Healthy Cream Cheese Frosting



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.37 from 138 votes

Cream Cheese Frosting

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.
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 (about 5 minutes), scraping down the sides as needed. If your frosting is turning out runny, just keep whipping it and it should turn out thick and fluffy. 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: cream cheese frosting
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    LOVE this recipe!!! So delicious and love the simple, clean ingredients. Does the frosting harden at all with drying?

    1. Hi Megan! I am so glad you are loving this recipe and it is a hit for you. No, I haven’t had any issues with the frosting hardening, did this happen for you? Thank you for sharing your review + star rating, I really appreciate it!

  2. 3 stars
    Followed the directions but it still turned out lumpy. Major bummer because it does taste good, but won’t work for what I’m going for now. Glad I made it the night before my event so I have time for a backup plan.

    1. Hi Emily – So sorry to hear your frosting was a bit lumpy. Did you change anything about the recipe? Was your cream cheese fully softened to room temp?

See More Comments