17 Delicious Yogurt Cheese Cake Recipes Easy

Kickstart your dessert game with these 17 delicious yogurt cheesecake recipes that promise ease and indulgence in every bite! Perfect for home cooks across North America, whether you’re craving a quick treat or planning a special occasion. From creamy classics to innovative twists, there’s a recipe here to satisfy every sweet tooth. Dive in and discover your next favorite cheesecake today!

Classic Yogurt Cheesecake

Oh, you’re going to love this Classic Yogurt Cheesecake. It’s creamy, tangy, and just the right amount of sweet—perfect for when you’re craving something indulgent but not too heavy.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Greek yogurt – 2 cups
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Eggs – 3
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F. This ensures a consistent temperature for baking.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Tip: Use a fork to blend them evenly.
3. Press the mixture into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press it down firmly for an even crust.
4. Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together.
5. Beat cream cheese and sugar in a large bowl until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
6. Add Greek yogurt and vanilla extract to the cream cheese mixture, beating until combined.
7. Add eggs one at a time, beating just until blended after each addition. Overbeating can incorporate too much air.
8. Pour the filling over the crust, smoothing the top with a spatula.
9. Bake for 45-50 minutes or until the center is almost set but still slightly wobbly.
10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents cracking.
11. Refrigerate for at least 4 hours before serving. Overnight is best for flavor development.

Kind of magical how this cheesecake turns out—silky smooth with a hint of tang from the yogurt. Serve it with fresh berries or a drizzle of honey for an extra special touch.

No-Bake Yogurt Cheesecake

Let’s face it, sometimes you just want a delicious dessert without turning on the oven. That’s where this no-bake yogurt cheesecake comes in—it’s creamy, tangy, and totally fuss-free.

Ingredients

• Graham crackers – 1 ½ cups, crushed
• Butter – ½ cup, melted
• Greek yogurt – 2 cups
• Cream cheese – 8 oz, softened
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Lemon juice – 1 tbsp

Instructions

1. Mix the crushed graham crackers and melted butter in a bowl until well combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Tip: Use the bottom of a glass to press it down evenly.
3. In a large bowl, beat the cream cheese until smooth, about 2 minutes.
4. Add the Greek yogurt, sugar, vanilla extract, and lemon juice to the cream cheese. Beat until the mixture is smooth and well combined, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is mixed evenly.
5. Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
6. Refrigerate the cheesecake for at least 4 hours, or until set. Tip: For best results, let it chill overnight.

Cool and creamy, this cheesecake is a dream with fresh berries on top or a drizzle of honey. The tangy yogurt pairs perfectly with the sweet, buttery crust—no oven required!

Greek Yogurt Cheesecake

Believe it or not, you can whip up a creamy, dreamy cheesecake with Greek yogurt that’s both light and indulgent. It’s the perfect dessert for when you’re craving something sweet but not too heavy.

Ingredients

• Greek yogurt – 2 cups
• Cream cheese – 8 oz
• Sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Graham cracker crust – 1

Instructions

1. Preheat your oven to 325°F.
2. In a large bowl, beat the cream cheese until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
3. Add the Greek yogurt, sugar, and vanilla extract to the bowl. Mix until well combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: Don’t overmix after adding the eggs to keep the texture light.
5. Pour the mixture into the graham cracker crust. Tip: Tap the pan gently on the counter to remove any air bubbles.
6. Bake for 40 minutes, or until the edges are set but the center still jiggles slightly.
7. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
8. Refrigerate for at least 4 hours before serving.

Cool and creamy, this Greek yogurt cheesecake has a tangy twist that balances the sweetness beautifully. Serve it with a drizzle of honey or fresh berries for an extra special touch.

