Yogurt Cheesecake (No-Bake & Creamy!) | Easy 6-Ingredient Dessert
YOGURT CHEESECAKE is a baked creamy dessert with a buttery cookie crust, and a shiny coffee-caramel frosting. It comes together easily, bakes until set and then chills for clean slices.
This dessert has the sleek, old-fashioned look of a classic cheesecake but an easy and fast whisk-and-pour filling. The cookie base brings a buttery crunch, while the top layer solidifies into a glossy caramel coat.
It’s also a good recipe to make in advance — it’s at its best after it has been chilled. Chill it for the cleanest slices, with an intense coffee-caramel edge to the cake.
Table of contents
Why You’ll Love This Recipe
- Uses simple pantry ingredients
- No mixer needed (just whisk)
- Smooth creamy filling with a crisp crust
- Coffee-caramel topping looks bakery-style
- Great dessert to make ahead for clean slices
Ingredients
Candy base
Crust
- 2 cups crushed plain biscuits (200 g)
- 3 tbsp melted butter (45 g)
Yogurt filling
- 3 cups plain yogurt (340 g)
- 3 cups powdered milk (instead of 200g)
- 1/2 cup sugar (100g)
- 1/2 tsp vanilla extract
Finish
Coffee-caramel topping
- 3/4 cup (200 ml)
- 1 package caramel cream powder (approximately 2.6 oz / 75 g)
- 1 1/2 teaspoon instant coffee (Nescafé)
Ingredient Notes & Substitutions
- Plain biscuits: You can use any plain tea biscuits or straight-forward butter cookies.
- Powdered milk: Helps to thicken and add richness to the filling. If your powder is sweetened, scale back the sugar slightly to taste.
- Yogurt: Plain is best. If your yogurt is quite thin, allow it to drain through a fine strainer for 15–20 minutes for a thick filling.
- Instant coffee: Instead of 2 tablespoons of instant coffee you can also use espresso powder for more intense flavor; or you can use less for a milder topping.
- Caramel cream powder: Follow the instructions on the back of your “caramel cream” packet for measurements (depending which brand you used).
How to Make YOGURT CHEESECAKE
- Prep the pan. Line the bottom of a springform pan with parchment paper and, if you prefer cleaner sides, add a strip of parchment around the inside.
- Make the crust. Combine crushed biscuits and melted butter until well coated and sandy.
- Press in the crumbs. Pour the crumbs into the pan, and press into an even layer (I use a spatula or the bottom of a cup).
- Whisk the filling. Combine yogurt, powdered milk, sugar and vanilla in a mixing bowl; mix until smooth and creamy.
- Fill the pan. Spread the yogurt mixture over the crust and smooth out the top.
- Bake. Bake at 325 F until the edges appear set and the center is slightly jiggly.
- Cool. Allow the cheesecake to cool to room temperature, then chill until completely cold.
- Cook the topping. In small saucepan, whisk together water, caramel cream powder and instant coffee. Whisk constantly, and cook over medium heat until the texture is thick and shiny.
- Top the cheesecake. Allow the topping to cool for a bit then pour over the cheesecake and gently smooth into an even layer.
- Chill to set, then slice. Chill until top is set before slicing and serving cold.
Expert Tips
- Crush cookies to a very fine consistency so that the crust presses and separates easily.
- Press the crust down firmly and evenly (particularly around the edges).
- Whisk the filling until well smooth so the texture bakes up creamy.
- Don’t overbake: pull it when the edges are set and it’s still a little jiggly in the middle.
- Cool then when cool put a plate on top before chilling to avoid condensation on the surface.
- Let the topping cool a little bit before you pour it, so that it doesn’t melt into the surface.
- For neat slices, use a sharp knife which is wiped clean between cuts.
- For the cleanest, most bakery-style slices, chill overnight.
Storage & Freezing
- Refrigerator: Cover and refrigerate for up to 4 days.
- Freezer: Freeze slices (or the entire cake) well-wrapped for up to 1 month.
- Defrosting: Defrost in the refrigerator overnight. For optimal texture, if you want to plan ahead, add the caramel topping after thawing.
Variations
- Chocolate caramel: Stir 1-2 tbsp unsweetened cocoa into the topping.
- Vanilla caramel: Omit the coffee and you have a plain caramel end.
- Cinnamon crust: Include 1/2 teaspoon of cinnamon with the biscuit crumbs.
- Citrus twist: Zest a lemon into the filling for added zing.
- Mini cheesecakes: Lightly press into lined muffin cups and bake for less time.
YOGURT CHEESECAKE
Creamy baked yogurt cheesecake with a buttery biscuit crust and a glossy coffee-caramel topping. Chill for clean slices.
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper; add a parchment strip around the sides if desired.
- In a bowl, mix crushed biscuits and melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom of the pan in an even layer.
- In a clean bowl, whisk yogurt, powdered milk, sugar, and vanilla until smooth.
- Pour the filling over the crust and level the top.
- Bake until the edges are set and the center jiggles gently, about 35–45 minutes.
- Cool to room temperature, then refrigerate until fully chilled.
- For the topping, whisk water, caramel cream powder, and instant coffee in a small saucepan. Cook over medium heat, whisking, until thick and glossy.
- Let topping cool slightly, then pour over the chilled cheesecake and spread evenly.
- Refrigerate until the topping is set, then slice and serve cold.
Nutrition
Video
Notes
- If your yogurt is very thin, strain it briefly for a thicker, creamier filling.
- If your caramel topping thickens too much after cooling, let it sit at room temperature for a few minutes, then spread gently.
- Swap espresso powder for instant coffee for a stronger coffee flavor, or reduce coffee for a milder topping.
Tried this recipe?
Let us know how it was!FAQs
Do I have to line the pan ?
It’s highly recommended if you want to easily release the cake and have all clean sides, especially with a soft filling.
How do I get clean slices ?
Chill thoroughly, then slice with a sharp knife and wipe the blade between cuts.
Why is my topping too thin ?
It tends to require more cooking time. Whisking constantly, let it simmer until thickened and glossy.
Can I use flavored yogurt ?
Plain is best, but use flavored yogurt if that’s all you have — just bear in mind it will alter both sweetness and taste.
How do I tell when it’s baked ?
The edges should be set and the center should jiggle slightly when you tap the pan.
Can I make it ahead ?
Yes — this dessert benefits from a good chill, so it’s perfect to make in advance, the day before even.
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Estimated reading time: 7 minutes
