Indian-inspired baked yogurt with tamarind berries & almond crumble sounds like a pastry-chef project but is really three simple components: yogurt, condensed milk, and cream baked into a softly set slab, then topped with tart berries and a buttery almond crunch. Almost everything can be made ahead. The only demanding step is the chill, about four hours of it.
My dad is a true dessert connoisseur, with a special place in his heart for cheesecake. American, Italian, even the box-mix kind—he adores them all. So for his 65th birthday, I wanted to create something uniquely special for him. This recipe is my tribute: an Indian-inspired ‘cheesecake’ that swaps heavy cheese for light, tangy yogurt. It’s a twist on the classic Bengali sweet *mishti doi*, resulting in a dessert that’s rich and creamy but beautifully light. The sharp tamarind berries and crunchy toasted almonds provide the perfect contrast in texture and flavor. Please note, you’ll need to prepare this a few hours in advance to allow the yogurts to set perfectly in their ramekins. Happy 65th, Dad!
Ingredients
• For the Baked Yogurt
• 1 cup plus 2 tablespoons / 275g (9.7 oz) plain Greek yogurt, full-fat
• ¾ cup plus 2 tablespoons / 280g (9.9 oz) sweetened condensed milk
• ½ cup plus 2 tablespoons / 150ml (5.1 fl oz) heavy cream
• For the Almond Crumble
• ¼ cup / 30g (1.06 oz) ground almonds
• 1 tablespoon / 15g (0.53 oz) unsalted butter
• 1 ½ teaspoons granulated sugar
• For the Tamarind Berries
• ¾ pound / 340g (12 oz) mixed berries (raspberries, blueberries, strawberries)
• 2 tablespoons (30 ml / 1 fl oz) granulated sugar (or more, to taste)
• 3 tablespoons (45 ml / 1.5 fl oz) water
• 1 teaspoon (5 ml / 0.2 fl oz) tamarind paste (or more, to taste)
Instructions
1. Preheat your oven to 300°F / 150°C.
2. In a medium bowl, whisk together the Greek yogurt, condensed milk, and heavy cream until smooth and fully combined. Divide the mixture evenly between four small ramekins.
3. Place the ramekins into a deep roasting pan. Carefully pour enough just-boiled water into the pan to come two-thirds of the way up the sides of the ramekins, creating a water bath.
4. Bake for 25 minutes. The yogurts should be set but still have a slight wobble in the center. Carefully remove the pan from the oven. Let the ramekins cool in the water bath before transferring them to the refrigerator to chill for at least 2-3 hours, or until fully set.
5. To make the almond crumble, combine the ground almonds, butter, and 1 ½ teaspoons of sugar in a non-stick saucepan over medium heat. Stir constantly for 2-3 minutes until the almonds are golden brown and form crunchy crumbs. Immediately transfer to a separate bowl to cool.
6. For the tamarind berries, chop any larger berries (like strawberries) to match the size of the smaller ones. Place them in a saucepan with 2 tablespoons (30 ml / 1 fl oz) of sugar, water, and the tamarind paste. Cook over medium heat for 2-3 minutes, just until the berries begin to soften. Taste and add more sugar or tamarind paste if needed. Remove from heat.
7. To serve, spoon the tamarind berries (warm or cold) over the chilled baked yogurts and sprinkle generously with the toasted almond crumble.
Nutritional Information
• (Estimated)
• Per serving (1 ramekin)
• Calories: 450 kcal
• Protein: 8g
• Carbohydrates: 55g
• Fat: 22g
Pro Tips
• Use full-fat Greek yogurt for the richest flavor and creamiest, most stable set.
• Ensure your water for the water bath is hot but not rapidly boiling to prevent the yogurt mixture from curdling or splitting during baking.
• Tamarind paste varies in strength. Start with the recommended amount, taste the berry sauce, and adjust the sweet-sour balance to your liking.
• The baked yogurts can be made a day ahead and kept covered in the fridge. Prepare the toppings just before serving for the best texture and freshness.
• For a different flavor profile, try swapping the almonds with toasted pistachios or cashews for the crumble.
FAQ
Q: Can I make this baked yogurt recipe vegan
A: This recipe’s creamy texture relies heavily on dairy. For a vegan version, you would need to substitute all dairy components with plant-based alternatives, such as a thick, full-fat coconut Greek-style yogurt, sweetened condensed coconut milk, and a full-fat plant-based cream. Please note that baking times and the final set texture may differ from the original recipe.
Q: Is there a lower-fat option for this vegetarian dessert
A: While you can experiment with low-fat Greek yogurt and a light condensed milk alternative, the full-fat ingredients are crucial for achieving the intended rich flavor and ultra-creamy, stable texture that makes this dessert so special. Using lower-fat products will result in a less decadent and potentially icier final product.
Q: How far in advance can I prepare this dessert
A: This is a great make-ahead dessert. The baked yogurts can be prepared, baked, and chilled in the refrigerator for up to 24 hours before serving. For the best possible texture, we recommend making the almond crumble and tamarind berries just before you plan to serve.
Q: What can I substitute for tamarind paste
A: If you cannot find tamarind paste, you can mimic its signature tartness by adding a squeeze of fresh lime juice to the berry mixture. Start with one teaspoon of lime juice, taste the sauce, and add more as needed to achieve a pleasant sweet-and-sour balance.
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Indian-Inspired Baked Yogurt with Tamarind Berries & Almond Crumble
Ingredients
Method
- Preheat your oven to 300°F / 150°C.
- In a medium bowl, whisk together the Greek yogurt, condensed milk, and heavy cream until smooth and fully combined.
- Divide the mixture evenly between four small ramekins.
- Place the ramekins into a deep roasting pan. Carefully pour enough just-boiled water into the pan to come two-thirds of the way up the sides of the ramekins, creating a water bath.
- Bake for 25 minutes. The yogurts should be set but still have a slight wobble in the center. Carefully remove the pan from the oven.
- Let the ramekins cool in the water bath before transferring them to the refrigerator to chill for at least 2-3 hours, or until fully set.
- To make the almond crumble, combine the ground almonds, butter, and 1 ½ teaspoons of sugar in a non-stick saucepan over medium heat.
- Stir constantly for 2-3 minutes until the almonds are golden brown and form crunchy crumbs. Immediately transfer to a separate bowl to cool.
- For the tamarind berries, chop any larger berries (like strawberries) to match the size of the smaller ones.
- Place them in a saucepan with 2 tablespoons (30 ml / 1 fl oz) of sugar, water, and the tamarind paste.
- Cook over medium heat for 2-3 minutes, just until the berries begin to soften.
- Taste and add more sugar or tamarind paste if needed.
- Remove from heat.
- To serve, spoon the tamarind berries (warm or cold) over the chilled baked yogurts and sprinkle generously with the toasted almond crumble.