Lemon Yogurt Cheesecake

Kick off your summer with this Lemon Yogurt Cheesecake, a creamy dream that’s as refreshing as a breeze. You’ll love how the tangy lemon and smooth yogurt come together in this no-fuss dessert.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Plain yogurt – 1 cup
• Lemon juice – ¼ cup
• Eggs – 2
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F. This ensures a gentle bake for a crack-free top.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Beat cream cheese and sugar until smooth. This is key for a lump-free filling.
4. Add yogurt, lemon juice, eggs, and vanilla extract to the cream cheese mixture. Beat until just combined. Overmixing can introduce too much air.
5. Pour the filling over the crust. Smooth the top with a spatula.
6. Bake for 45 minutes, or until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracks, but isn’t necessary if you don’t overbake.
7. Turn off the oven and leave the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking.
8. Refrigerate for at least 4 hours before serving. Patience rewards you with the perfect slice.

Delightfully creamy with a bright lemon zing, this cheesecake is a crowd-pleaser. Serve it with fresh berries or a drizzle of honey for an extra touch of sweetness.

Strawberry Yogurt Cheesecake

Ready to dive into a dessert that’s as refreshing as it is indulgent? This Strawberry Yogurt Cheesecake combines the tangy creaminess of yogurt with the sweet burst of strawberries, all atop a crunchy graham cracker crust. It’s the perfect treat for those warm summer evenings when you’re craving something light yet satisfying.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 8 oz, softened
• Greek yogurt – 1 cup
• Sugar – ½ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Strawberries – 1 cup, sliced

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix graham cracker crumbs and melted butter in a bowl until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes, then let it cool. Tip: Chilling the crust in the fridge for 10 minutes can help it set faster.
5. Beat cream cheese, Greek yogurt, and sugar together until smooth.
6. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
7. Pour the filling over the cooled crust.
8. Bake for 40 minutes, or until the center is almost set but still slightly wobbly. Tip: To prevent cracks, avoid overmixing the batter and don’t open the oven door during baking.
9. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours. Tip: For easier slicing, run a knife under hot water before cutting.
10. Top with sliced strawberries before serving.

Out of the fridge, this cheesecake is creamy with a slight tang from the yogurt, balanced by the sweetness of fresh strawberries. Serve it with a drizzle of honey or a sprinkle of crushed graham crackers for an extra touch of sweetness and crunch.

Blueberry Yogurt Cheesecake

Alright, you’re in for a treat with this Blueberry Yogurt Cheesecake. It’s creamy, tangy, and just the right amount of sweet, perfect for those summer gatherings or when you’re craving something light yet indulgent.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Greek yogurt – 1 cup
• Sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 350°F. This ensures a consistent temperature for baking.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Tip: Use the bottom of a glass to press the crumbs evenly.
3. Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together better.
4. Beat cream cheese, Greek yogurt, and sugar in a large bowl until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. Pour the filling over the cooled crust. Sprinkle blueberries evenly on top. Tip: Toss the blueberries in a little flour to prevent them from sinking to the bottom.
7. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. This prevents cracking.
9. Refrigerate for at least 4 hours, preferably overnight, before serving.

This cheesecake comes out incredibly smooth with a delightful contrast from the juicy blueberries. Try serving it with a drizzle of honey or a sprinkle of lemon zest for an extra flavor boost.

Chocolate Yogurt Cheesecake

Guess what? You’re about to make the creamiest, dreamiest chocolate yogurt cheesecake that’ll have everyone asking for seconds. It’s surprisingly simple, with a rich flavor that balances sweet and tangy perfectly.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Greek yogurt – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Cocoa powder – ¼ cup

Instructions

1. Preheat your oven to 325°F. This ensures a gentle bake for a crack-free top.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crumbs evenly.
3. Beat cream cheese and sugar until smooth. Add Greek yogurt, eggs, vanilla, and cocoa powder, mixing well after each addition. Tip: Scrape the bowl sides to ensure everything is fully incorporated.
4. Pour the filling over the crust. Smooth the top with a spatula.
5. Bake for 45-50 minutes until the edges are set but the center slightly jiggles. Tip: Avoid overbaking to keep it creamy.
6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent sinking.
7. Chill in the fridge for at least 4 hours before serving.

After chilling, this cheesecake sets into a velvety texture with a deep chocolate flavor. Try topping it with fresh berries or a drizzle of caramel for an extra special touch.

