Blueberry Yogurt Cheesecake

Yogurt Cheesecake with blueberries on top. close up image of the entire cake.

This started out as a fancy birthday cake for Chad and turned into one of the most amazing cheesecakes I have ever had. I am not a big fan of cheesecake’s because usually they are just too rich for me. However, after running low on ingredients and having to substitute cream cheese for yogurt I discovered a way to create a light, fluffy, and even a better for you cheesecake. I also want to make note that it was easy! There is allot of time in between the crust cooling, then cooling the cheesecake once it cooks so this is something you either should do the crust the night before or set an alarm for early in the morning to begin the process, regardless this recipe is worth the wait!



1 Cup Ground Raw Almonds

2/3 Cup Flour 

4 Tablespoon Melted Butter

1/3 Cup Brown Sugar

1 Egg Yolk (See my egg separation hack to learn how to remove the yolk from the white)


2 Cups Plain Greek Yogurt 

2 Eggs

2 Teaspoons Vanilla Extract

1 Tablespoon Corn Starch

½ Cup Turbinado Sugar

½ Cup Blueberries (for topping)

Mama's Tip:

 Add a ½ Tablespoon of your favorite wine to a small pot and add the blueberries. Simmer on low heat for 15 minutes and top the cheesecake for an added bit of flavor. This also makes the presentation of this cake something from a magazine. 


1. Put the almonds in a large bowl. Sift in the flour and stir to mix. Set aside. 

2. Whisk the butter with the brown sugar until light and fluffy. Beat in the egg yolk. Gradually fold in the nut mix, until well combined. 

3. Press the dough into the springform span spreading evenly along the bottom. Cover and chill for at least 30 minutes. 

4. Preheat the oven to 350 degrees and place the crust in the oven for 15 minutes. Remove and let cool while making the filling.


5.  Whisk the yogurt, vanilla, sugar, and eggs in a large bowl until everything is smooth. Add the corn starch and blend again. 

6. Pour the filling into the springform pan and bake at 350 degrees for 35 – 40 minutes. Make sure not to over bake! You can tell your cheesecake is done when the edges start to turn golden brown and begin to pull away from the side of the pan. The center should still be jiggly, but the cake should have an overall done look to it.

7. Take your cheesecake out of the oven and let chill for about 3 hours in the fridge. After the hours have past, place the cheesecake on a large plate/platter. Slide a knife along the edge of the inside of the spring form slowly. Release the spring form and carefully remove from around the cake.


8. Top with the blueberries and enjoy! Keep leftovers refrigerated.