Healthy Cream Cheese Frosting


Healthy cream cheese frosting that’s made with Greek yogurt and naturally sweetened with maple syrup. No butter or powdered sugar needed! It’s creamy, fluffy and delicious served on carrot cake, cinnamon rolls or your favorite flavor of cupcakes or cake.

The third and final frosting recipe for you this week! I honestly don’t make cream cheese frosting that much but that’s probably because I didn’t realize how easy it was! I love the flavor and find it to be so versatile.

An overhead photo of a bowl of freshly made cream cheese frosting.

Why You’ll Love This Recipe

  • Everyone needs a classic cream cheese frosting recipe in their back pocket!
  • It’s a healthier version of the traditional recipe – no powdered sugar or butter needed!
  • This recipe is made with just four simple ingredients.
  • It’s light and creamy and perfect for topping a variety of cupcakes, cakes and even cookies.

Upgraded Cream Cheese Frosting

Traditional cream cheese frosting is typically made with a full stick of butter and 2-4 cups of powdered sugar, but in true EBF fashion I decided to make an upgraded version. I swapped the powdered sugar with maple syrup and added Greek yogurt for a little boost of protein! Trust me, this version is just as delicious, if not better than the traditional recipe and it’s made with better-for-you-ingredients.

Ingredients measured out to make healthy cream cheese frosting: maple syrup, cream cheese, greek yogurt and vanilla.

Here’s What You Need

  • cream cheese – make sure you’re using a block and not spread of full fat cream cheese that has been softened to room temperature.
  • Greek yogurt – again, I recommend using full fat yogurt. I used plain yogurt but you could try different flavors if you’d like! Greek yogurt is thick and creamy and the perfect yogurt option for this recipe. I don’t recommend using a different type of yogurt, as it might thin the frosting out too much.
  • maple syrup – classic cream cheese frosting typically calls for powdered sugar, but I’m using maple syrup to sweeten this frosting. I love the flavor it adds but if you’d like to swap for a different liquid natural sweetener, I’m sure that would work as well.
  • vanilla extract – a flavor enhancer that brings all of the flavors together in this frosting.
Side by side images of the ingredients to make cream cheese frosting in a bowl (greek yogurt, maple syrup, vanilla, cream cheese) before and after being whipped with beaters.

How to Make Cream Cheese Frosting

Before you start making your frosting, make sure your cream cheese has been softened to room temperature. It will take about an hour for your cream cheese to soften fully to room temp on the counter. Alternatively, you can soften your cream cheese in the microwave on a plate for about 20-30 seconds. Just make sure to unwrap the cream cheese from the foil before placing in the microwave and don’t heat too long otherwise your cream cheese could turn out runny!

Add all of the ingredients to a large mixing bowl and use a hand mixer to whip the ingredients together on medium speed until smooth and fluffy. Scrape down the sides as needed to make sure everything is fully combined. You can also use a stand mixer for this if you have one!

Make sure the cream cheese is at room temperature otherwise the frosting will turn out lumpy and not as smooth after beating it. 
A close up photo of a cake sitting on a cake stand. The cake is iced in white frosting and topped with rainbow sprinkles.

Tips For Frosting

You can frost this in a variety of different ways! I usually just use a knife or spatula to spread the frosting on cake or cupcakes but you could also pipe it! Scoop the frosting into a piping bag or a plastic baggie. Cut the corner of the baggie and pipe out the frosting on your treats.

How to Use Cream Cheese Frosting

This recipe makes enough to frost 18 cupcakes or an 8-9 inch cake. Here are some recipes that would be delicious with this cream cheese frosting:

An overhead shot of a bowl of cream cheese frosting. A heaping spoonful is being held overtop of the bowl.

How to Store Leftovers

If you don’t use all of this frosting right away, you can store it in an airtight container in the fridge for up to 3 days. When you’re ready to use, bring it to room temperature and then re-whip with a handheld mixer or stand mixer before using.

More Frosting Recipes

Be sure to check out all of the dessert recipes here on EBF!

