This healthy cream cheese frosting is made with 3 simple ingredients—no butter or powdered sugar required! It’s the perfect topping for desserts when you want a naturally sweetened option. 

healthy cream cheese frosting piped on top of a muffin on a white plate.healthy cream cheese frosting piped on top of a muffin on a white plate.

Ingredients You’ll Need

All you need is full-fat cream cheese, plain Greek yogurt, and honey for sweetness. You can add a splash of vanilla extract, if you like. The Greek yogurt you use should be full-fat and very thick. Runny yogurt may create a runny frosting.

The Greek yogurt gives this frosting a fluffy consistency and tart flavor that pairs nicely with many cake and cupcake recipes. (Think carrot cake or applesauce cake.) 

I’ve also tested this recipe with lemon juice if you don’t keep yogurt on hand. Add a teaspoon at a time until the recipe has a tart flavor you enjoy. 

Shop for a block or brick-style cream cheese when possible. I haven’t tested this recipe with the cream cheese in tubs, so I’m not 100% positive you’ll get the same results when using a different variety.

cream cheese, honey, and greek yogurt labeled on a white surface.cream cheese, honey, and greek yogurt labeled on a white surface.

How to Make Healthy Cream Cheese Frosting

Make sure you start with room temperature cream cheese. If it’s cold when you start making this, your frosting will be lumpy. Remove your block of cream cheese from the fridge at least 2 hours before starting for better results. 

Place the soft cream cheese, Greek yogurt, and honey in a large bowl. Use an electric hand mixer to mix the frosting at medium speed until it looks smooth and silky. 

cream cheese, honey, and yogurt whipped with an electric mixer in a glass bowl.cream cheese, honey, and yogurt whipped with an electric mixer in a glass bowl.

Detoxinista Tip

The texture of this frosting will not be the same as the type made with powdered sugar. Powdered sugar not only acts as a sweetener but also thickens frosting recipes. Expect this healthier version to be light and fluffy, almost like spreading a thick yogurt over your cake. 

Taste the frosting and make any adjustments as needed. For more sweetness, you can add an extra squeeze of honey or a splash of pure maple syrup. 

cream cheese frosting in a glass bowl stirred with a white spatula.cream cheese frosting in a glass bowl stirred with a white spatula.

Spread this frosting over your favorite cake, cupcakes, or cookies. It will not firm up the way powdered sugar frostings do, so it’s best served on desserts that will be enjoyed with a fork.

Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days. It will thicken slightly when chilled.

  • Note: I tested this as a frosting you can pipe onto cupcakes. It’s possible to use it this way when the frosting is cold from the fridge, but it will start to melt as it rests, so it’s not a sturdy option.
cupcake with cream cheese frosting eaten on a plate.cupcake with cream cheese frosting eaten on a plate.

Looking for more healthy frosting recipes? Try Vegan Ganache or my Healthy Chocolate Frosting, which is fruit-sweetened. 



  • 8 ounces full-fat cream cheese , softened
  • â…“ cup plain Greek yogurt
  • 4 to 5 tablespoons honey

  • Bring the cream cheese to room temperature before starting this recipe. Let it sit on the counter for 2 hours for the best texture. (Otherwise, it may turn out lumpy.)

  • In a large bowl, add the cream cheese, plain yogurt, and a ¼ cup of honey. Use an electric hand mixer on medium speed to mix the ingredients until smooth.

  • Taste the frosting and add additional honey, if needed. You can also add a splash of vanilla extract, if you’d like more flavor. This frosting will not be as thick as a recipe made with powdered sugar; the consistency will be more spreadable, like a thick pudding.

  • It’s ready to use right away. For a slightly thicker frosting, store it in an airtight container in the fridge overnight. (Note: While you can technically pipe this onto cupcakes, the texture isn’t ideal for that. The piping will not hold its shape for long. It’s best to think of this as a sweet and fluffy cream cheese spread.)

Nutrition information is for roughly 2 tablespoons of frosting, assuming you get 1 1/2 cups total from this recipe and use the minimum amount of honey. This information is automatically calculated and is just an estimate, not a guarantee.
Sweetener Note: You can use maple syrup or agave nectar, if you prefer. Maple syrup will make the frosting slightly more runny in texture.
Full-Fat Dairy Note: This recipe was tested with full-fat dairy to avoid added stabilizers and gums. Using a low-fat option may change the texture of your frosting.
Safety Tip: If you plan on using this recipe for a First Birthday smash cake, please use maple syrup or agave instead of honey as the sweetener. Children under the age of 1 should not be served honey. 
Need a thicker frosting? Make this the night before you plan on serving it. The frosting will thicken in the fridge and is almost thick enough to pipe on a cupcake.
Seeing lumps in your frosting? This can happen if you use low-fat cream cheese or cream cheese that is still chilled from the fridge. Make sure it’s room temperature for the best results. (You can chill the frosting after mixing.)

Calories: 45kcal | Carbohydrates: 7g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.05g | Cholesterol: 3mg | Sodium: 135mg | Potassium: 64mg | Fiber: 0.01g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 0.1mg

If you try this healthy cream cheese frosting, please leave a comment and star rating below letting me know how you like it. 

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