There’s something beautifully simple about baking with fruit—especially when it’s folded into a creamy, tangy Yogurt Cheesecake. This recipe has become one of my favorites, not just for its flavor, but for the way it brings together the brightness of Summer and the comfort of home baking.
I still remember the first time I made it, standing in the kitchen with the scent of peaches and vanilla in the air, the hum of the hand mixer, and a springform pan waiting patiently in the freezer. It’s a recipe that feels like a gentle hug—easy, forgiving, and endlessly delicious.
Yoghurt-Fruit cake ingredients 
Mix the Yoghurt, vanilla pudding, egg, oil, and sugar 
Fill a 9 inch spring form alternately with fruit and berries. Bake 
Yoghurt-fruit cheese cake 
Blueberry Yoghurt cake
The Crust: A Buttery Beginning
I start by following the directions on the back of a Graham cracker crust package—crushed crackers mixed with melted butter until they resemble golden sand. Pressing the mixture into a springform pan is oddly satisfying, like building the foundation of something wonderful. Once it’s smooth and firm, I pop it into the freezer to chill while I prepare the filling.
The Filling: Creamy, Dreamy, and Fruity
In a large bowl, I mix Greek yogurt, an egg, vanilla pudding powder, sugar, milk, and a splash of oil. The hand mixer does its magic, turning everything into a silky, pale batter that smells like vanilla clouds.
Meanwhile, I let the fruit drip in a sieve—mandarins, blueberries, maybe some blackberries or cherries if I have them. Peaches are lovely too, especially when they’re ripe and fragrant.
Layering the Love
Once the crust is firm, I pour in half the yogurt mixture, then scatter some of the fruit across the surface. Another layer of cheesecake mixture goes on top, followed by a final flourish of mandarins and berries. It’s like painting with fruit—each piece placed with care.
Baking and Waiting (the Hardest Part)
Into the oven it goes, at 350°F (180°C) for about 70 to 75 minutes. I do the toothpick test, just like my mother taught me, and when it comes out clean, I know it’s ready.
Cooling is key: first an hour in the pan, then a few hours in the fridge—or overnight if I can resist. The result is a cheesecake that’s light yet luscious, with bursts of fruit in every bite.
A Slice of Joy
This Yogurt Cheesecake is more than a dessert—it’s a celebration of seasons, memories, and the quiet joy of baking something beautiful. Whether you use blueberries, peaches, or a mix of your favorite fruits, I hope it brings you the same happiness it brings me.
Yogurt Cheesecake with fruit or berries
Ingredients
- Crust:
- 1 1/2 cups Graham crackers, finely ground
- 1/2 cup butter
- 2 tbsp. sugar
- Filling:
- 500g Creek Yogurt 5% Fat (I used Fage 2% to 5 %)
- 1 Egg
- 1 pack Vanilla pudding (Dr. Oetger or other Cooking types)
- 3/4 cup Milk
- 1/2 cup Vegetable oil
- 1/2 cup sugar
- Mandarine strained from jar or can, blackberries, cherries or blueberries
- 9″ round Spring form
Instructions
- Preheat oven to 350F (180C)
- Follow direction on the Graham cracker crust (mix with butter) on back of the package.
- Press down Graham crackers into the springform and let cool in freezer while preparing the filling
- With a hand mixer mix yogurt, egg, vanilla pudding, sugar, milk and oil in a large bowl.
- Place mandarines, washed cherries, blackberries and/or blueberries in a sieve to drip.
- Remove spring form with Graham cracker crust from freezer.
- Fill the spring form with half of the yoghurt mixture, alternate with some fruit, finish with the rest of the cheese cake mixture.
- Lay the rest of mandarines and berries on top.
- Bake at 350F (180C) for 70 to 75 minutes.
- Make a tooth pick test.
- Remove from oven and let cool for an hour in the spring form.
- Remove the spring form and cool for an additional 3 hours, or overnight in the refrigerator.
Notes
Let cool at least 3 to 4 hours in the refrigerator, or best overnight. Streusel are optional
