Indulge in the creamy goodness of blueberry yogurt cheesecake with this easy recipe. Perfect for dessert lovers and blueberry enthusiasts alike!

Get ready to tantalize your taste buds with the irresistible combination of creamy cheesecake and vibrant blueberries. 

This blueberry yogurt cheesecake recipe is a delightful twist on the classic dessert, offering a lighter, airy texture and a more refreshing flavor profile versus traditional cheesecake. 

Whether you’re hosting a special occasion or simply craving a sweet treat, this greek yogurt cheesecake is sure to impress with its creamy texture and burst of fruity goodness.

How to Make Blueberry Yogurt Cheesecake 

Ingredients

To make the Graham Cracker Crust:

• favorite graham crackers
• 1/4 cup sugar
• 1/2 cup melted butter
• tsp salt

For the Cheesecake:

• plain greek yogurt
• 2 blocks of cream cheese (at room temp.)
• 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

Directions:

Pre heat oven to 325°F. 

Grease a 9-inch springform pan and set aside.

Start by making the buttery graham cracker crust by pulsing graham crackers to cookie crumbs in a food processor.

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. 

Press the mixture into the bottom of the prepared pan to form the crust.

Use the bottom of a measuring cup to pack the crust down of the bottom and sides of the pan.

Put the crust into the freezer.

In another bowl, beat the cream cheese until smooth. Add the Greek yogurt, 1/2 cup of granulated sugar, eggs, vanilla extract and flour. Mix cream cheese mixture until well combined and creamy.

Take the crust out of the freezer and pour the cheesecake batter over the crust in the pan, spreading it evenly.

Place on a rimmed baking sheet in the center of the oven.

Bake cheesecake 45 minutes or until the cheesecake is set and slightly golden brown on top.

Shut off the oven and let the cheesecake sit on the oven rack for an additional 20-25 minutes as the oven cools down, this will help the top from cracking.

Cool your entire cake on a wire rack and then refrigerate until the cheesecake is completely cooled.

In a small saucepan, combine the blueberries, sugar and orange juice. 

Cook blueberry sauce over medium heat until the blueberries soften and release their juices, about 5 minutes. Mash the blueberries slightly with a fork.

Let cool. 

Top cheesecake with berry compote and whipped cream.  

Try These Recipes: 

• Desserts with Fresh Strawberries
• Delicious Cheesecake Recipes 
• Fresh Blueberry Recipes

Can I use frozen blueberries?

You can use frozen blueberries to make blueberry yogurt cheesecake by thawing them, draining excess liquid, and adjusting sweetness as needed. Incorporating these steps ensures that the cheesecake turns out just as delicious and flavorful as when using fresh blueberries.

Continue to Content

Yogurt Cheesecake with Blueberries Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 1 hour

Total Time: 2 hours 5 minutes

This Yogurt Cheesecake with Blueberries is rich and creamy, yet lightened up thanks to the yogurt! Serve your delicious cheesecake with a blueberry sauce and homemade whipped cream!

Print

Ingredients

• 12 sheets of your favorite graham crackers
• 1/4 cup sugar
• 1/2 cup melted unsalted butter
• Pinch of salt
• 1 and 3/4 cup of plain yogurt from Real California Dairy
• 16 oz of cream cheese (at room temp.)
• 3 eggs
• 1 cup sugar
• 1/4 cup all purpose flour
• 1 tsp vanilla extract
• Zest of 1 lemon
• 3/4 cup orange juice
• 1/3 cup sugar
• 3 tbsp flour
• 2 tbsp butter
• 4 cups of fresh or frozen blueberries
• 1 tsp lemon zest
• 1 tbsp lemon juice

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.

Notes

Make sure your cream cheese is at room temperature. 

You will want the cheesecake to cool completely. After it reaches room temperature, keep it in the refrigerator. 

This Yogurt Cheesecake will also be amazing with some fresh homemade whipped cream on top!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
• 
  Hamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730)
• 
  Ninja Professional Blender

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