Peach-Topped Chobani Cheesecake

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a...
Staff Writer
peach cheesecake

Photo courtesy of Chobani.

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 


For the crust:

  • 1  Cup  graham cracker crumbs
  • 4  Tablespoons  unsalted butter, melted
  • 1/2  Teaspoon  ground cinnamon
  • 1/8  Teaspoon  ground nutmeg
  • 1/4  Cup  turbinado sugar

For the cheesecake filling:

  • 1  Cup  Chobani Greek Yogurt, Whole Milk Plain
  • 16  Ounces  cream cheese, room temperature
  • 1  Cup  turbinado sugar
  • large eggs, separated
  • 2  Tablespoons  all-purpose flour
  • 1/4  Teaspoon  kosher salt
  • 2  Teaspoons  vanilla extract

For the peach topping:

  • 2  Cups  peaches, peeled, pitted, and sliced
  • 1/3  Cup  turbinado sugar
  • 2  Teaspoons  lemon juice


For the crust:

Preheat oven to 325 degrees F. Combine graham crumbs, melted butter, cinnamon, nutmeg, and sugar in a bowl and mix well.

Spray a 9-in. non-stick pan generously with non-stick spray. Add crumb mixture to the bottom of the pan. Use the bottom of an empty glass to press crumbs down.

For the cheesecake filling:

Use the paddle attachment of a stand mixer or an electric hand mixer to beat cream cheese with 3/4 cup sugar. Add Chobani, egg yolks, flour, salt, and vanilla and beat until smooth. Scrape down side of bowl once or twice during mixing.

In a separate bowl, beat the eggs whites with the remaining 1/4 cup sugar. Beat until whites form a soft meringue. Fold into the cream cheese mixture.

Gently pour into the crust and bake in the oven for 50 minutes. Turn over off and prop open slightly. Leave cake in over for 10-20 minutes or until the mixture is still slightly loose but the sides are set.

Remove cheesecake from oven and cool to room temperature for another hour. Wrap tightly and refrigerate for 4-8 hours or until ready to serve.

For the peach topping:

Combine peaches, sugar, and lemon in a small sauté pan. Bring to a simmer for 2 minutes and remove from heat. Cool completely. Serve on top of cheesecake.

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.