Strawberry Yogurt Cheesecake


• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup plain Greek yogurt
• 2 cups fresh strawberries, diced
• 1/4 cup strawberry jam


. Preheat your oven to 325°F (163°C) and grease a springform pan.
. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan to create the crust.
. In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition.
. Gently fold in Greek yogurt until fully combined, then stir in diced strawberries.
. Pour the batter over the crust and smooth the top. Drop spoonfuls of strawberry jam onto the surface and use a knife to create swirls.
. Bake for 50-60 minutes or until the center is set. Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 4 hours or overnight.
. Once chilled, remove from the pan, slice, and serve. Garnish with additional strawberries if desired.

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