Vanilla Yogurt Cheesecake

Perfect for those lazy Sunday brunches or when you’re craving something sweet but not too heavy, this Vanilla Yogurt Cheesecake is a breeze to whip up. You’ll love how the tangy yogurt balances the rich creaminess of the cheesecake, making it a hit for any occasion.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Vanilla yogurt – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F (163°C). This ensures a perfectly even bake for your cheesecake.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to create the crust.
3. In a large bowl, beat the softened cream cheese and sugar together until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
4. Add vanilla yogurt, eggs, and vanilla extract to the cream cheese mixture. Beat until just combined. Overmixing can incorporate too much air, leading to cracks.
5. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
6. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly. This is the key to a creamy texture.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking.
8. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

The cheesecake sets into a luxuriously creamy texture with a subtle tang from the yogurt. Serve it with a drizzle of honey or fresh berries for an extra touch of sweetness.

Raspberry Yogurt Cheesecake

Fancy a dessert that’s both creamy and tangy? This raspberry yogurt cheesecake is your go-to for a refreshing treat. It’s simple, no-bake, and perfect for those warm summer days.

Ingredients

• Graham crackers – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 8 oz, softened
• Greek yogurt – 1 cup
• Powdered sugar – ½ cup
• Raspberries – 1 cup
• Lemon juice – 1 tbsp

Instructions

1. Crush the graham crackers into fine crumbs using a food processor or a rolling pin.
2. Mix the graham cracker crumbs with melted butter until well combined. Tip: The mixture should hold together when pressed.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the fridge for 30 minutes.
4. Beat the softened cream cheese until smooth in a large bowl. Tip: Ensure no lumps remain for a silky texture.
5. Add Greek yogurt and powdered sugar to the cream cheese, beating until fully incorporated.
6. Puree the raspberries with lemon juice, then strain to remove seeds for a smooth sauce.
7. Fold the raspberry puree into the cream cheese mixture until evenly colored. Tip: Don’t overmix to maintain a marbled effect.
8. Pour the filling over the chilled crust, smoothing the top with a spatula.
9. Freeze the cheesecake for at least 4 hours, or until set.

Absolutely delightful, this cheesecake boasts a creamy texture with a vibrant raspberry swirl. Serve it chilled with fresh raspberries on top for an extra pop of color and flavor.

Matcha Yogurt Cheesecake

Got a sweet tooth but want something a bit different? This matcha yogurt cheesecake is your answer. It’s creamy, slightly tangy, and has that unique matcha kick.

Ingredients

• Graham cracker crumbs – 1.5 cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Greek yogurt – 1 cup
• Eggs – 2
• Matcha powder – 2 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F. This ensures a gentle bake for a creamy texture.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool. This step prevents a soggy bottom.
4. Beat cream cheese and sugar together in a large bowl until smooth. Tip: Scrape the sides of the bowl to ensure everything is evenly mixed.
5. Add Greek yogurt, eggs, matcha powder, and vanilla extract to the cream cheese mixture. Beat until just combined. Overmixing can introduce too much air, leading to cracks.
6. Pour the filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly. This is key for that perfect cheesecake texture.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking.
9. Refrigerate for at least 4 hours, preferably overnight, before serving.

Delightfully creamy with a subtle earthiness from the matcha, this cheesecake is a showstopper. Try serving it with a dusting of extra matcha powder or fresh berries for a pop of color.

Pumpkin Yogurt Cheesecake

Ever find yourself craving something sweet but not too heavy? This pumpkin yogurt cheesecake is your answer. It’s creamy, tangy, and just the right amount of sweet, perfect for any season.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 8 oz, softened
• Greek yogurt – 1 cup
• Pumpkin puree – 1 cup
• Sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Pumpkin pie spice – 1 tsp

Instructions

1. Preheat your oven to 350°F. This ensures even baking.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Beat cream cheese until smooth in a large bowl. Add Greek yogurt, pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until well combined. Tip: Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
4. Pour the filling over the crust. Smooth the top with a spatula.
5. Bake for 45 minutes, or until the center is just set. Tip: The cheesecake is done when the edges are set but the center slightly jiggles.
6. Turn off the oven and let the cheesecake cool inside for 1 hour. This prevents cracking.
7. Refrigerate for at least 4 hours, preferably overnight, before serving.

