Blueberry Yoghurt Cheesecake is a light yet indulgent dessert that combines the rich creaminess of classic cheesecake with the fresh tang of Greek yoghurt and the vibrant sweetness of blueberries. With its buttery graham cracker crust, smooth yoghurt-infused filling, and glossy homemade blueberry topping, this cheesecake strikes the perfect balance between decadence and freshness.
Ideal for spring and summer gatherings, celebrations, or whenever you want a dessert that feels elegant but not overly heavy, this cheesecake is a crowd-pleaser that looks just as beautiful as it tastes.
Table of Contents
Why You’ll Love This Blueberry Yoghurt Cheesecake
- Creamy texture with a lighter feel thanks to Greek yoghurt
- Fresh blueberry topping with natural sweetness and color
- Perfect balance of tangy, sweet, and rich flavors
- Make-ahead friendly dessert
- Elegant enough for special occasions, simple enough for home baking
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup granulated sugar
1 cup Greek yoghurt
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons all-purpose flour
For the Blueberry Topping
2 cups fresh or frozen blueberries
⅓ cup granulated sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Prepare the Crust
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, scraping down the sides of the bowl as needed.
Add the Greek yoghurt, eggs, vanilla extract, and lemon juice. Beat until fully combined and smooth.
Add the flour and mix just until incorporated, being careful not to overmix.
Pour the cheesecake filling over the cooled crust and spread evenly.
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50–60 minutes, or until the edges are set and the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This gradual cooling helps prevent cracking.
Remove from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best texture.
Prepare the Blueberry Topping
In a small saucepan, combine the blueberries, sugar, water, and lemon juice. Cook over medium heat until the blueberries begin to release their juices.
Stir in the cornstarch mixture and continue cooking until the topping thickens and becomes glossy.
Remove from heat and allow the blueberry topping to cool completely.
Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the cooled blueberry topping evenly over the top. Slice and serve.
Enjoy your delicious Blueberry Yoghurt Cheesecake!
Flavor & Texture Notes
This cheesecake offers a beautifully balanced flavor profile. The Greek yoghurt adds a subtle tang that lightens the cream cheese base, while the lemon juice enhances freshness without overpowering the dessert. The blueberry topping provides a burst of fruity sweetness that complements the creamy filling and crunchy crust.
The texture is smooth, creamy, and slightly airy—making each bite feel indulgent but not too rich.
Tips for the Best Cheesecake
- Make sure all ingredients are at room temperature before mixing for a smooth batter.
- Avoid overmixing to prevent incorporating too much air.
- Let the cheesecake cool slowly to reduce the chance of cracks.
- Chill thoroughly before adding the topping for clean slices.
Variations & Serving Ideas
- Swap blueberries for raspberries, strawberries, or mixed berries.
- Add lemon zest to the filling for extra brightness.
- Serve with whipped cream or a dusting of powdered sugar.
- Use honey instead of sugar in the topping for a softer sweetness.
Storage & Make-Ahead Tips
- Store the cheesecake covered in the refrigerator for up to 4 days.
- This cheesecake is best made a day ahead to allow flavors to develop.
- Keep the topping separate if preparing more than two days in advance.
Final Thoughts
This Blueberry Yoghurt Cheesecake is a refreshing twist on a classic dessert—creamy, fruity, and beautifully balanced. Whether served at a celebration or enjoyed as a weekend treat, it’s a cheesecake that feels light, elegant, and irresistibly delicious.
Blueberry Yoghurt Cheesecake
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs Use finely crushed graham crackers.
- ⅓ cup ⅓ cup granulated sugar Adjust based on preference for sweetness.
- 6 tablespoons 6 tablespoons unsalted butter, melted Ensure butter is fully melted for mixing.
For the Cheesecake Filling
- 16 oz 16 oz cream cheese, softened Let sit at room temperature for easier mixing.
- 1 cup 1 cup granulated sugar Can be reduced for less sweetness.
- 1 cup 1 cup Greek yoghurt Use full-fat for creamier texture.
- 3 large 3 large eggs Ensure they're at room temperature.
- 1 teaspoon 1 teaspoon vanilla extract Imparts flavor depth.
- 1 tablespoon 1 tablespoon lemon juice Freshly squeezed is recommended.
- 2 tablespoons 2 tablespoons all-purpose flour Helps set the filling.
For the Blueberry Topping
- 2 cups 2 cups fresh or frozen blueberries If using frozen, thaw and drain first.
- ⅓ cup ⅓ cup granulated sugar Adjust sweetness as desired.
- 2 tablespoons 2 tablespoons water To help cook the berries.
- 1 tablespoon 1 tablespoon lemon juice Enhances flavor.
- 1 tablespoon 1 tablespoon cornstarch mixed with 2 tablespoons water Use to thicken the topping.
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until evenly moistened.
- Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
Prepare the Cheesecake Filling
- In a large bowl, beat softened cream cheese and granulated sugar until smooth.
- Add Greek yoghurt, eggs, vanilla extract, and lemon juice. Beat until fully combined.
- Add flour and mix until just incorporated.
- Pour cheesecake filling over the cooled crust and spread evenly.
Bake the Cheesecake
- Bake in the preheated oven for 50-60 minutes, until the edges are set but center is slightly jiggly.
- Turn off the oven and leave cheesecake inside with the door ajar for 1 hour.
- Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Blueberry Topping
- In a small saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat until juices release.
- Stir in the cornstarch mixture and cook until the topping thickens.
- Remove from heat and let cool completely.
Assemble the Cheesecake
- Spread the cooled blueberry topping evenly over the chilled cheesecake. Slice and serve.