Cream Cheese Frosting

4 from 84 votes
A healthy cream cheese frosting that's made with Greek yogurt and maple syrup. No butter or powdered sugar needed! It's creamy, fluffy and delicious served on carrot cake, cinnamon rolls or your favorite flavor of cupcakes or cake.
An overhead shot of a bowl of cream cheese frosting. A heaping spoonful is being held overtop of the bowl.
Prep Time 5 minutes
Total Time 5 minutes
Servings 12


  • 8 oz cream cheese (full fat), softened to room temperature
  • ½ cup Greek yogurt, I used plain full fat
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract


  • Add all ingredients to a large mixing bowl.
    A glass mixing bowl with ingredients for cream cheese frosting: cream cheese, greek yogurt, vanilla extract and maple syrup.
  • Using a hand mixer on medium speed whip all the ingredients together until smooth and fluffy, scraping down the sides as needed. Alternatively, you can use a stand mixer.
    A glass mixing bowl with ingredients for cream cheese frosting that have been whipped together. Two mixers from a handheld mixer are resting inside the bowl.
  • Use frosting on desired recipe and enjoy. This recipe will yield enough to frost 18 cupcakes or a 8-9 inch cake.


  • Maple syrup: Feel free to use your favorite liquid sweetener.
  • Make sure the cream cheese is at room temp, otherwise it’ll turn lumpy and not as smooth after beating it.


Serving: 2Tablespoons Calories: 63kcal Carbohydrates: 5g Protein: 1g Fat: 4g Cholesterol: 1mg Sodium: 2mg Potassium: 14mg Sugar: 4g
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting


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Recipe Rating

    1. Lucia
      November 6, 2022 AT 1:52 pm

      5 stars
      I just made this and it is absolutely delicious with perfect consistency! Thank you so much for this wonderful recipe. I did use full fat cream cheese and for the yogurt i used Fage. Both my husband and my 3yo LOVED it!

      1. Brittany Mullins
        November 7, 2022 AT 12:56 pm

        Woo! I am so excited to hear that this recipe is a hit, Lucia. Thank you so much for sharing your review + star rating, I really appreciate it!

    2. Stacy Feldmann
      July 16, 2022 AT 4:27 pm

      5 stars
      We tried this frosting for the healthy birthday cake. It was amazing! We made some changes though. I used vanilla paste, about another big tablespoon of maple syrup. And I halved the cream cheese quantity between full fat philadelphia and marscapone. Divine!! Thanks!

      1. Brittany Mullins
        July 18, 2022 AT 10:35 am

        Ah, I am so happy that you enjoyed this recipe, Stacy. Your substitutions sounds amazing! Thank you for coming back and leaving your review + star rating, I really appreciate it.

    3. DJ
      June 30, 2022 AT 11:25 pm

      3 stars
      Yup the name says it all. It’s for the birds. No wonder they are so skinny. Had to add Agave and some organic raspberry jam to make it palatable. Fingers crossed my family will like it!

      1. Brittany Mullins
        July 1, 2022 AT 12:27 pm

        Oh no! Did you change anything about the recipe?

    4. Tara
      June 18, 2022 AT 12:24 pm

      1 star
      This recipe was really disappointing. I used a block of full fat cream cheese and full fat greek yogurt. I followed the receipt instructions exactly and the icing came out very runny; I could not use it to ice the cake in any way. I would recommend others look seek out a different recipe or at least test it out first so you’re not stuck like I was. Really frustrating!

      1. Brittany Mullins
        June 20, 2022 AT 11:37 am

        Hi Tara! I’m so sorry the recipe didn’t turn out for you. Can you share what brands of cream cheese and yogurt you’ve used? We have tested this recipe multiple times with good results so I’m unsure why it would have turned out so thin.

        1. Tara
          June 21, 2022 AT 10:35 pm

          Sure, I used President’s Choice full fat greek yogurt and No Name full fat pasteurized cream cheese (block, not spread).

    5. Val
      June 14, 2022 AT 11:19 am

      So excited to try out your cream cheese frosting for my girl’s birthday next month
      May I use mascapone cheese instead?

      1. Brittany Mullins
        June 15, 2022 AT 11:00 am

        Hey Val! I haven’t tried it before so I’m not sure how mascarpone would work. That said, it does seem like mascarpone is a good substitute for cream cheese so I bet it would work, but the flavor will be different. Let me know if you try it and how the frosting turns out!

Parchment paper lined with protein balls.


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