Cheesecake Baked Yogurt [+Video]

Cheesecake Baked Yogurt [+Video]

Are you looking for a new, healthy breakfast recipe? Our Cheesecake Baked Yogurt is easy to make. In fact it only takes a few ingredients and your favorite Greek Yogurt to make a simple and unique breakfast or brunch recipe.

STOP with the boring ol’ breakfasts you’ve been eating for years and years! You can make this special brunch recipe for Mother’s day, Easter or just because you’re having a lazy day at home and need an easy breakfast recipe. It tastes like a baked custard and you’ll feel like you’re eating dessert for breakfast!

Ingredients for Baked Cheesecake Yogurt

There are three components to this recipe – the baked yogurt, the berry sauce topping and the graham cracker topping. I like to make the graham cracker topping and berry sauce first (up to days ahead of time), and then make the cake. Here is everything you will need:

• Graham Cracker Topping: graham crackers, butter, kosher salt and cinnamon
• Berry Sauce: cornstarch, water, fresh raspberries, sugar and lemon juice
• Baked Yogurt: vanilla Greek yogurt, eggs, cornstarch, honey, vanilla extract and mixed berries
  • NOTE: The cornstarch is critical to getting the right texture for the berry yogurt bake. It soaks up extra moisture to get the perfect bake.

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Cheesecake Baked Yogurt

Let me take you through the process of making each part of this baked yogurt recipe…

Graham Cracker Topping

1. Blend: Add the graham crackers to a blender or food processor and pulse until fine crumbs.
2. Mix: Add the melted butter, salt, and cinnamon and mix to combine. Set aside to use later.

Berry Sauce

1. Combine: Whisk the cornstarch and water together in a small saucepan until dissolved then add the raspberries, sugar and lemon juice and stir to combine.
2. Boil: Turn the stove on to medium-high heat and bring the mixture to a boil. Let it boil for 3 full minutes stirring occasionally then remove the pan from the heat.
3. Strain: Press the berry mixture through a mesh strainer to remove the seeds.
4. Cool: Let the sauce cool completely to room temperature. Store in the fridge.

NOTE: You can also use raspberry jam instead of making homemade sauce. Just warmed it up a little to drizzle on the cake.

Baked Yogurt

1. Prep: Preheat oven to 350℉ and spray an 8×8″ baking dish (or an 8″ round) with cooking spray.
   • TIP: You can also bake this yogurt cake in ramekins for individual servings.
2. Whisk: Add the yogurt, eggs, egg yolk, cornstarch, honey and vanilla to a large mixing bowl and whisk until creamy.
3. Bake: Pour the batter into the prepared baking dish. Bake in the oven for 35-38 minutes. The center to should firm but not hard like a cookie.
   • TIP: If you’re using ramekins, bake for 25-30 minutes.
4. Cool: Remove from the oven and let it cool for at least 20 minutes. Serve with the berry sauce and crumb topping. Sprinkle whole fresh berries over the top if desired.

Keep scrolling to the end of the post to see all these instructions in the recipe card.

Which Greek Yogurt Do I Love?

There are so, so many options out there, but my favorite is Oikos Triple Zero. You can grab whatever your favorite brand of vanilla Greek yogurt is. Greek yogurt is thicker and contains more protein than regular yogurt. It works the best in baked yogurt recipes.

Can I Double the Recipe?

Yes, this recipe doubles perfectly to a 9×13 pan, but you will need to bake it longer. Check it at 45 mins and it should be close if not ready.

Variations

If you aren’t a raspberry fan, this same recipe can be made with strawberries, blueberries, blackberries, etc.

You could also skip the berries altogether and top the baked yogurt with sliced almonds and a drizzle of maple syrup.

Does it Taste Like Eggs?

It does have a definite eggy-ness to it and eggs are necessary for this recipe to work correctly. If you aren’t a fan of eggs, then this probably isn’t the breakfast recipe for you.

Storage Tips

Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. You can reheat leftovers in the microwave or eat them cold. I actually love it both ways! I do not recommend freezing baked yogurt.

Indulge in the creamy, velvety goodness of a cheesecake baked yogurt! This simple breakfast recipe combines the rich, tangy flavors of Greek yogurt with the smooth, melt-in-your-mouth texture of cheesecake. It has a light, airy consistency, with a golden-brown top and a subtle sweetness in the filling.

Baked Yogurt Video

More Great Recipes for Brunch:

• French Toast
• Blueberry Muffins
• Ham and Cheese Scones
• Sausage Cheesy Souffle
• Double Chocolate Zucchini Muffins
• Liege Waffles
• Jewish Kugel

READ: Cheesecake Baked Yogurt [+Video]