Why You'll Love It
- Incredibly creamy texture that feels indulgent but is actually quite light
- Versatile enough for breakfast, a snack, or a simple dessert
- Uses simple ingredients you likely already have on hand
- The gentle baking process creates a comforting, warm treat that’s hard to resist
"I never knew yogurt could taste so rich and comforting. This recipe is now my go-to for a quick, healthy treat."
Essential Ingredient Guide
- Plain Greek Yogurt: The star of the show. Use full-fat for the richest texture, but low-fat works too. It should be thick and creamy, not runny. Let it come to room temperature for a smoother mix.
- Eggs: They act as the binder, giving the yogurt structure as it bakes. Room temperature eggs blend more easily into the yogurt, preventing curdling.
- Honey or Maple Syrup: This is your sweetener. Honey adds a floral note, while maple syrup brings a deeper, caramel-like flavor. Adjust to your taste – you can always add a little more if you have a sweet tooth.
- Vanilla Extract: A splash of good vanilla rounds out the flavors and adds a wonderful aroma. It makes the whole thing smell like a bakery.
- A Pinch of Salt: Don’t skip this. It’s not enough to make it salty, but it makes the sweet and tangy flavors pop beautifully.
- Optional Berries or Fruit: Tossing in a handful of fresh or frozen berries before baking adds little bursts of juicy flavor. It’s a lovely variation, especially if you’re serving it for dessert.
Complete Cooking Process
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Ingredient Readiness:
Taking the yogurt and eggs out of the fridge about 30 minutes before you start is key. Honestly, it makes all the difference. Cold ingredients can cause the mixture to separate, and we want everything smooth and harmonious. It’s a small step, but it sets the stage for a perfectly creamy result.
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Flavor Development:
The magic happens in the oven. The gentle, steady heat deepens the yogurt's natural tang and allows the honey's sweetness to meld with the vanilla. It’s a slow transformation, filling the kitchen with a warm, comforting scent that just feels like home.
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Texture Control:
The goal is a set but still jiggly center. You’re looking for the edges to be firm while the middle has a slight wobble. This ensures it’s cooked through but remains incredibly tender and custard-like, not rubbery.
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Finishing Touches:
Patience is the final ingredient. Letting the baked yogurt cool completely in the turned-off oven is crucial. It continues to set gently, developing its signature creamy texture. Rushing this step can lead to a soupy center.
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Serving Timing:
It’s wonderful warm, but it’s truly sublime chilled. I often make it the night before and let it rest in the fridge. The flavors settle and the texture becomes even more firm and delightful, perfect for a filling snack.
- Use a water bath for the absolute smoothest texture – it regulates the heat.
- Don’t overmix! Gently fold the ingredients until just combined.
- A light greasing of the baking dish ensures easy release.
- For a beautiful finish, sprinkle a little cinnamon or nutmeg on top before baking.
Pro Tips
Yeah, the water bath might seem like an extra step, but it’s worth it. It’s like giving the yogurt a cozy, steamy environment to bake in, which prevents the edges from cooking too quickly and keeps everything silky. I mean, it’s the difference between good and great. And that cooling time, wow. It’s tempting to dig in right away, but letting it cool slowly, especially if you’re aiming for a chilled dessert, makes it set up perfectly. It becomes almost like a no-bake cheesecake in texture, but with that lovely warm yogurt flavor.
The Essence of Baked Yogurt
A Quiet Fact
The First Bite
You Must Know
Frequently Asked Questions
→ Can I use regular yogurt instead of Greek yogurt?
You can, but the result will be much softer and more custard-like because regular yogurt has more whey. Greek yogurt gives it a firmer, cheesecake-like texture that holds its shape better when sliced.
→ How long does baked yogurt last in the fridge?
It keeps beautifully for about 3-4 days. Cover it tightly with plastic wrap. The flavors actually deepen a bit, making it even more delicious the next day.
→ Can I freeze baked yogurt?
I wouldn't recommend it. Freezing can make the texture watery and grainy when it thaws. It's best enjoyed fresh or refrigerated.
→ My yogurt curdled a bit when I mixed in the eggs. What happened?
This usually happens if the ingredients were too cold. Make sure everything is at room temperature next time, and mix gently until just combined.
→ Can I make this without eggs?
The eggs are crucial for setting the yogurt. Without them, you'll just have warm, baked yogurt, which won't have the same custardy texture. For an egg-free, set dessert, you might prefer a different recipe altogether.
→ Is this similar to a cheesecake?
It has a similar creamy, set texture but is much lighter and tangier. It's like cheesecake's simpler, more relaxed cousin – less rich, but just as satisfying in its own way.
Chef's Tips
For the creamiest texture, the water bath is highly recommended.,This dessert is not overly sweet. Adjust the honey to your preference.,Serve chilled with fresh fruit, a drizzle of honey, or even a sprinkle of granola for crunch.,It's a fantastic make-ahead option for a quick dessert during a busy week.
