Creamy Dreamy Delight: Yoghurt Cheesecake That Melts in Your Mouth

Yoghurt cheesecake is a delightful fusion of creamy richness and refreshing tang. This dessert takes the traditional cheesecake to a lighter, more modern level by blending Greek yogurt with cream cheese, creating a luscious yet airy texture. With its buttery biscuit crust and smooth, subtly sweet filling, this cheesecake strikes the perfect balance of flavors. It’s an elegant dessert that’s just as suitable for casual gatherings as it is for formal celebrations.

What makes this cheesecake truly special is its versatility and ease of preparation. It’s a dessert you can customize endlessly, from adding a swirl of fruit puree to experimenting with different toppings. Whether you’re a seasoned baker or a first-timer, this recipe is approachable and guarantees impressive results. One bite, and you’ll understand why this is destined to become your new favorite treat.

Ingredients

IngredientQuantity
Digestive biscuits (or graham crackers)200 g
Unsalted butter (melted)80 g
Cream cheese (room temperature)200 g
Plain Greek yoghurt200 g
Granulated sugar100 g
Eggs2 large
Vanilla extract1 tsp
Lemon zest (optional)1 tsp
All-purpose flour1 tbsp
Fresh berries (for topping)1 cup
Honey (for drizzle, optional)2 tbsp

Notes:

  • For a gluten-free option, use gluten-free biscuits.
  • If you prefer a sweeter cheesecake, increase sugar by 20 g.
  • Swap Greek yogurt with coconut yogurt for a dairy-free twist.
Rustic Lemon Blossom Cheesecake

Equipment Needed

  • Springform Pan (8-inch): Ensures easy removal of the cheesecake without damaging its delicate structure.
  • Mixing Bowls: For preparing the crust and filling separately.
  • Electric Mixer or Whisk: To achieve a smooth, lump-free filling.
  • Baking Tray: To place the springform pan for stability.
  • Rubber Spatula: Helps scrape every bit of filling into the pan.
  • Cooling Rack: Essential for evenly cooling the cheesecake.

Step-by-Step Instructions

Preparing the Base

  1. Preheat your oven to 180°C (350°F). Grease the base and sides of your springform pan lightly with butter or line it with parchment paper.
  2. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin.
  3. Mix the crumbs with melted butter until well combined and press firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes and allow to cool completely.

Making the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
  2. Add the Greek yogurt, eggs, vanilla extract, and lemon zest (if using). Mix until fully incorporated.
  3. Sift in the flour and gently fold it into the mixture, ensuring no lumps remain.

Baking the Cheesecake

  1. Pour the filling onto the cooled biscuit base, spreading it evenly with a spatula.
  2. Place the springform pan on a baking tray to catch any drips, then bake at 160°C (320°F) for 40–45 minutes, or until the edges are set and the center jiggles slightly when shaken.
  3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This prevents cracking by allowing gradual cooling.

Finishing Touches

  1. Remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours (overnight is best).
  2. Before serving, top with fresh berries and a drizzle of honey for added sweetness and visual appeal.

Tips and Variations

  • Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks during baking. Mix until just combined.
  • Flavor Variations: Add a swirl of berry puree or chocolate ganache to the filling before baking for a fun twist.
  • Make It Vegan: Use dairy-free cream cheese and yogurt, and replace eggs with a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
  • Mini Cheesecakes: Divide the crust and filling among muffin tins lined with paper cups for adorable single-serving cheesecakes.

Serving Suggestions

To elevate your cheesecake presentation, garnish it with a medley of fresh fruits like strawberries, blueberries, or kiwi slices. Add a sprig of mint for a touch of elegance. Serve it alongside a dollop of whipped cream or a tangy fruit compote for an extra layer of flavor. If you’re feeling indulgent, a drizzle of caramel or dark chocolate sauce can take this dessert to the next level.

Raspberry Mint Cheesecake Slice

Pairings

The tangy and creamy profile of yogurt cheesecake pairs wonderfully with light and fruity beverages. Try it with a chilled Moscato, a sparkling rosé, or a citrusy mocktail. For tea lovers, a cup of Earl Grey or chamomile tea complements the dessert’s subtle sweetness perfectly. Coffee aficionados will find an espresso or cappuccino a delightful match.

Storage and Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months. Thaw frozen slices in the refrigerator overnight. Avoid reheating cheesecake, as it is best served chilled.

Nutritional Information

Per Serving (1/8 of the cheesecake):
Calories270
Protein7 g
Fat14 g
Carbohydrates28 g
Sugar20 g
AllergensDairy, Gluten (if using regular biscuits)

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

There’s something magical about the combination of creamy yogurt, tangy cream cheese, and a crunchy biscuit base that makes yoghurt cheesecake irresistible. It’s a dessert that appeals to every palate, offering a delicate balance of indulgence and lightness. Whether you stick with the classic recipe or try out a variation, this cheesecake is sure to leave everyone asking for seconds.

We hope this yoghurt cheesecake becomes a staple in your dessert repertoire. Don’t forget to share your baking adventures with us—post your photos and tag us on social media. And if you’ve added your own twist to the recipe, we’d love to hear about it in the comments. Happy baking, and enjoy every creamy, tangy bite!

Creamy Dreamy Delight: Yoghurt Cheesecake That Melts in Your Mouth

Recipe by Karen Allen
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 200 g digestive biscuits

  • 80 g unsalted butter (melted)

  • 200 g cream cheese

  • 200 g plain Greek yogurt

  • 100 g granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp lemon zest (optional)

  • 1 tbsp all-purpose flour

  • 1 cup fresh berries (for topping)

  • 2 tbsp honey (optional)

Directions

  • Preheat oven to 180°C (350°F). Prepare the springform pan.
  • Crush biscuits, mix with melted butter, and press into pan. Bake for 10 minutes.
  • Mix cream cheese and sugar until smooth. Add yogurt, eggs, vanilla, and lemon zest.
  • Fold in flour, pour filling onto cooled crust, and bake at 160°C (320°F) for 40–45 minutes.
  • Cool in the oven with the door ajar for one hour, then refrigerate for 4+ hours.
  • Garnish with berries and honey before serving.

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