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A slice of blueberry yogurt cheesecake topped with blueberry sauce sits on a blue plate, with a halved lemon and a bowl of blueberry sauce in the background.

Blueberry Yogurt Cheesecake Recipe

This Blueberry Yogurt Cheesecake combines rich cream cheese, tangy Greek yogurt, and fresh blueberries for a creamy baked cheesecake topped with an easy homemade blueberry sauce. It's an easy make-ahead dessert that's perfect for holidays, brunches, and summer gatherings.

Course desserts
Cuisine American
Keyword Blueberry yogurt cheesecake, Greek yogurt blueberry cheesecake
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes
Servings 8
Author Momma Lew

Ingredients

To make the Graham Cracker Crust:

  • favorite graham crackers
  • ¼ cup sugar
  • ½ cup melted butter
  • tsp salt

For the Cheesecake:

  • plain greek yogurt
  • 2 blocks of cream cheese at room temperature
  • 3 eggs
  • sugar
  • all purpose flour
  • vanilla extract
  • 1 lemon

For the Blueberry Compote:

  • orange juice
  • sugar
  • flour
  • 2 tablespoons butter
  • 4 cups of fresh or frozen blueberries
  • 1 lemon

Instructions

  1. Heat oven to 325 degrees.
  2. In a food processor, pulse graham crackers to a fine flour.
  3. In a large bowl, add graham cracker crumbs, butter, sugar and salt.
  4. Add the mixture to a springform pan. Press the crust into the bottom of the pan and up the sides.
  5. Use the bottom of a measuring cup to pack the crust down.
  6. Put the crust into the freezer.
  7. In the food processor, combine yogurt, cream cheese, eggs, flour, sugar, vanilla and zest.
  8. Combine until the mixture is creamy and mixed together.
  9. Take the crust out of the freezer and pour your batter into the crust, smoothing any bubbles and making sure it is even.
  10. Bake 45 minutes or until the cheesecake is set and slightly golden on top.
  11. Shut off the oven and let the cheesecake sit in the oven for an additional 20-25 minutes as the oven cools down, this will help the top from cracking.
  12. Cool on a wire cooling rack and then refrigerate until the cheesecake is completely cooled.
  13. To make the blueberry sauce, mix together orange juice, sugar and flour in a medium saucepan.
  14. Boil, stir often.
  15. When the mixture thickens, add blueberries.
  16. Simmer on low for about 5 minutes, until most of the berries have burst.
  17. Add in lemon juice and zest.
  18. Cool. Serve over slices of the cheesecake.

Recipe Notes

  • Let the cheesecake chill overnight for the best texture.
  • Run a knife around the edge before releasing the springform pan.
  • The blueberry topping can be made up to 3 days ahead.
  • Serve with whipped cream or extra fresh blueberries.