• Graham Crackers: Crushing them fresh ensures a buttery, crisp topping that stays crunchy.
  • Unsalted Butter: Melted butter binds the crumbs together and adds richness.
  • Kosher Salt: Just a pinch to enhance all the flavors.
  • Cinnamon: Adds a warm, comforting hint to the topping.
  • Cornstarch: Helps thicken the berry sauce and stabilizes the yogurt bake.
  • Water: For dissolving cornstarch smoothly into the berry sauce.
  • Raspberries: Fresh or frozen works; fresh gives a slightly brighter flavor.
  • Sugar: Balances the tartness of raspberries in the sauce.
  • Lemon Juice: Always use fresh lemon juice to brighten up the berry sauce.
  • Vanilla Greek Yogurt: The star for that creamy baked cheesecake texture.
  • Eggs and Egg Yolk: They provide the structure needed to bake the yogurt while keeping it silky.
  • Honey: Natural sweetener that adds depth and a subtle floral note.
  • Vanilla Extract: For aromatic warmth in the baked yogurt.
  • Mixed Berries (Optional): Folding these in before baking adds surprise bursts of juicy flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love playing around with this recipe depending on the season and what I have on hand. You can make it your own by swapping out berries or toppings, which keeps it exciting.

  • Seasonal Berries: Using strawberries or blueberries instead of raspberries for the sauce gives a nice twist and freshness.
  • Dairy-Free Option: I’ve tried coconut yogurt with flax egg instead of eggs; while texture changes, it still tastes delicious.
  • Nutty Topping: Adding chopped toasted pecans or almonds to the graham cracker crumbs adds a lovely crunch and flavor.
  • Mini Servings: Baking in ramekins or muffin tins is great for portion control or parties.

How to Make Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe

Step 1: Prepare Your Graham Cracker Topping

Start by pulsing your graham crackers in a blender or food processor until you get fine crumbs. I like to keep an eye on them because you want a sandy texture, not powdery. Then, mix in the melted butter, a pinch of kosher salt, and cinnamon until everything’s combined. This topping brings a sweet, buttery crunch that elevates the whole dish.

Step 2: Whip Up the Berry Sauce

Whisk together cornstarch and water until smooth, then add to raspberries, sugar, and fresh lemon juice in a saucepan over medium heat. Stir gently, mashing raspberries slightly to release their juices. When it reaches a boil, let it bubble for about 3 minutes—it thickens nicely. I strain mine to get rid of seeds for a smooth finish, but if you like that rustic feel, feel free to leave them in.

Step 3: Bake the Yogurt Base

Preheat your oven to 350°F and grease your baking dish or ramekins well. In a bowl, whisk together vanilla Greek yogurt, eggs, egg yolk, cornstarch, honey, and vanilla extract until silky smooth. You can fold in mixed berries if you want extra bursts of color and flavor. Pour the batter into the baking dish and bake for about 35-38 minutes (less time for ramekins). You’ll know it’s ready when it’s set but still a little jiggly in the center—kind of like a custard. Don’t overbake or it’ll get rubbery!

Step 4: Cool and Serve with Toppings

Once out of the oven, let it cool for about 20 minutes. This helps it firm up just the right amount. Serve it warm or at room temperature topped generously with your graham cracker crumb mixture and a drizzle of that luscious berry sauce. The contrast between warm yogurt and cool berry sauce is something I never get tired of.

👨‍🍳

Pro Tips for Making Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe

  • Don’t Skimp on Butter: Melted butter in the graham cracker topping is key for that crunchy, flavorful crust—don’t skip it!
  • Watch Your Bake Time: I learned the hard way that overbaking makes the yogurt rubbery, so start checking a few minutes before time’s up.
  • Strain Your Berry Sauce: Removing seeds makes the sauce smoother, perfect if you’re serving guests or want a more elegant presentation.
  • Use Fresh Lemon Juice: Bottled lemon juice can be bitter—fresh juice brightens the sauce beautifully.

