Baked Yogurt is a simple yet elegant dessert made with just a few ingredients—thick yogurt, cream, and a touch of sweetness—baked until smooth and creamy. I love how it has the silky texture of a custard with the tang of yogurt, making it light, satisfying, and incredibly easy to customize with different flavors or toppings.
Why You’ll Love This Recipe
I love this recipe because it’s fuss-free and naturally elegant. It takes just minutes to mix together, and the oven does all the work. The texture is luxuriously creamy, and the flavor is mildly sweet with a gentle tang that pairs beautifully with fruits, honey, or a sprinkle of nuts. It’s great for serving after a meal or enjoying as a chilled snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Full-fat plain yogurt (Greek or regular)
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Sweetened condensed milk
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Heavy cream or thick fresh cream
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Vanilla extract (optional)
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Fresh fruits, berries, or honey for topping (optional)
Directions
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I preheat the oven to 350°F (175°C).
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In a mixing bowl, I combine yogurt, sweetened condensed milk, and cream until smooth and fully blended. I add vanilla extract if I want extra flavor.
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I pour the mixture into small ramekins or a baking dish.
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I place the ramekins in a larger pan filled halfway with hot water (a water bath) to ensure gentle baking.
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I bake for 20–25 minutes, or until the yogurt is just set but still slightly jiggly in the center.
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I remove from the oven, let it cool, then chill in the fridge for at least 2 hours before serving.
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I top with fresh fruits, honey, or a sprinkle of granola if I like.
Servings and timing
This recipe makes about 4 servings and takes 10 minutes to prep, plus 25 minutes of baking and chilling time. It’s ideal for prepping ahead and serving cold.
Variations
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I stir in fruit purée (like mango or berry) before baking for a fruity twist.
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I infuse the mixture with cardamom or rose water for an Indian-style flavor.
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I add a graham cracker or biscuit crust for a cheesecake feel.
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I top it with caramel or chocolate drizzle for a dessert-like treat.
storage/reheating
I store baked yogurt in the fridge, covered, for up to 3 days. It’s meant to be served chilled, so no reheating is necessary. It’s a perfect make-ahead dessert for entertaining or snacking.
FAQs
Can I use low-fat yogurt?
Yes, but full-fat yogurt gives a richer texture. Low-fat versions will still work but may be slightly less creamy.
Can I make it without condensed milk?
Condensed milk provides both sweetness and thickness. If I want to skip it, I replace it with sugar and adjust the cream for texture, but it won’t be quite the same.
Is this like a yogurt cheesecake?
A little! It has a similar creamy texture but is lighter and doesn’t require a crust or eggs.
Can I make it vegan?
Yes. I use plant-based yogurt, coconut cream, and a vegan sweetener like maple syrup or condensed coconut milk for a dairy-free version.
Do I need a water bath?
It helps bake the yogurt gently and prevents cracking or curdling, especially in ramekins. But I’ve baked it without one in a pinch and it still turned out tasty.
Conclusion
Baked Yogurt is one of those magical recipes that feels fancy but takes almost no effort. I love how creamy, refreshing, and versatile it is—whether I’m keeping it plain or dressing it up with fruits and flavors. It’s a light, satisfying treat that fits any season and always feels like a special little indulgence.
