Get ready to indulge in the creamy, dreamy goodness of Blueberry Yogurt Cheesecake!
This delightful dessert combines the tangy flavor of Greek yogurt with the sweetness of fresh blueberries, creating a light yet decadent treat that’s perfect for any occasion.
Whether you’re hosting a dinner party or just craving something sweet, this cheesecake is sure to impress.
If you’re looking for more easy and delicious dessert recipes, be sure to check out our collection of easy dessert recipes. We have a variety of mouthwatering treats that will satisfy your sweet tooth.

Can I use yogurt instead of cream cheese for cheesecake?
Using yogurt instead of cream cheese for cheesecake can give you a lighter and tangier result, but it won’t have the same rich and creamy texture as traditional cheesecake. To maintain some of the richness, consider using a blend of Greek yogurt and cream cheese. This way, you get the tanginess from the yogurt while still keeping some of that creamy cheesecake goodness.
Greek yogurt cheesecake tastes delightfully creamy with a tangy twist, offering a lighter and fresher alternative to traditional cheesecake. It’s the perfect blend of rich and refreshing flavors, making each bite a deliciously satisfying experience.
How to Make Cheesecake with Yogurt
Start by gathering your ingredients and baking supplies.
Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature. This ensures a smooth and creamy cheesecake without lumps.
Create the base of your cheesecake – a graham cracker crust. Press firmly into a springform pan using the back of spoon and bake.
For the cheesecake, blend cream cheese, Greek yogurt, sugar, flour, vanilla, lemon zest, and juice. Add eggs, mix gently, and pour over the crust.
Using the blender to mix the cheesecake mixture gives it an airy texture.
Bake until set, then cool and refrigerate.

Let the cheesecake cool gradually in the oven with the door slightly open before transferring it to the fridge. This prevents drastic temperature changes that can cause cracks.
Baking the cheesecake in a water bath helps to regulate the temperature and prevent cracks. Wrap the springform pan in aluminum foil to prevent water from seeping in.
For the best flavor and texture, refrigerate the cheesecake for at least 4 hours, preferably overnight.
For the blueberry compote, cook blueberries with orange juice, sugar, flour, butter, lemon zest, and juice until thickened. Serve the cheesecake topped with the compote.


Store the finished product in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
Scroll down to the bottom of the post for the full printable recipe!
Yes, just make sure to thaw them and drain any excess liquid before adding them to the compote or cheesecake batter.
Yes, you can make it a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before serving.











If you run into any issues while making your cheesecake, be sure to check out our baking troubleshooting guide for helpful tips and solutions!
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Blueberry Yogurt Cheesecake Recipe
Whip up this creamy Blueberry Yogurt Cheesecake for a light and tangy delight!
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 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
- 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.
- In the food processor, combine yogurt, cream cheese, eggs, flour, sugar, vanilla and 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.
- To make the blueberry sauce, mix together orange juice, sugar and flour in a medium saucepan.
- Boil, 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. Serve over slices of the cheesecake.
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[…] Reesa’s Yogurt Cheesecake with Blueberries […]
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 !