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Yogurt Cheesecake with Blueberries

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This Yogurt Cheesecake with Blueberries is rich and creamy, yet lightened up thanks to the yogurt! Serve with a delicious 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 traditional cheesecake, but still rich and creamy! 

Yogurt Cheesecake with Blueberries

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!

How to make a Yogurt Cheesecake with Blueberries

Scroll down to see the full, printable recipe. 

You will need: 

To make the Graham Cracker Crust:

  • favorite graham crackers
  • sugar
  • butter
  • Pinch of salt

For the Cheesecake:

  • plain 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
  • butter
  • 4 cups of fresh or frozen blueberries
  • 1 lemon

Start by making your graham cracker crust. 

Heat oven to 325 degrees.

In a food processor, pulse graham crackers to a fine flour.

In a large bowl, add graham cracker crumbs, butter, sugar and salt.

Add the mixture to a springform pan. Press the crust into the bottom of the pan and up the sides.

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

Put the crust into the freezer.

Yogurt Cheesecake with Blueberries

Now let’s make the yogurt cheesecake. 
 
In a food processor or blender, combine yogurt, cream cheese, eggs, flour, sugar, vanilla and lemon zest.

Combine until the mixture is creamy and mixed together.

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

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

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.

Cool on a wire cooling 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 blueberries.

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

Add in lemon juice and zest.

Cool and serve over slices of the cheesecake.

Yogurt Cheesecake with Blueberries

We ended up having way more blueberry compote than we thought, so it was perfect to add into the plain yogurt for a healthy snack.

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. 

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

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 with a delicious 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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Brenda Disimone

Wednesday 22nd of March 2017

jack cheese

Kim Buck

Wednesday 22nd of March 2017

I'm not a cheesecake fan, but I'd try it for the blueberries. I use to live in Chino, CA, where all the dairies use to be before they moved them up north. I give it to the farmers though. They are our there before God wakes up tending to the farm. God bless all farmerst.

Kim Buck

Wednesday 22nd of March 2017

I am a sharp cheddar cheese whore. I will eat just about anything with cheese on it. Yum!

Brenda Disimone

Wednesday 22nd of March 2017

This looks so good and easy to make !