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I have extremely strong opinions when it comes to cheesecake. My formative foodie years were spent in Philadelphia, so I’m a fan of creamy, fluffy cheesecakes, NOT dense, rich NY cheesecake! This breakfast-inspired cheesecake is made with a secret ingredient that makes it melt in your mouth!
Clover Sonoma (a local Bay Area dairy brand!) was kind enough to send me some of their new Organic Cream on Top Yogurt and I figured this would be the perfect ingredient for a cheesecake! The best part of this yogurt is that it has a layer of cream on top of it! It’s super rich and healthy!
A lot of people use sour cream to give cheesecakes a fluffy, smooth texture. Sour cream helps break up the dense cream cheese. However, you can use yogurt to substitute for sour cream. Plus it’s much healthier!
I made the crust with a mixture of Biscoff cookies and granola. My idea was to basically turn a parfait into a cheesecake and the granola actually paired really well with the cheesecake!
The yogurt adds a tartness and creaminess that is absolutely amazing! Who says you can’t have dessert for breakfast?
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Yogurt Cheesecake
Ingredients
Crust
- 20 Biscoff Cookies OR 12 sheets of Graham Crackers
- 1/2 cup granola
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
Filling
- 7 oz (1 pkg) Clover Sonoma Organic Cream on Top Vanilla Yogurt
- 8 oz (1pkg) cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all purpose flour
Instructions
Crust
- Add cookies and granola into a blender and pulse until it’s nice and fine. It took me about 5-6 pulses.
- Pour the crumbs into a bowl and add sugar, salt and butter. Mix well and press into a 9-inch tart pan. Make sure the edges are packed nice and tight. Place the crust into the freezer.
Filling
- Pre-heat oven to 325 F.
- Add Clover Sonoma Organic Cream on Top Yogurt, cream cheese, egg, sugar, vanilla and all purpose flour to a medium mixing bowl. Mix on medium speed until smooth.
- Grab the crust out of the freezer. Take a piece of foil and wrap it around the tart pan. Pour the batter into the crust. Bake for 30 minutes, until the cheesecake is just set. Cool on a rack for 1 hours and then refrigerate overnight or at least 4 hours. Top with slices peaches, plums or any other fruit and some granola.
