Go Back
Delicious Magic Shell Yogurt Cheesecake topped with chocolate shell

Magic Shell Yogurt Cheesecake

A creamy cheesecake with a tangy yogurt filling topped with a glossy chocolate magic shell that cracks beautifully.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Use finely ground crumbs for an even press-in crust.
  • 1/4 cup sugar Omit if using sweet cookies for crust.
  • 1/3 cup unsalted butter, melted Make sure to melt butter completely.
For the Cheesecake Filling
  • 16 oz cream cheese, softened Use full-fat for best results.
  • 1 cup plain yogurt Opt for thick Greek yogurt for least water content.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
For the Magic Shell
  • 1 cup chocolate chips Use semisweet or bittersweet for balanced flavor.
  • 2 tablespoons coconut oil Necessary for the shell to harden properly.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan.
  3. In a separate bowl, beat cream cheese until smooth. Add yogurt, powdered sugar, and vanilla. Mix until glossy and homogenous.
Baking
  1. Pour the cheesecake filling over the crust, smoothing the top. Bake for about 45 minutes until the center is slightly wobbly.
  2. Let the cheesecake cool on the counter, then refrigerate for at least 4 hours.
Magic Shell
  1. Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals until smooth.
  2. Pour the warm magic shell over the chilled cheesecake and let it set in the refrigerator.
Serving
  1. Slice and serve the cheesecake, running a warm knife between slices for clean edges.

Notes

Chill for at least 4 hours or preferably overnight for cleaner slices. Use a room-temperature cream cheese and avoid overbeating to prevent cracks.