🫐 Blueberry Greek Yogurt Cheesecake
Creamy, light, and wonderfully tangy, this Blueberry Greek Yogurt Cheesecake is an easy baked dessert made with just a handful of wholesome ingredients.
Greek yogurt creates a smooth, cheesecake-like texture without the heaviness of traditional cream cheese, while blueberries add juicy bursts of fruity flavor throughout every slice.
It’s delicious served chilled with fresh berries and a drizzle of honey.
⏱️ Recipe Information
Prep Time: 10 minutes
Bake Time: 40–50 minutes
Cooling Time: 1 hour
Chill Time: 2 hours
Total Time: About 3½ hours
Servings: 8
Difficulty: Easy
Method: Oven-Baked
🛒 Ingredients
- 500 g Greek yogurt, preferably full-fat or thick Greek yogurt
- 4 large eggs
- 5 tablespoons cornstarch
- 150 g fresh or frozen blueberries
- 1 teaspoon vanilla extract, optional
- 70–80 g honey or maple syrup, optional
Optional Garnishes
- Fresh blueberries
- Powdered sugar
- Extra Greek yogurt
- Honey or maple syrup
- Lemon zest
- Fresh mint
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C).
Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
Leave a little parchment extending above the sides to make removing the cheesecake easier.
2. Prepare the Blueberries
If using fresh blueberries, rinse and dry them thoroughly.
If using frozen blueberries, there’s no need to thaw them first.
Set aside approximately ⅓ of the blueberries for scattering over the top.
3. Mix the Greek Yogurt
Place the Greek yogurt in a large mixing bowl.
Add the eggs, cornstarch, vanilla extract, and honey or maple syrup if using.
Whisk until smooth and completely combined.
Avoid vigorous whipping—you want a smooth batter without incorporating excessive air.
4. Add the Blueberries
Gently fold most of the blueberries into the yogurt mixture.
Be careful not to crush them too much.
A few berries breaking apart is perfectly fine and will create beautiful purple streaks throughout the cheesecake.
5. Fill the Pan
Pour the batter into the prepared cake pan.
Smooth the top with a spatula.
Scatter the remaining blueberries over the surface.
6. Bake
Place the cheesecake in the preheated oven.
Bake for approximately 40–50 minutes, or until the edges are set and the center still has a slight gentle wobble.
The cheesecake will continue to firm up as it cools.
Avoid overbaking, as this can make the yogurt-based cheesecake dry or rubbery.
7. Cool
Turn off the oven and leave the cheesecake inside with the oven door slightly open for approximately 10–15 minutes.
This gradual cooling helps reduce the chance of dramatic cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
8. Chill
Once cooled, cover the cheesecake and refrigerate for at least 2 hours.
For the cleanest slices and firmest texture, refrigerate it overnight.
9. Remove From the Pan
Carefully lift the cheesecake out using the parchment paper.
Transfer it to a serving plate.
If desired, run a thin knife around the edges before removing the parchment.
10. Garnish and Serve
Top with fresh blueberries.
Drizzle with honey or maple syrup, or add a light dusting of powdered sugar.
For an extra creamy presentation, serve each slice with a spoonful of Greek yogurt.
Slice with a sharp knife and serve chilled.
⭐ Chef’s Tips
Use thick Greek yogurt: The thicker the yogurt, the creamier and more cheesecake-like the final texture.
Full-fat yogurt gives the richest result: Lower-fat yogurt can work, but the finished cheesecake will generally be lighter and less creamy.
Don’t overmix: Excessive whisking incorporates air, which can cause the cheesecake to puff and then collapse.
Frozen blueberries are fine: Add them directly from frozen rather than thawing them first.
Don’t judge doneness by a completely firm center: A slight wobble is ideal. The cheesecake firms considerably as it chills.
Chill thoroughly: This is especially important for getting clean slices.
🫐 Easy Variations
Lemon Blueberry Cheesecake
Add 1 tablespoon finely grated lemon zest and 1 tablespoon lemon juice to brighten the blueberry flavor.
Mixed Berry Yogurt Cheesecake
Replace some of the blueberries with raspberries, blackberries, or chopped strawberries.
Vanilla Berry Cheesecake
Use the full teaspoon of vanilla and add an extra ½ teaspoon for a stronger vanilla flavor.
Honey Almond Cheesecake
Drizzle honey over the chilled cheesecake and sprinkle toasted sliced almonds over the top.
Cinnamon Blueberry Cheesecake
Add ½ teaspoon ground cinnamon to the batter for a warm, lightly spiced flavor.
🍓 Serving Suggestions
Serve chilled with:
- Fresh blueberries
- Raspberries
- Strawberries
- Greek yogurt
- Honey
- Maple syrup
- Lemon zest
- Berry sauce
- Fresh mint
A spoonful of blueberry compote over each slice makes an especially beautiful presentation.
🧊 Storage
Store the cheesecake covered in the refrigerator for up to 4 days.
Keep it chilled until ready to serve.
Because this is a yogurt-based cheesecake, refrigeration is important for maintaining both texture and freshness.
❄️ Freezing
For longer storage, freeze individual slices or the whole cheesecake for up to 1 month.
Wrap tightly in plastic wrap and place in a freezer-safe container.
Thaw overnight in the refrigerator before serving.
The texture may become slightly softer after freezing, but it will remain delicious.
🫐🍰 Final Result
This Blueberry Greek Yogurt Cheesecake is creamy, lightly sweet, pleasantly tangy, and bursting with juicy blueberries.
With no cream cheese required, it’s a wonderfully simple dessert that relies on thick Greek yogurt for its rich, cheesecake-like texture.
Fresh, fruity, creamy, and incredibly easy—this is a blueberry dessert you’ll want to make again and again! 🫐✨