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 68 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. Julie
      April 17, 2022 AT 11:31 am

      5 stars
      This was perfect on a gluten-free chocolate cake! It seems like most cream cheese frosting recipes call for crazy amounts of sugar, and this proves that it’s not necessary in order to enjoy a cake! I added some sliced strawberries on top of the frosting and it was delicious! Thank you!

      1. Brittany Mullins
        April 18, 2022 AT 7:20 am

        Yay! I bet the cake turned out gorgeous with the strawberries, Julie. Thank you so much for sharing, I really appreciate it 🙂

    2. Tehani
      March 18, 2022 AT 7:30 pm

      Hi I want to make this frosting but I have a question. How do we store the cupcakes once frosted. I will be taking them to a picnic so I’m just concerned with yogurt?

      Thanks Tehani

      1. Brittany Mullins
        March 20, 2022 AT 7:02 pm

        Hi, Tehani. I recommend storing the iced cupcakes in the fridge. Let them sit at room temperature for at least 15 minutes before you serve them.

    3. Julie
      February 27, 2022 AT 2:29 pm

      I can’t wait to try this! Do you think I can use honey instead of maple syrup?

      1. Brittany Mullins
        February 28, 2022 AT 8:58 am

        Hi, Julie! I haven’t tried it but I think that should work just fine! Let me know how it turns out for you if you do try it.

    4. helene
      February 20, 2022 AT 5:12 am

      5 stars
      excellent post thank you for sharing

    5. Vanessa A Medina
      November 16, 2021 AT 5:33 pm

      I Brittany, this recipe looks so delicious! Do you th8nk that I can use non dairy cream cheese and non dairy greek style yogurt?

      Thank you.

      1. Bonnie
        April 16, 2022 AT 8:07 pm

        I tried this using a non dairy cream cheese and coconut milk yogurt and it’s great!

        1. Brittany Mullins
          April 18, 2022 AT 7:17 am

          Yay! So glad to hear that, Bonnie! Thank you so much for sharing 🙂

      2. Brittany Mullins
        November 17, 2021 AT 8:16 pm

        I’m not sure if it would change the recipe or the thickness of the frosting, but I bet it would work. Let me know if you try it!

Parchment paper lined with protein balls.


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