i'm looking for no sugar alternatives!
Alexis Joseph says
Hi, yes it should--it's thick! You just may need to double it if it's larger (and keep it refrigerated).
Mel says
Excited to make this. Would this be ok to making pretty swirl tops piping for cupcakes?
Alexis Joseph says
I think so!
Nicole says
Hi! Can this frosting be frozen?
Alexis Joseph says
Yep! You can freeze it in an air tight container or freezer bag for up to 3 months.
Maria Weaver says
Hi! Have you tried using the reduced fat cheese cheese block for the frosting? Does it change the taste or consistency?
-Maria
Alexis Joseph says
I do not recommend it here!
Karen says
Where does all the sodium come from?
Alexis Joseph says
49mg sodium is super low but 1 tbsp cream cheese has 43mg. Yogurt also has a small amount of naturally occurring sodium.
Viktoriya says
Plain Greek yogurt and teensy bit less maple syrup made a perfect frosting! Thank you!
★★★★★
Kristin Gaenssle says
Would this work on a layer cake? I find standard cream cheese frosting, which I love, to be way too much fatty mouth-feel. I've recently gotten into baking layer cakes.
Alexis Joseph says
Yes it would! It's a nice thick frosting. You'd just need to refrigerate the cake once frosted (can be room temp for 2 hours).