Eat Skinny: Chobani Black Cherry Cheesecake

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Guys, I did something a little unorthodox this morning.

As in, I made a cheesecake  WITHOUT any cheese. Yep, no cream cheese, or ricotta. Not even a dash of mascarpone. This cheesecake? It’s a phony. A big fat FAKE.

But you know what? It’s the creamiest, most delicious, most orgasmic “cheese”cake I’ve ever eaten. Yep, beats out the caramelized banana, the vegan pumpkin and even the sinless  lemon. It’s so incredible I can hardly stand it.

And it’s made with YOGURT. Now, it’s weird that I love this because I really [GASP] don’t LOVE yogurt. I mean, I’ll eat it but it’s just not my go-to. Not even the greek yogurt everyone raves about! I don’t know, something about the creamy, thick and dairy texture just doesn’t sit well with me. However, when I bake with it, it’s mind-blowing.

I mean, LOOK AT THIS DESSERT. Makes  me a yogurt believer, through and through. And, I even tasted a little of the Chobani before I made it and, guys, I loved it! Maybe I was just eating the wrong kind of yogurt because this stuff tastes like happiness. I was even a little sad to see it go into the cheesecake.

That was, ya know, until I ate a piece. Then I was fine with it because I’m not sure if I’ve mentioned this, but THIS CHEESECAKE IS THE BEST THING EVER.

Y’all, make it for Easter. Your family will be SO impressed. And you won’t have to wear your eating pants either because it’s skinny. Chobani, I think this is the beginning of a beautiful friendship.

Recipe adapted from Eat Live Run.

Chobani Black Cherry Cheesecake


Serves 12
Prep time: 10 minutes
Cook time: 35 minutes


  • Light graham cracker crust (I used store bought)
  • 2 cups Chobani black cherry Greek yogurt (I used non-fat)
  • 2/3 cup sugar
  • 2 eggs, lightly beaten
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons corn starch


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix yogurt, eggs and sugar together with a wooden spoon until creamy. Add vanilla, salt and corn starch and mix until there are no clumps.
  3. Pour mixture into the crust, filling just to the top (being sure not to overflow the tip of the crust).
  4. Bake for 35 minutes or until the edges of the filling are firm and the crust is golden brown. The middle will still be a bit jiggly. Immediately chill for at least 3 hours to let the rest of the filling set.
  5. Serve with additional cherries, whipped cream or on it’s own!

Nutritional information per slice: 

Calories: 179
Fat: 3.2 grams
Carbohydrates: 30.5 grams
Protein: 6.3 grams
Fiber: 2 grams
Weight Watchers Points Plus Points:  5

