Yoghurt is one of the most consumed healthy and nutritious foods worldwide. Nutrition-related diseases are regularly found in developed or underdeveloped countries, wherein enriched dairy products can dramatically reduce the risk of these diseases. Spirulina platensis powder (SPP) is considered a good source of bioactive compounds exhibiting high antioxidant properties. In the present research, physicochemical and nutritional attributes of yoghurt supplemented with 0.5, 1, and 2% of SPP were investigated. The results showed that the addition of SPP decreased coagulation time, syneresis, and pH values. The supplementation with SPP increased yoghurt acidity as lactic acid, total solids content, total protein, fat, and total volatile free fatty acids. Stirred yoghurt treatments containing 0.5% of SPP displayed higher sensory acceptability than other treatments. Furthermore, in vivo therapeutic effects of the produced yoghurt were evaluated. The results revealed that SPP-supplemented yoghurt provided a novel technological approach to manufacture a functional food exhibiting prevention effects to cardiovascular diseases and improved liver, kidney, and heart functions.