How to Serve Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe

A slice of creamy yellow cheesecake sits on a white plate with a white marbled texture surface. The cheesecake has three visible layers: a crumbly light brown crust at the bottom, a thick smooth pale yellow middle layer, and a glossy red raspberry topping arranged in a semi-circle near the crust. The top of the cheesecake is sprinkled with crumbly brown streusel and decorated with three fresh, bright red raspberries. Scattered fresh raspberries and a silver fork rest beside the cheesecake on the plate. The background shows more scattered raspberries and a gray striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with a sprinkle of extra graham cracker crumbs and a few fresh berries on top—it adds color and a nice crunch. Sometimes I add a mint leaf for a fresh pop. A little dollop of whipped cream wouldn’t hurt either if you want to indulge!

Side Dishes

This dessert goes surprisingly well alongside a simple green salad for a light summer meal or paired with a strong cup of coffee or herbal tea for a cozy afternoon treat. For brunch, I love serving it with lemon poppyseed muffins or fresh croissants.

Creative Ways to Present

For dinner parties, I sometimes pipe the baked yogurt into individual glasses layered with berry sauce and topping for a pretty parfait look. You could also press the crumbs into the bottom of ramekins before adding yogurt, then top with berry sauce for a cute layered effect. It feels fancy but is totally doable!

Make Ahead and Storage

Storing Leftovers

I typically store any leftovers covered tightly in the refrigerator for up to 3 days. The texture holds up well, but the topping may soften a bit—just sprinkle fresh crumbs before serving again. Reheat gently or enjoy chilled.

Freezing

I’ve frozen this baked yogurt a couple of times with decent results—wrap individual slices tightly and thaw overnight in the fridge. The texture may soften slightly but still tastes great, especially with fresh berry sauce on top.

Reheating

When reheating, I pop leftovers into a warm oven (around 300°F) for 5-7 minutes to gently warm without drying it out. Avoid microwaving as it can make the yogurt grainy. Serving with a fresh spoonful of berry sauce really revives it.

FAQs

  1. Can I use any type of yogurt for the baked yogurt?

    I recommend using thick, full-fat Greek yogurt for the best texture and creaminess. Regular or low-fat yogurts might result in a runnier bake, while non-Greek yogurts won’t hold structure as well.

  2. Is it necessary to strain the berry sauce?

    Straining the berry sauce is optional but recommended if you prefer a smooth, seed-free sauce. If you don’t mind a bit of texture and crunch, leaving the seeds in adds rustic charm.

  3. How do I know when the baked yogurt is done?

    The yogurt is ready when the edges are set and the center is slightly jiggly but not liquid. It should feel firm to the touch but still tender, similar to a baked custard. Use the timing as a guide and check starting at 30 minutes.

  4. Can I prepare this recipe in advance?

    Yes! The baked yogurt and berry sauce can be made ahead and stored separately in the fridge. Just assemble before serving to keep the crumb topping crunchy and fresh.

Final Thoughts

This Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe has become a go-to of mine when I want a dessert that’s indulgent yet approachable. Its simplicity makes it accessible, but every bite feels like a real treat. If you try making this, I promise you’ll be surprised at how effortlessly it comes together and how often you’ll find yourself reaching for it. Give it a shot—you might just discover your new favorite dessert!

I absolutely love how this Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe brings together creamy, tangy, and crunchy textures all in one gorgeous dish. It’s one of those desserts that feels special yet is surprisingly simple to make, perfect for a weekend treat or a light, impressive dessert for guests. When I first tried baking yogurt this way, I was amazed at how it transformed, giving that cheesecake vibe without the heaviness.

You’ll find that the combination of the rich baked yogurt with tart berry sauce and the buttery crunch of graham cracker topping is a total crowd-pleaser. Whether you’re looking for a sweet bite after dinner or a delightful brunch addition, this recipe hits the spot every time. Plus, it’s a fantastic way to use up that tub of Greek yogurt sitting in your fridge!