Leave a Comment


  1. Posted by MissDelish on
    Wednesday, April 4th, 2012
    YUM! Oh my I have been thinking about making a dessert with Chobani since I cannot get enough of the stuff. Thank you for sharing!
  2. Posted by Joanne on
    Wednesday, April 4th, 2012
    I love this recipe. Right now, we have so much yogurt in the fridge, I was wondering what to do with it. YAY! You've saved the day.  I'm def. trying this one.
  3. Posted by Kelly on
    Wednesday, April 4th, 2012
    What a great idea, this looks fantastic!! :)
  4. Posted by Kiri W. on
    Wednesday, April 4th, 2012
    Oh wow, this looks amazing! I love the blackberry flavor, and I've never seen a cheesecake entirely made of yogurt. Perfect!
  5. Posted by Stephsbitebybite on
    Wednesday, April 4th, 2012
    Such a smart lady! Using yogurt as a cheesecake base!! This sounds fantastic!
  6. Posted by amy donovan on
    Wednesday, April 4th, 2012
    sounds awesome!
  7. Wednesday, April 4th, 2012
    LOVE this, Claire! Greek yogurt is a perfect substitute for cream cheese.  It looks fabulous! 
  8. Posted by Lindsay @ Chobani on
    Wednesday, April 4th, 2012
    Hey, Claire! We do have a feeling this is the start of something very, very special. We're loving this Black Cherry Cheesecake, and happy we made ya a Chobani convert. Be on the lookout for a special email to hit your inbox soon :)
  9. Posted by Emilia on
    Wednesday, April 4th, 2012
    Oh my gosh, this looks fantastic!  I've never been a huge cheesecake fan, but I love greek yogurt.  I could definitely see myself making this for a party, thanks for sharing!
  10. Wednesday, April 4th, 2012
    Hahahahaha, I'm dying right now because I am posting my own variation of the exact same ELR recipe later today, too! Great minds? I love that you used the flavored yogurt, though. I will have to keep this in mind!
    • Posted by admin on
      Wednesday, April 4th, 2012
      ahhahah omg what are the odds of that!
  11. Wednesday, April 4th, 2012
    This is so brilliant! What a fun idea to use Chobani to create a cheesecake. Love, love, love it!
  12. Wednesday, April 4th, 2012
    You are completely brilliant. Totally serious. 
  13. Posted by Baking Serendipity on
    Wednesday, April 4th, 2012
    I love this! Cheesecake is a definite favorite, but I rarely make it. A lighter, yogurt version will definitely change that :)
  14. Posted by Louise on
    Wednesday, April 4th, 2012
    Omg this is an amazing idea! I really think I might try this- love how easy it looks too. I'm honestly the least talented person in the kitchen, but I think I could handle this! ;)
  15. Posted by Alison on
    Wednesday, April 4th, 2012
    Wow.  I'm totally sold (especially as someone who LOVES yogurt!!).  I definitely want to make this.
  16. Posted by Jade @ Maids on
    Wednesday, April 4th, 2012
    Awesome cake.. you always amaze me with your work :)
    good job..
  17. Posted by Medeja on
    Thursday, April 5th, 2012
    I should save this recipe. Healthy cheesecake with cherry flavor! Nothing can be better!
  18. Posted by Richard McCabe on
    Thursday, April 5th, 2012
    I PIN'ed this to my Recipies to Try! 
  19. Posted by Carolyn on
    Friday, April 6th, 2012
    YUM!  Love it.  Love Chobani too!
  20. Posted by Weyni on
    Sunday, April 8th, 2012
  21. Posted by Stephanie on
    Sunday, April 8th, 2012
    This looks soooo yummy! Love black cherry!
  22. Posted by Rebekah on
    Monday, April 9th, 2012
    absolutely fabulous!!  i used plain fage and threw a defrosted bag of cascadian farms blueberries in there, and it was amazing.  i wanted to make it even lighter though, so i made another with fage and lemon and baked it in a muffin tin with light nilla wafers as a crust.  this is gonna be one of my favorite recipes to play with for now until forever.  thanks!!
  23. Posted by Motherrimmy on
    Tuesday, April 10th, 2012
    Fantastic and so easy. Got to love that! I've pinned this recipe for the weekend.
  24. Posted by Anonymous on
    Friday, April 20th, 2012
    What a genius idea!
  25. Posted by Barbara on
    Thursday, May 3rd, 2012
    How many slices per "cheesecake"?

    • Posted by matt on
      Friday, January 11th, 2013
      did you receive an answer? I am wondering that as well :)
  26. Posted by Guest on
    Tuesday, December 4th, 2012
    How many servings? So that I know how to slice it....
  27. Posted by Cindy Manfra on
    Wednesday, December 12th, 2012
  28. Posted by Marie Shanahan on
    Wednesday, July 10th, 2013
    Love this. :) I'm trying it!!
  29. Posted by Dany on
    Wednesday, July 20th, 2016
    What a plsueare to find someone who thinks through the issues
  30. Posted by http://www./ on
    Monday, August 8th, 2016
    und, dürfen die neuen Pilger den Auftrieb im toten Meer auch noch spüren oder ist der Drang zum Gehen nach Weihnachten grösser? Ich geniesse nochmals die neuen Angaben zur Strecke…, nehme sie als Weihnachtsgeschenk!