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.
No Bake Greek Yoghurt Cheesecake
For the Crust:
- 50 g butter melted, plus extra for greasing
- 1 1/2 cups almond meal
- 1/2 cup mixed nuts blended to a semi-coarse meal
For the Yoghurt Filling:
- 1/2 cup boiling milk or water
- 1 1/2 tablespoons gelatin or 2 teaspoons agar powder
- 2 cups thick Greek-style yoghurt
- 1 cup cream cheese
- 1/2 cup Tropical jam or any other additive-free jam
- zest of 1 lime
For the Jelly Layer:
- 2 packets packet each of orange and mango jelly (jello) make only 2 cups worth of jelly out of the 3-cup packet
- 1 orange or blood orange peeled and sliced
- 1/2 cup coconut flakes optional
For the Crust:
- Line the base of a 24cm spring form tin with baking paper. Grease the sides with extra butter and stick strips of baking paper around the sides, overlapping multiple pieces by about an inch if too short.
- Process almond meal with nuts and butter until fine crumbs form. Press the mixture into the base and chill in the fridge to set.
In the meantime, prepare the Filling:
- Mix milk or water with gelatin powder until fully dissolved. Set aside to cool slightly.
- Place yoghurt, cream cheese and jam in a bowl of a mixer and "whip" on medium high speed until the cream cheese is incorporated and the mixture light and fluffy.
- Add cooled gelatin and continue to beat on high for a couple of minutes.
- Pour the filling into the prepared tin. Leave in the fridge for about an hour to set.
To prepare the Jelly Layer:
- Prepare 2 cups worth of jelly. Set aside to cool slightly. Arrange orange slices on top of the cheesecake filling and pour over enough jelly to just cover the fruit. Return to the fridge to set (about 20 minutes). Pour in remaining jelly over the top and chill until set.
- Remove the cheesecake from the fridge. Remove the spring form ring and baking paper from the sides. Stick some coconut flakes, if using, to the sides of the cheesecake. Slice and serve.
Sounds delicious and healthy. Do you ever make you own yogurt?
I haven’t made my own yoghurt yet (can you believe it??). I often buy organic yoghurt from the markets or the framers union one I mentioned in the post. I’ve strained bought yoghurt before but will have to try making my own. Do you make your own? Any good tips?
.I do make my own yogurt. I get cultures from http://www.greenlivingaustralia.com.au. I use 2 cultures usually.The Probiotic and a Yogurt culture. Use good milk too. Raw milk is best but hard to find. A2 is good. You probably know about Green Living as they sell cheesemaking stuff as well.
Oh my, doesn’t this look attractive and it’s good to know it’s full of healthy things.
I can’t wait to give this recipe a try, tomorrow is EID so this would be perfect. Since I make my own yogurt, and boy do we eat a lot of it, this is such a healthy way to enjoy cheese cake. Thanks a million, and I really mean that.
You are most welcome Jaan. I love yoghurt too so it was only natural to make the cheesecake with it instead, I am yet to make my own yoghurt because the one that I buy is so thick and creamy. It’s on the cards though. Enjoy your cheesecake creation :-)
Martyna, This recipe looks like it would suit my daughter in law and sister in law as both are gluten intolerant. May I ask what yoghurt you buy? I’m yet to find a thick and creamy one that’s not too tangy for the kids. Michelle
Hi Michelle, I buy the Farmers Union yoghurt. It is super thick and creamy with no thickeners or anything. It is quite tangy, but with the addition of jam and jelly, the tanginess disappears a little.
Thanks for the tip.
Wow….very healthy and delicious dish…thanks for sharing martyna
I just made these awesome cheesecake with homemade yoghurt!
Homemade yoghurt is the best the so easy to make!
Wow.. This looks perfect for Christmas! Yumo!
Do you think I could use 100% natural yoghurt strained overnight instead of the cream cheese?
Many thanks x
Hi Caitlin, definitely!Enjoy!
Will it be ok/nice if I use it as a filling of hazelnut n choc.mud cake???
I was just wondering what kind of cream cheese you are using? I am determined to use as little as possible food with preservatives and other nasties. So far the cream cheeses I have seen all have added things to them. I am new to Perth and don’t know any good farmers markets too. :)
Will appreciate any tips, suggestions or brands.
I generally make my own strained yoghurt cream cheese from natural full fat Greek Yoghurt – there’s a recipe on the blog if you type cream cheese into search.
Otherwise, full fat Philadelphia is one of the better options at the supermarket. I’m sorry to be brief, I’m about to board a plane – let me know if you need any further assistance and I will only be happy to help.
Have a great day!
Hi! I wanted to make this but serve it in little cups – do you think I could forgo the gelatin in that case? Thank you!
Hi! If you are not going to “turn them out but serve them more like a dessert in a cup then you probably can forgo the gelatin. Although it is very good for you, epsecially if you get a grass-fed kind like Great Lakes.
[…] A no-bake Greek yogurt cheesecake is light, only slightly sweet and topped with a beautiful layer of blood orange jelly. A true “icing on the cake”. Find the recipe here. […]