Yogurt and peanut butter cheesecake

Yogurt and peanut butter cheesecake

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35 minutes
8-10 servings
1 hour 10 minutes


  • For the crust:
  • 1 ½ cup Graham crackers
  • 2 tablespoons cocoa powder
  • ¼ cup cane sugar
  • ¼ cup melted coconut oil
  • For the cheesecake:
  • 1 cup cream cheese
  • 2 cup of Oikos 11% plain yogurt
  • 1/2 cup cane sugar
  • 3/4 cup peanut butter
  • 2 egg whites
  • 2 whole eggs

Preparation steps

  • For the crust:


    Preheat oven to 350 °F.


    Place parchment paper in a 6" springform pan or 8" x 8" cake pan.


    In a small bowl, combine graham crackers, sugar, cocoa powder and coconut oil.


    Press mixture into bottom of pan and bake for 8 minutes. Let cool on the countertop.

  • For the cheesecake:


    Preheat oven to 350 °F. In a food processor, blend cream cheese and yogurt until smooth. Scrape the edges with a spatula and add the sugar and peanut butter, blend again for a few seconds, then add the eggs one at a time and blend until well incorporated. Do not over stir the mixture.


    Pour the mixture over the reserved crust and place in the oven for 1 h 10 minutes. Gently check with the tip of a knife to see if the mixture is cooked through.


    The cake is ready when the middle is firm.


    Let the cake cool for 1 hour on the counter, then transfer it to the refrigerator for at least 3 hours (ideally overnight).


    Garnish with caramelized nuts and chocolate bark.