Best enjoyed cold, this cheesecake boasts a smooth texture with a hint of spice. Serve with a dollop of whipped cream or a drizzle of caramel for an extra treat.

Caramel Yogurt Cheesecake

Alright, let’s dive into making this dreamy Caramel Yogurt Cheesecake. It’s the perfect blend of creamy and sweet, with a tangy twist that’ll have you coming back for seconds.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Greek yogurt – 1 cup
• Sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Caramel sauce – ½ cup

Instructions

1. Preheat your oven to 325°F. This ensures a gentle bake for a crack-free top.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed glass to press the crust evenly.
3. Beat cream cheese until smooth in a large bowl. Add sugar, Greek yogurt, and vanilla extract, mixing well after each addition.
4. Add eggs one at a time, beating just until blended. Overmixing can incorporate too much air, leading to cracks.
5. Pour half the batter over the crust. Drizzle with ¼ cup caramel sauce. Swirl gently with a knife. Repeat with remaining batter and caramel.
6. Bake for 45-50 minutes or until the center is almost set but still slightly wobbly. Tip: Run a knife around the rim of the pan to prevent sticking as it cools.
7. Cool in the pan on a wire rack for 10 minutes, then refrigerate for at least 4 hours before serving.

Mmm, this cheesecake is luxuriously creamy with pockets of gooey caramel. Try serving it with a drizzle of extra caramel and a dollop of whipped cream for an extra indulgent treat.

Banana Yogurt Cheesecake

Craving something sweet but want to keep it light? This banana yogurt cheesecake is your answer. It’s creamy, dreamy, and just the right amount of sweet without feeling too heavy.

Ingredients

• Graham cracker crumbs – 1.5 cups
• Butter – 5 tbsp, melted
• Cream cheese – 8 oz, softened
• Plain yogurt – 1 cup
• Sugar – 1/2 cup
• Bananas – 2, mashed
• Eggs – 2
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F. This ensures it’s hot enough to bake the cheesecake evenly.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Tip: Press the mixture firmly into the bottom of your pan to prevent crumbling later.
3. Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon to smooth it out.
4. In a large bowl, beat the cream cheese until smooth. Add yogurt, sugar, mashed bananas, eggs, and vanilla extract. Beat until everything is well combined and the mixture is smooth. Tip: Make sure all ingredients are at room temperature to avoid lumps.
5. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
6. Bake for 40 minutes, or until the edges are set but the center is slightly wobbly. Tip: Avoid opening the oven door too often to prevent cracks.
7. Turn off the oven and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking.
8. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Out of the fridge, this cheesecake is wonderfully creamy with a subtle banana flavor that’s not overpowering. Serve it with a drizzle of caramel or fresh banana slices on top for an extra special touch.

Mango Yogurt Cheesecake

Did you know that combining mango and yogurt can lead to the creamiest cheesecake you’ve ever tasted? This no-bake delight is perfect for those hot summer days when you crave something sweet but refreshing.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 8 oz, softened
• Greek yogurt – 1 cup
• Mango puree – 1 cup
• Sugar – ½ cup
• Gelatin – 1 tbsp
• Water – ¼ cup

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until well combined. Tip: Use a fork to ensure the mixture is evenly moistened.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 10 minutes to set.
3. Beat cream cheese and sugar in a large bowl until smooth. Tip: Soften the cream cheese at room temperature for easier mixing.
4. Add Greek yogurt and mango puree to the cream cheese mixture, beating until fully incorporated.
5. Sprinkle gelatin over water in a small bowl, let it bloom for 5 minutes, then microwave for 30 seconds until dissolved. Tip: Stir the gelatin mixture well to avoid any lumps.
6. Gently fold the dissolved gelatin into the mango mixture until smooth.
7. Pour the filling over the chilled crust, smoothing the top with a spatula.
8. Refrigerate the cheesecake for at least 4 hours, or until set. Tip: For best results, let it chill overnight.

