This Yogurt Cheesecake Recipe has a creamy baked yogurt filling, a buttery biscuit crust, and a glossy coffee-caramel topping. It’s easy to whisk together, needs no mixer, and tastes even better after a long chill in the refrigerator.
This Is Definitely Not Your Usual Cheesecake.I love a classic cream cheese cheesecake, but this one is doing its own thing.
There is no cream cheese and no egg in the filling. Instead, plain yogurt and powdered milk bake into a smooth, creamy layer over a buttery biscuit crust. Then the whole thing gets covered with a glossy coffee-caramel topping and chilled until you can cut those satisfyingly clean slices.
It looks much more involved than it actually is.
For the classic cream-cheese version, make my Easy Baked Cheesecake Recipe. If you want to stay with yogurt desserts, these Mini Yogurt Cream Cakes are soft little ramekin cakes with a creamy center. Both pages are live on The Foodie Blog.
For something lighter and fluffier, my 3-Ingredient Japanese Cheesecake uses cream cheese, white chocolate, and eggs. And if coffee plus dessert is the mood, I would absolutely serve a slice of this yogurt cheesecake with Homemade Hot Chocolate on the side.
Ingredients
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 the biscuit crust firmly into the bottom of the pan using the flat bottom of a glass or measuring cup. A compact crust holds together better after baking and gives the yogurt filling a sturdier base.
- 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.
Why This Yogurt Cheesecake Works
This recipe has three distinct layers, and each one brings something different.
The biscuit crust is buttery and crisp enough to support the creamy filling. The yogurt layer is mild, smooth, and just sweet enough without the richness of a traditional cream-cheese cheesecake. Then the coffee-caramel topping adds the deep, slightly bitter caramel-coffee note that makes the whole dessert feel a little more grown-up.
It is also a genuinely useful make-ahead dessert.
You don’t want to rush the chilling anyway, because the texture becomes noticeably firmer and the layers cut much more cleanly once completely cold.
And there is no mixer to drag out.
A whisk will do just fine.
Common Mistakes To Avoid
- Using cold cream cheese, which can make the cheesecake filling lumpy.
- Using very watery yogurt without draining it first.
- Overmixing the batter after adding the eggs.
- Skipping the crust pre-bake if the recipe uses a biscuit crust.
- Baking at a temperature that is too high, which can crack the cheesecake.
- Overbaking until the center is completely firm.
- Cutting the cheesecake before it has chilled fully.
What To Serve With Yogurt Cheesecake Recipe
Yogurt Cheesecake is delicious served with fresh berries, honey, berry sauce, lemon curd, whipped cream, or a light dusting of powdered sugar. It also pairs well with shortbread cookies, hot coffee, mint tea, fruit salad, or a simple brunch and dessert tray for spring, summer, and holidays.
FAQs
It’s highly recommended if you want to easily release the cake and have all clean sides, especially with a soft filling.
Chill thoroughly, then slice with a sharp knife and wipe the blade between cuts.
It tends to require more cooking time. Whisking constantly, let it simmer until thickened and glossy.
Plain is best, but use flavored yogurt if that’s all you have — just bear in mind it will alter both sweetness and taste.
The edges should be set and the center should jiggle slightly when you tap the pan.
Yes — this dessert benefits from a good chill, so it’s perfect to make in advance, the day before even.
More Recipes You Will Like :
Yogurt Cheesecake Recipe
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!Estimated reading time: 7 minutes
