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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Vanilla Yogurt Cheesecake with Oat Crust

Vanilla Yogurt Cheesecake with Oat Crust

Recipe by: Chef Chris "Ted" Jackson

Prepared with Dannon Greek


  • 8oz low fat cream cheese, room temperature
  • 16oz Oikos® Vanilla yogurt
  • 1 cup sugar, granulated
  • 4 large eggs, room temperature
  • 1/8 tsp. Kosher salt

Oat Crust

  • 2 cups oats, quick oats
  • 1 cup all purpose flour
  • 1/2cup brown sugar
  • 1/2tsp. baking soda
  • 6oz. butter, melted


  1. Preheat oven to 350 degrees F.
  2. Grease a 10X13 inch baking pan or spring form pan.
  3. In a food processor or bowl mix all ingredients for oat crust until combined.
  4. Spread evenly in your pan of choice and press down slightly to compact mixture. Set aside.
  5. In a food processor add all ingredients for cheesecake and blend to combine.
  6. Pour mixture into prepared pan(s) with oat crust.
  7. Put cheesecake in oven, middle rack and bake approximately 40-50 minutes or until the cheesecake jiggles when moved slightly and is springy to the touch.
  8. Be sure not to overcook, it will harden more as it cools.
  9. Pull from oven and cool on a rack until completely set.