Creamy Yogurt Cheese Cake

Creamy Yogurt Cheese Cake


"This easy, versatile cheesecake with creamy, Greek yogurt will brighten any special occasion."


{{adjustedServings}} servings 281 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Combine the ground cookies, 1/4 cup sugar, and the melted butter in a small bowl. Press into the bottom of a lightly greased, 9-inch spring-form pan.
  2. Beat together the eggs and the remaining 1 cup sugar. Add the vanilla and flour, and mix to blend thoroughly. Gently whisk in the yogurt. Pour batter into the prepared pan, and bake 45-50 minutes or until barely set in center. Turn oven off and cool cake in oven.
  3. Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.


  • *Variations:
  • *Variations:-Add 1 Tbsp. orange zest and 2 tsp. lemon zest to the batter. Mocha-Use chocolate cookie crumbs in crust and add 1 Tbsp. instant espresso, dissolved, to the batter.
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  1. 9 Ratings


Bake at 350 degrees for the recommended time. They forget to mention a temperature both here & on their website, but that's what I used & it came out correctly. I used cinnamon graham crackers f...

Loved this cake!!! Aaaaawesome! Will make again. Didn't let it cool down and still tasted fantastic. I used fat free plain yogurt. Added cocoa to the yogurt mixture, and chocolate glaze once it ...

This was amazing. Helpful tip: in convection oven cook at 325 for 45 minutes. Then turn oven off to cool. Baking it at 350 makes it too brown on top. My whole family loved it served with wip cre...