Cherry Yoghurt Cheesecake Recipe

Name: Cherry Yoghurt Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups sweet biscuit crumbs; 70g butter, melted; Filling; 750g block PHILADELPHIA Cream Cheese, softened; 3/4 cup caster sugar; 1 1/2 teaspoons vanilla extract; 2 eggs; 200g Greek yoghurt; Garnish; 400g jar cherries, drained, liquid reserved; 1/4 cup caster sugar, extra; 2 teaspoons arrowroot, blended with 1 tablespoon cold water

Servings: persons

1 1/4 cups sweet biscuit crumbs
70g butter, melted
Filling
750g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
1 1/2 teaspoons vanilla extract
2 eggs
200g Greek yoghurt
Garnish
400g jar cherries, drained, liquid reserved
1/4 cup caster sugar, extra
2 teaspoons arrowroot, blended with 1 tablespoon cold water

1
Combine biscuit crumbs and butter in a bowl.
2
Press into the base of a greased and lined 22cm (9) round springform tin.
3
Chill 10 minutes.
4
Beat 500g Philly*, 1/2 cup sugar and 1 teaspoon vanilla using an electric mixer until smooth.
5
Beat in the eggs, one at a time.
6
Pour mixture into the prepared base and bake at 180C for 20 minutes.
7
Cool 5 minutes.
8
Beat remaining Philly*, sugar and vanilla until smooth, then beat in the yoghurt.
9
Pour over cooked base then bake for a further 10-15 minutes until just a little wobbly in centre.
10
Turn off oven and allow to cool in oven with door ajar.
11
Chill.
12
Combine reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan over a low heat until sugar has dissolved and syrup has thickened.
13
Stir in cherries and take off heat, cool.
14
Serve cherries and syrup over the chilled cheesecake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups sweet biscuit crumbs, 70g butter, melted, Filling, 750g block PHILADELPHIA Cream Cheese, softened, and more.

Yes, Cherry Yoghurt Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Yoghurt Cheesecake

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