Today’s recipe for a No Bake Yoghurt Cheesecake is a contender for one of my favourites. It can be made for one or for many, has the goodness of probiotics and since there is no baking involved, it’s perfect for summer entertaining. With easily customisible flavours too!
Did somebody say cheesecake? I’m a fan! Whether it’s a replica of Sydney’s best baked ricotta or baked sugar-free yoghurt cake, I love them all. Today’s recipe for a No Bake Yoghurt Cheesecake is another contender for a favorite.
It’s actually a recipe I’ve adapted from one of Mum’s. She makes her’s using mascarpone but since I always have a full tub of this amazing and pure Greek-style yoghurt at home, full of probiotic goodness, I thought I’d use that instead. Mum also normally uses plain biscuits and strawberry jelly. That, I find, is a matter of taste, season and personal preference. For a gluten-free and less sugary version you could omit biscuits altogether and opt for a wholly coarse nut meal crust.
While you can leave the whipped yoghurt filling plain and mostly unsweetened, I had some leftover Tropical Jam – a new soon to be released addition from the Anathoth range (and a surprisingly perfect choice for making pineapple fried rice!), which worked a treat paired with a natural mango and orange jelly. Slices of blood orange and a handful of coconut flakes completed this summery dessert.
For a much quicker version, when unexpected guests decide to pop in for lunch or if you don’t want to use jelly at all, it’s pretty simple to make single-serve portions of the dessert, too. The other week I made the whipped yoghurt cheesecake filling which I set on top of a nut meal and toasted coconut in glasses. Portion control and a cute serving idea in one. Very rustic too. Of course, you could top them with jelly if you had time for them to set.