This easy baked yoghurt cheesecake is a deliciously light dessert that doesn't contain any cheese at all! Made with Greek yoghurt, it has a light, creamy texture and a slightly tart taste, which is perfectly balanced by the sweet blueberry compote.
This recipe for my easy baked yoghurt cheesecake is based on the viral TikTok yoghurt cheesecake recipe that is currently doing the rounds on social media. As soon as I saw it, I knew I had to try it - it looked so creamy and inviting.
The original version is made by combining thick Greek yoghurt, eggs and cornflour (or cornstarch) and then baking it in the oven. While the texture was lovely, the lack of sugar made it a little bland for my taste.
So I gave the recipe a tweak and added a little sugar to enhance the flavour and balance the tang of the yoghurt. I also decided to top my cheesecake with a quick and easy blueberry compote, which turned out to be the perfect match.
I wasn't wrong! The Greek yoghurt cheesecake baked beautifully, smooth, lightly tangy, and just sweet enough. And the blueberry topping elevated it to something that I honestly felt was restaurant-worthy. I'd happily pay for this dessert if I saw it on a menu!,
This isn't a traditional cheesecake, of course (because this is a cheesecake made without cream cheese), but the texture is remarkably similar. It's creamy, firm and delicately set, almost like a cross between a cheesecake and a baked custard.
Would I make it again? Absolutely! This creamy blueberry-topped cheesecake is a lovely dessert, and just as welcome at teatime as it is after dinner. In case you're wondering, the texture is firm enough to cut into slices that can be picked up in your fingers!
I've included a link to the original 3-ingredient cheesecake recipe in case you are interested in taking a look.
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Why you'll love this recipe
- Light but satisfying - Made with Greek yoghurt instead of cream cheese, this dessert is lighter than a traditional cheesecake, but still wonderfully creamy.
- Easy to make - with only 4 ingredients and no need for a water bath or fancy equipment, this is a fuss-free dessert that comes together in no time.
- Naturally tangy with just the right amount of sweetness - the small amount of sugar in the recipe enhances the flavour of the yoghurt without making it overly sweet, which the blueberry compote adds the perfect fruity contrast.
- Perfect make-ahead dessert - this baked cheesecake needs to chill before serving, making it the ideal dessert to prep and bake the day before.
- No cream cheese required - this easy cheesecake is a great alternative if you want something a bit lighter or you want to make a cheesecake but forgot to buy cream cheese!
Recipe information
Prep time: 5 minutes
Cooking time: 40 to 50 minutes
Blueberry compote: 15 minutes to prep and make
Yield: An 8" diameter yoghurt cheesecake.
Ingredients
Cheesecake
You only need 4 ingredients to make this easy baked yoghurt cheesecake:
- Yoghurt - you can use either thick Greek or Natural yoghurt. My local supermarket stocks lemon-flavoured Greek yoghurt, which I'm going to try next time I make this dessert. I think the lemon flavour would be lovely.
- Eggs - you will need both the whites and the yolks. They are mixed with the yoghurt and the eggs help to set the mixture as it bakes.
- Cornflour or cornstarch - this is used to stabilise the mixture and ensure it sets to a firm creamy texture.
- Sugar - for sweetness. I feel the cheesecake needs a little sweetener, but if you prefer to make it without the sugar, you can leave it out.
Blueberry compote
For the compote, you will need 3 ingredients plus a little water.
- Blueberries - I used fresh blueberries, but if you don't have fresh ones, you can use frozen.
- Sugar - to bring out the sweetness of the blueberries.
- Lemon juice - to enhance the flavour - if you don't have any lemon juice, you could use a little lemon essence instead, substitute with vanilla essence or leave it out.
- Water - the water helps the blueberries break down as they cook.
- Cornflour (optional - I didn't need to use it). If the compote doesn't thicken sufficiently, which might happen if you use frozen blueberries due to their high water content, you can thicken it with a teaspoon of cornflour mixed into a tablespoon of water.
**The printable recipe card at the end of this post lists the exact ingredient quantities you will need for making this baked yoghurt cheesecake.**
Instructions
How to make the cheesecake
Step 1: Place the yoghurt into a mixing bowl and add the eggs.
Step 2: Mix with a balloon whisk until well combined.
Step 3: Add the cornflour (cornstarch) and sugar (if using).
