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Greek Yogurt Cheesecake Recipe

Greek Yogurt Cheesecake Recipe

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!

Last week, we had some really lovely spring weather and it really got me in the mood for one of my favorite desserts: Cheesecake with Blueberries. I thought it would be a great to lighten up my cheesecake recipe by using yogurt.

The combination of yogurt and cream cheese is delicious and slightly lighter than a traditional recipe, but the result is still a creamy and rich cheesecake. No one will miss the real deal!

You would be surprised at difference in taste and texture that the yogurt adds to a cheesecake. Making your own graham cracker crust is so easy too! You’d be shocked to know that even the novice baker can do it! Many people shy away from a traditional cheesecake because of the amount of work that goes into making it. This recipe is easy peasy, with no cold water bath or fancy techniques.

This is one of my favorite recipes to make people go “hmmmm” because the tanginess of the yogurt gives the feeling of a secret ingredient. There is only one secret here: Fluffy cheesecakes are made by using your food processor.

How to make a Creamy Greek Yogurt Cheesecake with Blueberries

Scroll down to see the full, printable recipe, here is what you should pick up at the grocery store:

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
Yogurt Cheesecake with Blueberries

Start by Making Your Buttery Graham Cracker Crust

Pre heat oven temperature to 325 degrees.

In a food processor, pulse graham crackers to cookie crumbs.

In a medium bowl, mix graham cracker crumbs, butter, sugar and salt.

Spray a springform pan with cooking spray, spraying the bottom insert and the outer ring. Press the crust into the bottom of the prepared pan and up the sides of the pan.

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

Put the crust into the freezer.

Yogurt Cheesecake with Blueberries

Now let’s make the creamy cheesecake

In a food processor or blender, combine yogurt, cream cheese, eggs, flour, sugar, vanilla and lemon zest.

If you do not have a food processor, you can use large bowl and an electric mixer or a stand mixer with the whisk attachment on medium speed, be sure to scrape the sides of the bowl with a rubber spatula.

Combine until the cream cheese mixture has an airy texture and fully combined.

Take the crust out of the freezer and pour your cheesecake mixture into the crust, smoothing any bubbles with your spatula and making sure it is even.

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.

Yogurt Cheesecake with Blueberries

Finally, make your blueberry sauce.

To make the blueberry sauce, mix together orange juice, sugar and flour in a medium saucepan.

Boil and stir often.

When the mixture thickens, add fresh fruit.

Simmer on low for about 5 minutes, until most of the berries have burst.

Add in lemon juice and zest.

Cool and serve your finished product over slices of the cheesecake.

We always end up having way more berry compote than we expect. It’s delicious to serve a little bit over regular yogurt with granola.

Yogurt Cheesecake with Blueberries

Tips to making this Yogurt Cheesecake with Blueberries:

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 wrapped in plastic wrap.

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

Can I use Reduced Fat Cream Cheese?

For this great recipe you want a little bit of fat content so it sets right.

Can I use my favorite fruit?

Sure! It’s no big deal to switch up the toppings. You can even make a few toppings. Fresh strawberries, a peach compote, melted chocolate, caramel sauce and ice cream are so much fun to enjoy on top of this delicious cake.

More Cheesecake Recipes: 

Yogurt Cheesecake with Blueberries Recipe

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!

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!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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