Fresh out of the fridge, this cheesecake is luxuriously creamy with a tangy mango twist. Serve it chilled with a drizzle of mango puree or fresh mango slices for an extra tropical touch.

Peanut Butter Yogurt Cheesecake

So you’re craving something creamy, dreamy, and a little bit nutty? This peanut butter yogurt cheesecake is your answer. It’s the perfect blend of rich and refreshing, with a smooth texture that’ll have you coming back for seconds.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Greek yogurt – 1 cup
• Peanut butter – 1 cup
• Sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F. This ensures a consistent temperature for baking.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan to create the crust.
3. Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together.
4. Beat cream cheese, Greek yogurt, peanut butter, and sugar in a large bowl until smooth. Tip: Scrape the sides of the bowl to ensure everything is evenly mixed.
5. Add eggs one at a time, then vanilla extract, mixing well after each addition. This prevents the batter from becoming too dense.
6. Pour the filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until the center is almost set but still slightly wobbly. Tip: Avoid overbaking to keep the cheesecake creamy.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling prevents cracking.
9. Refrigerate for at least 4 hours, or overnight, before serving. Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

You’ll love the silky texture and the perfect balance of peanut butter tang with the subtle sweetness. Try topping it with a drizzle of melted chocolate or a sprinkle of crushed peanuts for an extra crunch.

Almond Yogurt Cheesecake

This almond yogurt cheesecake is the no-bake dessert you’ve been dreaming of. It’s creamy, slightly tangy, and has that perfect nutty crunch from the almonds.

Ingredients

• Almond flour – 1 cup
• Butter – ½ cup, melted
• Greek yogurt – 2 cups
• Heavy cream – 1 cup
• Honey – ½ cup
• Vanilla extract – 1 tsp
• Gelatin – 1 tbsp
• Water – ¼ cup

Instructions

1. Mix almond flour and melted butter in a bowl until combined.
2. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill for 30 minutes.
3. Bloom gelatin in water for 5 minutes, then microwave for 15 seconds to dissolve.
4. Whisk Greek yogurt, heavy cream, honey, and vanilla extract in a large bowl until smooth.
5. Stir in the dissolved gelatin until fully incorporated.
6. Pour the filling over the chilled crust and smooth the top with a spatula.
7. Refrigerate for at least 4 hours, or until set.

Velvety and rich, this cheesecake pairs wonderfully with fresh berries or a drizzle of caramel. The almond crust adds a delightful contrast to the creamy filling, making every bite a perfect balance of textures.

Coconut Yogurt Cheesecake

You’ve probably heard of cheesecake, but have you tried the dairy-free, tropical twist that is coconut yogurt cheesecake? It’s creamy, dreamy, and just the right amount of sweet without being too heavy. Perfect for those who love dessert but want to keep it light and refreshing.

Ingredients

• Coconut yogurt – 2 cups
• Almond flour – 1 cup
• Maple syrup – ¼ cup
• Coconut oil – 2 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F.
2. Mix almond flour and melted coconut oil in a bowl until it resembles wet sand.
3. Press the mixture into the bottom of a 7-inch springform pan to form the crust. Tip: Use the back of a spoon to smooth it out evenly.
4. Bake the crust for 10 minutes, then let it cool completely.
5. In another bowl, whisk together coconut yogurt, maple syrup, and vanilla extract until smooth. Tip: Make sure all ingredients are at room temperature to avoid lumps.
6. Pour the yogurt mixture over the cooled crust.
7. Freeze the cheesecake for at least 4 hours, or until set. Tip: Cover it with plastic wrap to prevent freezer burn.

Light and luscious, this cheesecake has a silky texture that melts in your mouth. Serve it with a drizzle of melted dark chocolate or fresh berries for an extra touch of elegance.

Conclusion

Ready to indulge in some creamy delight? Our roundup of 17 delicious yogurt cheesecake recipes offers something for every taste, from classic to innovative twists. Easy to make and impossible to resist, these desserts are perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin your must-make recipes on Pinterest. Happy baking!