Step 4: Mix well until well combined and there are no lumps of cornflour in the mixture.
Step 5: Transfer the mixture to an 8-inch round springform cake pan, which has been lined with baking parchment.
Step 6: Bake in a preheated oven for 40 - 50 minutes or until firm and golden. A toothpick inserted into the centre of the cheesecake should come out with nothing sticking to it.
How to make blueberry compote
Step 7: Place the blueberries, sugar, lemon juice and water into a small saucepan.
Step 8: Cook on medium heat (a strong simmer) for 5 to 7 minutes, stirring occasionally until the blueberries start to break down and the mixture thickens. The mixture will become thicker as it cools.
For a thicker compote, combine the cornflour (cornstarch) with a tablespoon of cold water and stir it into the blueberries on a moderate heat until thickened sufficiently. You may not need all the cornflour mixture. The compote will thicken more as it cools.
Tips for a successful outcome
Here are my top tips for ensuring your baked yoghurt cheesecake always turns out perfectly:
- Use full-fat yoghurt for the best texture and flavour. Low-fat versions will result in a thinner, less creamy cheesecake.
- Whisk the batter gently with a balloon whisk. It's best not to use an electric blender as this could introduce too much air into the mixture.
- Cornflour (or cornstarch) has a nasty habit of forming 'clumps' when being mixed in - especially if you are using a balloon whisk. Use a metal spoon for the final stir - it can scrape the bottom of the bowl more efficiently than a balloon whisk.
- Don't forget to line the cake tin with baking parchment to make it easier to remove the baked cheesecake from the pan.
- Don't overbake - the cheesecake doesn't have to be completely browned on top - remove it from the oven as soon as it has set and leave it to cool. It will firm up more as it cools.
- For best texture and flavour, allow the cheesecake to chill in the refrigerator for at least 4 hours before serving. Cover the cake with foil or plastic wrap before placing in the refrigerator.
- If using frozen blueberries for the compote, there's no need to defrost them first - just put the frozen berried straight into the pan.
- Don't overcook the blueberries - let them simmer until the berries start to burst and the syrup thickens slightly. Overcooking can cause the compote to turn into jam. The compote will thicken further on cooling.
Hint: Unless you intend to eat the entire cheesecake in one sitting, keep the cheesecake and compote separate. Spoon the compote onto the cheesecake once it has been sliced onto a plate. My leftover cheesecake turned soggy after a day of standing with the compote on top. I only did it for the photos 🙂
Variations
Here are a few ways you could vary the recipe:
- To make it more 'cheesecake-like', make a simple biscuit base using crushed biscuits mixed with melted butter. Press it into the base of a springform pan and pour the filling on top, and bake according to the recipe instructions. Rub the ring of the pan with oil or melted butter first and leave out the baking parchment.
- Add a citrus twist by stirring lemon or orange zest into the filling. If you don't have fresh zest, use a teaspoon of lemon or orange essence instead.
- Swap the blueberries for other berries such as strawberries, blackberries or even de-stoned cherries.
- For an adult version, add a dash of cherry brandy (or other fruity alcohol) to the compote.
Equipment
To make this baked yoghurt cheesecake, you will need the following main items of equipment
- 8-inch round springform cake pan.
- Baking parchment - this makes it much easier to get the cheesecake out of the pan.
- Balloon whisk - don't use an electric mixer, this would introduce too much air into the mixture.
- Saucepan - to make the compote.
Storage
Once cooled, cover the cheesecake with foil or cling film and store it in the fridge. It will stay fresh for up to 4 days.
Store the blueberry compote separately (also in the refrigerator) and spoon it over the cheesecake just before serving to prevent it from going soggy.
You can freeze the cheesecake (without the compote). Wrap it in plastic wrap and a layer of tinfoil, and place it in a large freezer bag. Freeze for up to a month. Defrost it in the refrigerator. The texture may become more moist once defrosted, but if you serve it with freshly-made compote, it will still taste delicious.
FAQ
You can, but it's not recommended. The texture will be less creamy and slightly more watery. For best results, full-fat yoghurt is recommended.
If you prebake the biscuit base, it will help it to firm up and stop the filling from making the biscuits soggy. On the other hand, adding the filling to the biscuit base without pre-baking will allow some of the filling to soak into the base, resulting in a softer texture. It's a matter of preference.
