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Yogurt Cheesecake


Servings Per Recipe: 18
Amount Per Serving
Calories: 213.5
Total Fat: 3.1 g
Cholesterol: 51.4 mg
Sodium: 160.4 mg
Total Carbs: 38.6 g
Dietary Fiber: 1.4 g
Protein: 9.6 g

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Rate this recipe 4.6/5 (30 Votes)
Yogurt Cheesecake 1 Picture


  • Crust:
  • 3 quarts plus 1 cup plain 0% fat Greek yogurt (strain with a coffee filter overnight) THE YOGURT MUST BE GELATIN FREE. It will be called yogurt cheese after this point.
  • 1 cup graham cracker crumbs
  • 2 Tbsp butter
  • Filling:
  • 4 large eggs
  • 1 cup sugar
  • 3 cups yogurt cheese
  • 1 Tbsp vanilla
  • Topping:
  • 2 cups yogurt cheese
  • 1/4 cup sugar
  • Berries:
  • 4 cups berries
  • 1/4 cup sugar


Adapted from


Step 1


Drained yogurt can get as thick as cream cheese. And if you use non-fat yogurt, this cream cheese equivalent has no fat. It takes at least 24 hours for yogurt to drain enough to use in baking, but the cheese is thicker and creamier if drained longer. The volume of cheese you get varies, as some brands of yogurt drain more than others. YOGURT MUST BE GELATIN FREE.


Combine crumbs and melted butter. Pat evenly over bottom of a 9 inch cake pan

Bake in a 350 degree oven until crust is slightly browner, 10 minutes.

Meanwhile, in a large bowl, beat eggs, 1 cup sugar, 3 cups yogurt cheese, and vanilla until well mixed. Scrape mixture into hot or cool crust.

Bake in a 350 degree oven just until center jiggles only slightly when cake is gently shaken, 40-45 minutes.

Meanwhile, beat remaining cheese with remaining sugar until smooth. Spoon onto cake and gently spread to cover top.

Refrigerate cake, uncovered until cool, at least 2 hours.

Serve, with berry mixture.

Makes 18 servings.

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