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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″ round) with cooking spray.
- TIP: You can also bake this yogurt cake in ramekins for individual servings.
- Whisk: Add the yogurt, eggs, egg yolk, cornstarch, honey and vanilla to a large mixing bowl and whisk until creamy.
- 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.
- 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.
More Great Recipes for Brunch:
- French Toast
- Blueberry Muffins
- Ham and Cheese Scones
- Sausage Cheesy Souffle
- Double Chocolate Zucchini Muffins
- Liege Waffles
- Jewish Kugel
Baked Yogurt Video
Baked Cheesecake Yogurt
Ingredients
Graham Cracker Topping
- 8 Sheets Graham Cracker Sheets, crushed (about 1 cup of crumbs)
- 4 Tablespoons Unsalted Butter, melted
- 1 Pinch Kosher Salt
- 1/4 teaspoon Cinnamon
Berry Sauce
- 2 teaspoons Cornstarch, or 1 Tablespoon Cornaby's EZ Gel
- 1 Tablespoon Water
- 3 Cups Raspberries, fresh or frozen
- 1/4 Cup Sugar
- 1 teaspoon Lemon Juice, fresh, never bottled
Baked Yogurt
- 1 ½ Cups Vanilla Greek Yogurt, Oikos Zero is our favorite
- 3 Eggs
- 1 Egg Yolk
- 2 Tablespoons Cornstarch
- 2 Tablespoons Honey
- 1 teaspoon Vanilla Extract
- 1 Cup Mixed Berries, *optional
Instructions
Graham Cracker Topping
- Start by making the crumb topping. Add the graham crackers to a blender or food processor, pulse until they are fine crumbs.8 Sheets Graham Cracker Sheets
- Pour into a medium size bowl. Add melted butter, a pinch of kosher salt, and pinch of ground cinnamon. Mix to combine. Reserve the the crumbs for the topping.4 Tablespoons Unsalted Butter, 1 Pinch Kosher Salt, 1/4 teaspoon Cinnamon
Berry Sauce
- NOTE: Make this berry sauce or use slightly warmed raspberry jam.
- Whisk the cornstarch and water together until all the cornstarch has dissolved. Combine with raspberries, sugar, and lemon juice in a small saucepan over medium heat.2 teaspoons Cornstarch, 1 Tablespoon Water, 3 Cups Raspberries, 1/4 Cup Sugar, 1 teaspoon Lemon Juice
- Using a spatula, stir the mixture, lightly mashing the raspberries as they cook.
- Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat.
- Press the warm sauce through a mesh strainer to remove the seeds, if desired. Cool the sauce completely at room temperature or in the refrigerator.
Baked Yogurt
- Preheat oven to 350 ℉ spray an 8x 8" baking dish (or 8" round) with nonstick spray or small ramekins.
- In a large mixing bowl, whisk together the yogurt, eggs, and egg yolk, cornstarch, honey and vanilla extract until creamy.1 ½ Cups Vanilla Greek Yogurt, 3 Eggs, 1 Egg Yolk, 2 Tablespoons Cornstarch, 2 Tablespoons Honey, 1 teaspoon Vanilla Extract
- Transfer the batter into the prepared baking dish. NOTE: You can fold whole berries into the batter at this point if desired.1 Cup Mixed Berries
- Bake in the oven 35-38 minutes (25-30 for ramekins) or until the center is fully cooked. The bake should be firm, but not hard like a cookie, continue cooking if needed.
- Remove from the oven and cool 20 minutes and serve with crumb topping!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ur recipe is not clear, wtf means 3 eggs and 1 egg yolk, does it mean 4 eggs in total but then 3 whole eggs and 1 yolk or 3 egg whites and then 1 yolk
Hello! It means to add three whole eggs and then an extra egg yolk, i.e. separate a 4th egg and only add the yolk, discard the egg white. I hope this helps!
Wondering if it would turn out with milk alternative yogurts! Any thoughts? May give it a try and report back (though since they are usually thinner…I’m not hopeful)
Hey Melissa! I haven’t tried other yogurts unfortunately. If you do try it, I’d love to hear what you find out!