❣️

Why You’ll Love This Recipe

  • Effortless Elegance: It looks and tastes like a fancy cheesecake, but you’re mostly just mixing and baking yogurt.
  • Perfect Balance: Creamy baked yogurt, fresh berry tang, and crumbly graham cracker topping make every bite exciting.
  • Family Favorite: My whole family goes crazy for this dessert—kids and adults alike.
  • Flexible and Friendly: You can easily swap berries, adjust sweetness, or bake in ramekins for individual servings.
A round yellow cooked base with a slightly browned edge sits centered on a white plate on a white marbled surface. The base is topped with a thick layer of light brown crumbly streusel evenly spread across the surface. Bright red raspberry sauce is drizzled in wide stripes over the streusel. Fresh whole raspberries are heaped in the center, adding a fresh, textured contrast. In the background, a clear bowl filled with more crumbly streusel and scattered fresh raspberries add color and context. A white pitcher with red sauce is partially visible on the right, and a grey striped cloth napkin lies beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor and texture. I always recommend using full-fat Greek yogurt if you want that rich, creamy finish, and fresh berries really make the berry sauce pop.

  • Graham Crackers: Crushing them fresh ensures a buttery, crisp topping that stays crunchy.
  • Unsalted Butter: Melted butter binds the crumbs together and adds richness.
  • Kosher Salt: Just a pinch to enhance all the flavors.
  • Cinnamon: Adds a warm, comforting hint to the topping.
  • Cornstarch: Helps thicken the berry sauce and stabilizes the yogurt bake.
  • Water: For dissolving cornstarch smoothly into the berry sauce.
  • Raspberries: Fresh or frozen works; fresh gives a slightly brighter flavor.
  • Sugar: Balances the tartness of raspberries in the sauce.
  • Lemon Juice: Always use fresh lemon juice to brighten up the berry sauce.
  • Vanilla Greek Yogurt: The star for that creamy baked cheesecake texture.
  • Eggs and Egg Yolk: They provide the structure needed to bake the yogurt while keeping it silky.
  • Honey: Natural sweetener that adds depth and a subtle floral note.
  • Vanilla Extract: For aromatic warmth in the baked yogurt.
  • Mixed Berries (Optional): Folding these in before baking adds surprise bursts of juicy flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love playing around with this recipe depending on the season and what I have on hand. You can make it your own by swapping out berries or toppings, which keeps it exciting.

  • Seasonal Berries: Using strawberries or blueberries instead of raspberries for the sauce gives a nice twist and freshness.
  • Dairy-Free Option: I’ve tried coconut yogurt with flax egg instead of eggs; while texture changes, it still tastes delicious.
  • Nutty Topping: Adding chopped toasted pecans or almonds to the graham cracker crumbs adds a lovely crunch and flavor.
  • Mini Servings: Baking in ramekins or muffin tins is great for portion control or parties.

How to Make Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe

Step 1: Prepare Your Graham Cracker Topping

Start by pulsing your graham crackers in a blender or food processor until you get fine crumbs. I like to keep an eye on them because you want a sandy texture, not powdery. Then, mix in the melted butter, a pinch of kosher salt, and cinnamon until everything’s combined. This topping brings a sweet, buttery crunch that elevates the whole dish.

Step 2: Whip Up the Berry Sauce

Whisk together cornstarch and water until smooth, then add to raspberries, sugar, and fresh lemon juice in a saucepan over medium heat. Stir gently, mashing raspberries slightly to release their juices. When it reaches a boil, let it bubble for about 3 minutes—it thickens nicely. I strain mine to get rid of seeds for a smooth finish, but if you like that rustic feel, feel free to leave them in.

Step 3: Bake the Yogurt Base

Preheat your oven to 350°F and grease your baking dish or ramekins well. In a bowl, whisk together vanilla Greek yogurt, eggs, egg yolk, cornstarch, honey, and vanilla extract until silky smooth. You can fold in mixed berries if you want extra bursts of color and flavor. Pour the batter into the baking dish and bake for about 35-38 minutes (less time for ramekins). You’ll know it’s ready when it’s set but still a little jiggly in the center—kind of like a custard. Don’t overbake or it’ll get rubbery!

Step 4: Cool and Serve with Toppings

Once out of the oven, let it cool for about 20 minutes. This helps it firm up just the right amount. Serve it warm or at room temperature topped generously with your graham cracker crumb mixture and a drizzle of that luscious berry sauce. The contrast between warm yogurt and cool berry sauce is something I never get tired of.

