Creamy Yogurt Cheese Cake

Creamy Yogurt Cheese Cake

8 Reviews 1 Pic
Recipe by  Dannon Oikos®

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

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Adjust Servings

Original recipe yields 12 servings



  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.

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Reviews (8)

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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 for the crust & cut the sugar in the crust in half to accommodate. I also used Plain Oikos because Vanilla had extra sugar in it & I thought it would make it to sweet with an extra cup of sugar added. Not bad for a healthy cheesecake. I would recommend lining the bottom round of the spring-form pan with foil before attaching the collar so that after you refrigerate it you could move it to a serving plate. Also non-flavored dental floss definitely the best tool for cutting cheesecake. I will be making this again soon, mayhap this time with the citrus variation. ^-^



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 was out of the oven.



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 cream and berries. I will pass this recipe on to friends. Thank you!

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Amount Per Serving (12 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet



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Ultimate Twice Baked Potatoes by Dannon Oikos(R)


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