Cherry Yoghurt Cheesecake Recipe

Name: Cherry Yoghurt Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sweet biscuit crumbs; 80 g butter, melted; 750 g PHILADELPHIA Cream Cheese, softened; 3/4 cup caster sugar; 1 1/2 teaspoons vanilla; 2 eggs; 200 g Greek natural yoghurt; 400 g jar cherries, drained, liquid reserved; 1/4 cup caster sugar, extra; 2 teaspoons arrowroot, blended with 1 tablespoon cold water

Servings: persons

1
COMBINE biscuit crumbs and butter.
2
Press into the base of a greased and lined 22cm round springform pan.
3
Chill.
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 into the prepared base and bake in a moderate oven 180C for 20 minutes.
7
Cool 5 minutes.
8
BEAT the remaining PHILLY, sugar and vanilla until smooth, then beat in the yoghurt.
9
Pour over cooked base then bake for a further 1015 minutes until just a little wobbly in centre.
10
Allow to cool in oven with door ajar.
11
Chill.
12
COMBINE the reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan and stir over a low heat until sugar has dissolved and syrup has thickened.
13
Stir in cherries and cool.
14
Slice the cheesecake and place onto serving plates, spoon over cherries and syrup.
15
Serve immediately.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/4 cups sweet biscuit crumbs, 80 g butter, melted, 750 g PHILADELPHIA Cream Cheese, softened, 3/4 cup caster sugar, 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.

That's it — enjoy your meal!

Cherry Yoghurt Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions