Yogurt and Chèvre Cheesecake

Before you get too excited, I must warn you that this cheesecake is not for dessert! I have made sweet cheesecakes with chèvre before, and they’re fabulous, but this one is classified as a savory first course – perfect for a holiday meal.

I had a recipe once for something similar, but for the life of me I can’t find it anywhere. I’d made it for a party I catered, and it really confused people. They just weren’t too sure what to do with it, even though I’d sliced it up into thin wedges, which I thought made it obvious. Some people stuck crackers in it, treating it like a dip, and I can’t remember what else occurred. I’ve probably blocked it for psychological reasons. Sometimes it’s an anthropological study watching people eat at parties. Which reminds me, I’m really glad I don’t cater any longer.

But back to this cheesecake. I was inspired by Chobani’s #MadeWithChobani project to create a yogurt-based recipe. And immediately this recipe came to mind, although I ended up creating one out of thin air.

As with all yogurt with which I want to cook or bake, even Greek yogurt, I first placed the 32 ounces of yogurt into a paper towel-lined colander placed in a large bowl.


I then let it sit in the refrigerator overnight, or about 8 hours. About 1/2 cup of whey came out of the yogurt, which you can keep to use in cooking. Yogurt can certainly be used as is, but I prefer the more yogurt cheese-like texture for cooking and baking.

This cheesecake “batter” can be mixed with basil pesto or sun-dried tomato pesto for completely different flavors. In fact, they can be layered for a really Christmassy look. But I wanted the yogurt texture and the chèvre flavor to really shine in this simple, yet stunning appetizer.

There was no payment or any kind of compensation for my use of the Chobani yogurt. I’ve purchased it many times and it’s a quality product. And you can participate in this project as well! (Obviously this is an old post, so ignore!)

Yogurt and Chèvre Cheesecake

2 tablespoons butter
Approximately 1/3 cup bread crumbs
12 ounces Chobani plain yogurt cheese (see above), at room temperature, made from Greek yogurt
8 ounces chèvre or other creamy goat cheese, at room temperature
1 egg
2 egg yolks
Pinch of salt

Preheat the oven to 350 degrees Fahrenheit.

For this cheesecake, I used a shallow, oven-proof baking dish, with an 8″ base. I didn’t want a really thick cheesecake because they’re more challenging to bake properly, and a small slice is all you need for an this appetizer.

Start by melting the butter in the dish using the microwave.


My bread crumbs were made by processing a piece of French bread, with the crusts mostly removed. I toasted them in a skillet just until golden.

Tilt the dish all around to get the butter all around the sides and bottom. Then add the bread crumbs and do the same. There should just be a light coating of crumbs; set aside.

Using an electric mixer, mix the yogurt cheese, the goat cheese, eggs, and salt until smooth.

Carefully place the yogurt cheese mixture into the dish, smoothing the top.

Bake for 15 minutes, then lower the heat to 325 degrees and bake for another 15 minutes. At this point test the cheesecake to make sure it has baked thoroughly. If it needs a few more minutes, just turn off the oven and let it sit for about ten minutes more. It should be slightly firm, and not wiggle in the middle.

Then remove the cheesecake from the oven and let cool slightly and set.


When you’re ready to serve the cheesecake, carefully cut into wedges. I served this particular cheesecake with a salad of greens with blackberries and toasted walnuts. The dressing was orange oil and balsamic vinegar. I also added a generous sprinkling of salt.


You will notice that this cheesecake has a slight mealiness to it. But unlike a poorly, overcooked cheesecake that becomes horribly mealy, this texture instead is from the yogurt cheese. It’s also still important not to overcook this version, just like all cheesecakes.

I hope you all enjoy this savory twist on a cheesecake, and from my family to yours, Merry Christmas!!!

By Published On: December 22nd, 201428 Comments on Yogurt and Chèvre Cheesecake

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller December 22, 2014 at 8:06 AM - Reply

    Nice idea to make a savoury cheesecake. What a lovely way to start a meal – or a great light meal. Happy Christmas Mimi!!

    • chef mimi December 22, 2014 at 9:19 AM - Reply

      Thanks so much! And Merry Christmas to you and your beautiful family!

  2. sallybr December 22, 2014 at 8:38 AM - Reply

    Sorry, but I get excited EXACTLY because it’s not dessert! My type of cheesecake, hands down!

    awesome post, Mimi!


    • chef mimi December 22, 2014 at 9:18 AM - Reply

      Hahahahahaha! I’m a more savory person as well. But you bake such pretty things I assumed you were a sweets person. Of course, they’re both delicious! Merry Christmas! Maybe we can get together in 2015!

  3. Peter - The Roaming GastroGnome December 22, 2014 at 9:38 AM - Reply

    Looks great, and I must say seems to be a great base you can really get creative with!

  4. miyoreos December 22, 2014 at 9:49 AM - Reply

    Ohh this looks delicious! I love goat cheese, but have never tried it with yogurt :) Merry Christmas Mimi!

    • chef mimi December 22, 2014 at 10:01 AM - Reply

      Ricotta would work, as would cream cheese. I just like this texture!!! Merry Christmas!

      • miyoreos December 23, 2014 at 8:00 PM

        hmmm I’ll have to try it! :D

  5. Anna Buckley December 22, 2014 at 2:18 PM - Reply

    I love your use of yogurt and the bread crumb crust. Will be making an orange, ricotta and berry tart for Christmas dinner…sweet yet not too sweet. Merry Christmas Mimi.

    • chef mimi December 22, 2014 at 4:42 PM - Reply

      Oh, that sounds fabulous!!! Merry Christmas!

  6. anotherfoodieblogger December 22, 2014 at 2:34 PM - Reply

    I’m all for savory! Thank you for a wonderful recipe, and Merry Christmas!

  7. Elaine @ foodbod December 22, 2014 at 3:03 PM - Reply

    Love it!!!! Have a great Christmas xx

  8. Julie is HostessAtHeart December 22, 2014 at 3:40 PM - Reply

    Wow what a great technique! I too can think of so many thing that can be used to flavor this dish, or serving as is would be so impressive!

    • chef mimi December 22, 2014 at 4:43 PM - Reply

      It’s quite versatile! We think alike! Merry Christmas!

  9. Charlotte December 22, 2014 at 3:58 PM - Reply

    Very nice! I think I opioid try it with a bit of red pepper, maybe on top to decorate and add some crunch. Look amazing anyway! Have a lovely Christmas with your family Mimi!

    • chef mimi December 22, 2014 at 4:44 PM - Reply

      Sounds great! It is very plain looking. Merry Christmas!!!

  10. Choc Chip Uru December 22, 2014 at 10:19 PM - Reply

    I think this cheesecake would be a delicious addition to any christmas table!

    Choc Chip Uru

    • chef mimi December 23, 2014 at 7:23 AM - Reply

      Thank you so much Uru! Merry Christmas!

  11. thewindykitchen December 23, 2014 at 6:02 PM - Reply

    that looks delicious! one of my French friends made a dessert version with just the greek yogurt (substitute for creme fraiche) and it was so nice and light! now I am curious about how it would taste with the addition of goat cheese… :-)

    • chef mimi December 24, 2014 at 8:55 AM - Reply

      Probably a very similar texture, but a goaty flavor! If you love goat cheese you’d love this!!! Merry Christmas!

  12. Barbara Bamber | justasmidgen December 23, 2014 at 7:47 PM - Reply

    Wow, this is new for me and I love the way you’ve plated it! I will bookmark this one to come back to. Wishing you and your loved ones a blessed Christmas holiday!! xx

    • chef mimi December 24, 2014 at 8:55 AM - Reply

      Thank you! Merry Christmas to you and your beautiful family, including that adorable dog!!!

  13. tableofcolors December 28, 2014 at 2:27 PM - Reply

    I really love this recipe and can just imagine you looking on as people came up with interesting methods of eating it. I know I would feel like jumping in to instruct that it is okay to use your fork! I will definitely be making this for a party in the future…thanks for sharing and Happy New Year!

    • chef mimi December 28, 2014 at 4:29 PM - Reply

      I’m better hiding in the kitchen behind the scenes!

  14. dianeskitchentable January 3, 2015 at 7:38 PM - Reply

    I embarrassed to see how long it’s taken me to get back to my favorite bloggers & boy did you come up with a winner here! This looks so incredible with the salad – and the blackberries – and the walnuts, oh my… I wish I lived near you & could just sort of wander in and sit down at your table.

Leave a Reply. I love 'em!