Chocolate Yogurt Cheesecake
Indulge in the decadence of a Chocolate Yogurt Cheesecake—a rich, creamy dessert that combines the velvety smoothness of cream cheese with the tangy lightness of Greek yogurt. Perfectly balanced with melted dark chocolate for an intense cocoa flavor, this cheesecake rests on a buttery graham cracker crust and achieves a luxurious texture without being overly heavy. Baked to perfection and chilled for a flawless finish, it’s an irresistible showstopper for any occasion. Garnish with a dusting of cocoa powder and a handful of fresh berries for a visually stunning and flavor-packed treat. With its easy-to-follow steps and crowd-pleasing appeal, this cheesecake will quickly become a favorite in your dessert repertoire!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 240 grams plain Greek yogurt
- 150 grams granulated sugar
- 200 grams dark chocolate, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (optional, for garnish)
- 100 grams fresh berries (optional, for serving)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Place in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the softened cream cheese and Greek yogurt together until smooth and creamy using a hand or stand mixer set on medium speed.
Add the granulated sugar and continue to mix until fully incorporated.
Reduce the mixer speed to low and slowly pour in the melted, cooled dark chocolate. Beat until smooth.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure an even consistency.
Stir in the vanilla extract until evenly distributed.
Pour the cheesecake batter over the chilled crust in the springform pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly when shaken.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Transfer the cheesecake to the refrigerator to chill for at least 4 hours, or preferably overnight, before serving.
Before serving, optionally dust the top with cocoa powder and garnish with fresh berries for a pop of color.
Slice and enjoy your Chocolate Yogurt Cheesecake!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 36.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
