Baked Yogurt Cheesecake (Impossible Yogurt Cake)
This impossibly simple cake went viral for requiring just 3 ingredients! Greek yogurt, eggs, and sweetener bake into a creamy, tangy cheesecake with a gorgeous caramelized top. It's lighter than traditional cheesecake but just as satisfying. The best part? No crust needed!
Ingredients
- 2 cups Greek yogurt (full-fat)
- 2 eggs
- 1/3 cup sugar (or honey)
- 1 teaspoon vanilla extract
- Optional: lemon zest, berries for serving
Instructions
- 1 Preheat oven to 350°F.
- 2 Line a 7-inch round cake pan with parchment paper, leaving overhang on the sides.
- 3 In a bowl, whisk together Greek yogurt, eggs, sugar, and vanilla until smooth.
- 4 Pour batter into prepared pan.
- 5 Bake for 30-35 minutes until the top is golden brown and the center still jiggles slightly.
- 6 Turn off oven and let the cake cool inside with the door cracked for 20 minutes.
- 7 Remove from oven and let cool to room temperature.
- 8 Refrigerate for at least 4 hours or overnight.
- 9 The cake will firm up and develop a custardy texture.
- 10 Top with berries, honey, or enjoy plain.
Chef's Tips
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Use full-fat Greek yogurt for the best creamy texture.
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Don't overbake - the center should still wobble slightly.
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The dark golden top is intentional and adds flavor!
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This cake tastes best after being refrigerated overnight.
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It will deflate as it cools - this is normal.
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For a less tangy version, use regular yogurt mixed with cream cheese.
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Try adding lemon zest or almond extract for flavor variations.
Nutrition Information
| Calories | 180kcal |
|---|---|
| Protein | 10g |
| Carbohydrates | 22g |
| Fat | 6g |
| Fiber | 0g |
| Sugar | 20g |
| Sodium | 65mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.