👨‍🍳

Pro Tips for Making Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe

  • Don’t Skimp on Butter: Melted butter in the graham cracker topping is key for that crunchy, flavorful crust—don’t skip it!
  • Watch Your Bake Time: I learned the hard way that overbaking makes the yogurt rubbery, so start checking a few minutes before time’s up.
  • Strain Your Berry Sauce: Removing seeds makes the sauce smoother, perfect if you’re serving guests or want a more elegant presentation.
  • Use Fresh Lemon Juice: Bottled lemon juice can be bitter—fresh juice brightens the sauce beautifully.

How to Serve Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe

A slice of creamy yellow cheesecake sits on a white plate with a white marbled texture surface. The cheesecake has three visible layers: a crumbly light brown crust at the bottom, a thick smooth pale yellow middle layer, and a glossy red raspberry topping arranged in a semi-circle near the crust. The top of the cheesecake is sprinkled with crumbly brown streusel and decorated with three fresh, bright red raspberries. Scattered fresh raspberries and a silver fork rest beside the cheesecake on the plate. The background shows more scattered raspberries and a gray striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with a sprinkle of extra graham cracker crumbs and a few fresh berries on top—it adds color and a nice crunch. Sometimes I add a mint leaf for a fresh pop. A little dollop of whipped cream wouldn’t hurt either if you want to indulge!

Side Dishes

This dessert goes surprisingly well alongside a simple green salad for a light summer meal or paired with a strong cup of coffee or herbal tea for a cozy afternoon treat. For brunch, I love serving it with lemon poppyseed muffins or fresh croissants.

Creative Ways to Present

For dinner parties, I sometimes pipe the baked yogurt into individual glasses layered with berry sauce and topping for a pretty parfait look. You could also press the crumbs into the bottom of ramekins before adding yogurt, then top with berry sauce for a cute layered effect. It feels fancy but is totally doable!

Make Ahead and Storage

Storing Leftovers

I typically store any leftovers covered tightly in the refrigerator for up to 3 days. The texture holds up well, but the topping may soften a bit—just sprinkle fresh crumbs before serving again. Reheat gently or enjoy chilled.

Freezing

I’ve frozen this baked yogurt a couple of times with decent results—wrap individual slices tightly and thaw overnight in the fridge. The texture may soften slightly but still tastes great, especially with fresh berry sauce on top.

Reheating

When reheating, I pop leftovers into a warm oven (around 300°F) for 5-7 minutes to gently warm without drying it out. Avoid microwaving as it can make the yogurt grainy. Serving with a fresh spoonful of berry sauce really revives it.

FAQs

  1. Can I use any type of yogurt for the baked yogurt?

    I recommend using thick, full-fat Greek yogurt for the best texture and creaminess. Regular or low-fat yogurts might result in a runnier bake, while non-Greek yogurts won’t hold structure as well.

  2. Is it necessary to strain the berry sauce?

    Straining the berry sauce is optional but recommended if you prefer a smooth, seed-free sauce. If you don’t mind a bit of texture and crunch, leaving the seeds in adds rustic charm.

  3. How do I know when the baked yogurt is done?

    The yogurt is ready when the edges are set and the center is slightly jiggly but not liquid. It should feel firm to the touch but still tender, similar to a baked custard. Use the timing as a guide and check starting at 30 minutes.

  4. Can I prepare this recipe in advance?

    Yes! The baked yogurt and berry sauce can be made ahead and stored separately in the fridge. Just assemble before serving to keep the crumb topping crunchy and fresh.

Final Thoughts

This Baked Cheesecake Yogurt with Berry Sauce and Graham Cracker Topping Recipe has become a go-to of mine when I want a dessert that’s indulgent yet approachable. Its simplicity makes it accessible, but every bite feels like a real treat. If you try making this, I promise you’ll be surprised at how effortlessly it comes together and how often you’ll find yourself reaching for it. Give it a shot—you might just discover your new favorite dessert!

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Hi, I’m Clara Roberts. I create easy and flavorful recipes that fit right into everyday life, from speedy weeknight dinners to irresistible desserts you’ll crave on repeat. Together, we’ll turn your kitchen into the warm heart of your home.

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