No, it's a matter of preference. Leaving out the sugar will allow the yoghurt flavour to shine through.
No, as long as you follow the recipe instructions, this cheesecake will turn out perfectly without a water bath.
This is completely normal. The skin forms when moisture evaporates from the surface during baking, causing the proteins in the yoghurt and eggs to set into a thin layer - similar to the skin that forms on a baked rice pudding.
It’s perfectly normal for a yoghurt cheesecake to puff up in the oven and then deflate slightly as it cools. This happens because the eggs in the mixture expand during baking, creating lift, but as the cheesecake cools, that air contracts and the structure settles. It’s especially common in lighter batters like this one, which don’t have the dense stabilisers found in traditional cream cheese versions. To minimise deflating, avoid overwhipping the batter (which adds extra air), and let the cheesecake cool slowly in the oven with the door ajar.
Save for later
If you would like to make this easy yoghurt cheesecake, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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📋The recipe
Easy baked yoghurt cheesecake with blueberry compote
(Click the stars to rate this recipe)
Equipment
- 8" round springform cake pan
- Mixing bowl
- Balloon whisk
- Saucepan for the compote/
Ingredients
Yoghurt Cheesecake
- 2 cups / 480 ml Greek or Natural thick yoghurt
- 4 large eggs
- 3 tablespoons / 30 grams cornflour (cornstarch)
- ¼ cup / 50 grams sugar optional
Blueberry compote
- 1 cup / 150 grams blueberries fresh or frozen
- 2 tablespoons / 25 grams sugar
- 2 tablespoons cold water
- 1 tabespoon lemon juice
- 1 teaspoon cornflour (cornstarch) optional for thickening
Instructions
Cheesecake
- Preheat the oven to 170°C / 340°F
- Place the yoghurt into a mixing bowl and add the eggs.2 cups / 480 ml Greek or Natural thick yoghurt, 4 large eggs
- Mix with a balloon whisk until well combined.
- Add the cornflour (cornstarch) and sugar (if using)3 tablespoons / 30 grams cornflour (cornstarch), ¼ cup / 50 grams sugar
- Mix well until well combined and there are no lumps of cornflour in the mixture.
- Transfer the mixture to an 8-inch round springform cake pan, which has been lined with baking parchment.
- Bake in the preheated oven for 45 minutes or until firm and golden. A toothpick inserted into the centre of the cheesecake should come out with nothing sticking to it.
- Allow to cool before slicing.
Blueberry compote
- Place the blueberries, sugar, lemon juice and water into a small saucepan.1 cup / 150 grams blueberries, 2 tablespoons / 25 grams sugar, 2 tablespoons cold water, 1 tabespoon lemon juice
- Cook on medium heat (a strong simmer) for 5 to 7 minutes, stirring occasionally until the blueberries start to break down and the mixture thickens. The mixture will become thicker as it cools.
- For a thicker compote, combine the cornflour (cornstarch) with a tablespoon of cold water and stir it into the blueberries on a moderate heat until thickened sufficiently. You may not need all the cornflour mixture. The compote will thicken more as it cools.1 teaspoon cornflour (cornstarch)
Notes
- Use full-fat yoghurt for the best texture and flavour. Low-fat versions will result in a thinner, less creamy cheesecake.
- Whisk the batter gently with a balloon whisk. It's best not to use an electric blender as this could introduce too much air into the mixture.
- Cornflour (or cornstarch) has a nasty habit of forming 'clumps' when being mixed in - especially if you are using a balloon whisk. Use a metal spoon for the final stir - it can scrape the bottom of the bowl more efficiently than a balloon whisk.
- Don't forget to line the cake tin with baking parchment to make it easier to remove the baked cheesecake from the pan.
- Don't overbake - the cheesecake doesn't have to be completely browned on top - remove it from the oven as soon as it has set and leave it to cool. It will firm up more as it cools.
- For best texture and flavour, allow the cheesecake to chill in the refrigerator for at least 4 hours before serving. Cover the cake with foil or plastic wrap before placing in the refrigerator.
- If using frozen blueberries for the compote, there's no need to defrost them first - just put the frozen berried straight into the pan.
- Don't overcook the blueberries - let them simmer until the berries start to burst and the syrup thickens slightly. Overcooking can cause the compote to turn into jam. The compote will thicken further on cooling.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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