Nutrition Facts
per serving
180
Calories
12g
Protein
18g
Carbs
7g
Fat
Taste Profile
A gentle balance of creamy tang and subtle sweetness.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust the quantity to match your desired sweetness level.
The final texture will be softer and more spoonable, less sliceable.
Recipe Variations
Try these delicious twists on the original
Lemon Poppy Seed
Add 2 tablespoons of fresh lemon juice and 1 tablespoon of poppy seeds to the batter for a bright, aromatic twist.
Tropical Twist
Fold in 1/3 cup of well-drained crushed pineapple and 2 tablespoons of shredded coconut for a sunny, vacation-like flavor.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using cold ingredients, which can cause curdling.
- Overbaking, resulting in a rubbery texture instead of creamy.
- Skipping the salt, which leaves the flavor flat.
- Not letting it cool gradually, causing it to collapse.
Meal Prep & Storage
Make Ahead Tips
This is an ideal make-ahead dish. Prepare it up to 24 hours in advance and keep it covered in the refrigerator until you're ready to serve. The texture and flavor are actually better after a long chill.
Leftover Ideas
Leftovers are fantastic! Keep them refrigerated and enjoy within 3-4 days. The texture remains creamy and delicious.
Perfect Pairings
Serve this with...
Cooking Timeline
Take yogurt and eggs out of the fridge to come to room temperature. Preheat oven.
Whisk eggs, sweetener, vanilla, and salt. Fold in yogurt. Pour into prepared dish.
Bake for 40-50 minutes until set with a jiggly center.
Cool in the turned-off oven with the door ajar for 1 hour.
Transfer to fridge to chill completely for at least 4 hours, preferably overnight.
Baked Yogurt Recipe
This creamy baked yogurt transforms simple ingredients into something magical. Honestly, it's the kind of comfort that settles in your kitchen, smelling gently sweet and warm, like a quiet Sunday morning that stretches all day. I remember the first time I tried it, thinking how something so simple could feel so special.
Timing
Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 cups (500g) plain full-fat Greek yogurt, at room temperature
- 02 3 large eggs, at room temperature
- 03 1/3 cup honey or pure maple syrup
- 04 1 teaspoon pure vanilla extract
- 05 A pinch of fine sea salt
Optional Add-ins
- 01 1/2 cup fresh or frozen berries (blueberries, raspberries)
- 02 1 teaspoon grated lemon zest
- 03 1/4 teaspoon ground cinnamon or cardamom
Instructions
Preheat your oven to 350°F (175°C). Place a rack in the center. Grab a medium-sized baking dish – an 8x8 inch square or a 9-inch round pie dish works perfectly. Lightly grease it with a little butter or oil. This little bit of grease makes all the difference for getting clean slices later.
In a large bowl, whisk the room-temperature eggs until they're pale and a little frothy. This incorporates air and helps create a light texture. Then, gently whisk in the honey (or maple syrup), vanilla extract, and that tiny pinch of salt until everything is well combined and smooth.
Now, add the room-temperature yogurt to the egg mixture. Use a spatula and fold it in gently. You want to combine everything without deflating the eggs too much. Just fold until no streaks of white yogurt remain. If you're using any add-ins like berries or zest, fold them in now too.
Pour the smooth yogurt mixture into your prepared baking dish. Give the dish a little tap on the counter to settle the top and pop any large air bubbles. If you like, you can now place this dish into a larger roasting pan and carefully pour hot water into the larger pan until it comes about halfway up the sides of your baking dish. This water bath is optional but gives the absolute best, creamiest result.
Bake for 40-50 minutes. You're looking for the edges to be completely set and the center to have a slight jiggle when you gently shake the dish. It shouldn't be liquidy, but a gentle wobble in the middle is perfect. The top might get a very light golden tint.
Turn off the oven, crack the door open slightly, and let the baked yogurt cool inside for about an hour. This gradual cooling prevents it from sinking or cracking. Then, transfer it to a wire rack to cool completely before covering and refrigerating for at least 4 hours, or preferably overnight, to set fully. It’s worth the wait, I promise.
Notes & Tips
- 1 For the creamiest texture, the water bath is highly recommended.
- 2 This dessert is not overly sweet. Adjust the honey to your preference.
- 3 Serve chilled with fresh fruit, a drizzle of honey, or even a sprinkle of granola for crunch.
- 4 It's a fantastic make-ahead option for a quick dessert during a busy week.
Tools You'll Need
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Medium-sized baking dish (8x8 inch or 9-inch round)
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Large mixing bowl
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Whisk
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Spatula
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Measuring cups and spoons
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Optional: Larger roasting pan for water bath
Must-Know Tips
- Room temperature ingredients are non-negotiable for a smooth, uncurdled result.
- Don't overbake – the jiggly center is your guide to perfection.
- Patience during cooling is key to achieving the ideal custardy texture.
Professional Secrets
- A water bath creates a gentle, steamy environment for flawlessly smooth texture.
- Using full-fat yogurt provides a richer mouthfeel and better structure.
- Cooling slowly in the turned-off oven prevents shrinking and cracking.
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
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