My partner and I are trying a lot of healthy recipes because we’re genuinely trying to get fit without sacrificing taste.
I’m not going to lie when I say that this baked yogurt is the kind of dessert that makes you smile before you even take a bite.
It’s so damn gorgeous!
It’s creamy, custard-like, and lightly sweet, yet feels wholesome enough to enjoy as a snack or even breakfast.
The magic is in its simplicity: just mix, pour, and bake.
The tang of yogurt blends beautifully with a gentle sweetness, and when topped with berries, it adds more flavor!
The texture is almost like a cheesecake but without the heaviness, making it perfect for when you want something light yet indulgent.
I’ll add variations and substitutes at the end of this recipe.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use full-fat Greek yogurt for a richer, creamier texture. A thinner yogurt will make it watery.
If you don’t have a whisk, a hand mixer will make the blending quicker and smoother.
Fresh berries look and taste amazing, but you can also use frozen berries — just thaw and pat dry before adding.
For a stronger vanilla flavor, use a good quality vanilla extract instead of artificial essence.
Line your baking dish with parchment paper for easy removal and cleaner slices.
Baked Yogurt
Course: Dessert, BreakfastDifficulty: Easy8
Squares10
minutes30
minutesIngredients
2 cups plain Greek yogurt (full-fat works best for creaminess)
½ cup condensed milk
¼ cup sugar or honey
3 large eggs
2 tsp vanilla extract
1 cup fresh berries (strawberries, blueberries, raspberries — or a mix)
Directions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy lifting. In a large mixing bowl, whisk together the Greek yogurt, condensed milk, sugar or honey, eggs, and vanilla until smooth and well combined. You don’t need to overmix — just enough so that there are no lumps.
- Pour the creamy mixture into the prepared baking dish, smoothing the top with a spatula. Scatter your fresh berries evenly across the surface, gently pressing them in so they sink slightly. This not only makes it taste amazing but also gives it that beautiful bakery-style look.
- Bake for 35–40 minutes, or until the center is set and the edges are slightly golden. You’ll know it’s done when it jiggles just a bit in the center but isn’t liquidy. Remove from the oven and let it cool completely in the pan. Transfer to the fridge for at least 1–2 hours before slicing into neat squares.
- I personally love this when I’m too lazy to cook the next day.
Substitutions and Add-Ins:
Swap the condensed milk with coconut condensed milk for a dairy-free version.
Use maple syrup instead of sugar or honey for a warmer sweetness.
Add a sprinkle of cinnamon or cardamom to the batter for extra aroma.
Replace the berries with chopped mango or peaches for a tropical twist.
Stir in a handful of chopped nuts before baking for a bit of crunch.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
