Baked Cheesecake Pots with Yoghurt recipe

Name: Baked Cheesecake Pots with Yoghurt
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 300g Cream Cheese; 150g Greek Yoghurt; 75g Caster Sugar; 2 Eggs; 1 tsp Vanilla Extract; 1 tsp Lemon Zest; 120g Digestive Biscuits; 60g Butter

A creamy, lightly tangy baked cheesecake served in individual pots for an elegant yet simple dessert. The yoghurt adds freshness and a softer set, while the buttery base gives a classic cheesecake finish.

45 min · Easy · British Jump to method

Ingredients

4 servings

300g Cream Cheese
150g Greek Yoghurt
75g Caster Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Lemon Zest
120g Digestive Biscuits
60g Butter

Nutrition	Per serving
Calories	552 kcal
Protein	10.8 g
Carbohydrates	26.9 g
Fat	42.4 g
Saturated fat	24.8 g
Fibre	0.6 g
Sugar	17 g
Sodium	262 mg

Why this works

Rich, energy-dense dessert with moderate protein but high saturated fat and sugar.

Calcium and protein. Cream cheese, Greek yoghurt and eggs provide some protein and calcium, though this is outweighed by the dessert's richness.

High saturated fat. Cream cheese and butter make this dish high in saturated fat, so it is best enjoyed occasionally.

Added sugar content. Caster sugar and digestive biscuits contribute a moderate-to-high sugar load per serving.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3). Lightly grease 4 small ramekins or ovenproof pots.
Melt the butter, then stir it through the crushed digestive biscuits and press the mixture into the bases of the pots to make a thin even layer.
In a bowl, beat the cream cheese, Greek yoghurt, caster sugar, eggs, vanilla extract and lemon zest until smooth and glossy.
Divide the mixture between the pots and place them in a baking dish. Pour in enough hot water to come halfway up the sides of the pots.
Bake for 20–25 minutes until just set with a slight wobble in the centre. Remove from the water bath and leave to cool.
Chill for at least 2 hours before serving.

Prefer the classic version? Baked Rice Cakes with Crème Fraîche and Yoghurt Swirl

Other Cheesecake Recipes

Lemon Yoghurt Cake

55 min · A light, tangy sponge with a moist crumb and bright citrus flavour, lifted by creamy yoghurt. Perfect with a cup of tea or served as a simple pudding with a dusting of icing sugar.

Lemon Pancakes with Fresh Mango and Yoghurt

25 min · Light, fluffy pancakes with a bright lemon lift, topped with juicy mango and creamy yoghurt. A cheerful breakfast or brunch dish that feels fresh and indulgent.

Orange and Yoghurt Cheesecake Pots

20 min · Light, creamy cheesecake pots with a bright orange flavour and a buttery crumb base. They make an elegant no-bake dessert with a fresh, tangy finish.

Bacon and Coleslaw Egg Salad Lettuce Cups

20 min · A creamy, crunchy egg salad with smoky bacon and coleslaw for extra texture. It is fresh, filling and perfect for a quick lunch.

Brioche Burger Buns with Cheesy Courgette and Onion Filling

25 min · Soft brioche buns are filled with golden courgettes and sweet red onions, bound with Greek yoghurt and melted cheese for a rich, savoury bite. It is a quick, comforting vegetarian dish with a lovely contrast of fluffy bread and tender, creamy vegetables.

Cheese and Mushroom Egg Custard Pot

35 min · A savoury baked egg custard with earthy mushrooms and a cheesy, creamy finish. This is a comforting, protein-rich dish that works well for breakfast, brunch or a light lunch.