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
- Blend: Add the graham crackers to a blender or food processor and pulse until fine crumbs.
- Mix: Add the melted butter, salt, and cinnamon and mix to combine. Set aside to use later.
Berry Sauce
- 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.
- 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.
- Strain: Press the berry mixture through a mesh strainer to remove the seeds.
- 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
- Prep: Preheat oven to 350℉ and spray an 8×8″ baking dish (or an 8″ ro