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No Bake Greek Yoghurt and Blood Orange Cheesecake

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!

No bake yoghurt cheesecake

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.

no bake yoghurt cheesecake

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 yoghurt cheesecake

No bake yoghurt cheesecake
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No Bake Greek Yoghurt Cheesecake

If making a large cheesecake in a spring form tin I recommend adding the jelly layer. Other flavours and fruit can be used - berries and peaches are great. Prep time is 20 minutes plus 2-3 hours chilling. For a vegetarian version: try using agar agar powder to set the cheesecake and jelly made from water and juice, about 3/4 of the recommended dose should give you a softer finish. For single-serve portions: you can omit the jelly altogether if you wish. Use crushed pistachios for the base. Prep time is about 10 minutes, plus 20-30 minutes chilling time. For a less sugary version: you can leave the whipped yoghurt filling plain and mostly unsweetened.
Prep Time3 hrs
Total Time3 hrs
Servings: 1 -12


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

To serve:

  • 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.

To serve:

  • 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.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



jcatesby October 15, 2013 at 11:33 am

Sounds delicious and healthy. Do you ever make you own yogurt?

Martyna @ Wholesome Cook October 15, 2013 at 9:14 pm

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?

jcatesby October 15, 2013 at 11:38 pm

.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.

Maureen | Orgasmic Chef October 15, 2013 at 12:11 pm

Oh my, doesn’t this look attractive and it’s good to know it’s full of healthy things.

Jaan L October 15, 2013 at 8:50 pm

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.

Martyna @ Wholesome Cook October 15, 2013 at 9:12 pm

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 :-)

Michelle McJannett October 17, 2013 at 10:41 am

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

Martyna @ Wholesome Cook October 18, 2013 at 4:53 pm

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.

Michelle McJannett October 19, 2013 at 8:40 am

Thanks for the tip.

Hernik Pole October 16, 2013 at 10:33 pm

Wow….very healthy and delicious dish…thanks for sharing martyna

Archana December 14, 2013 at 5:26 pm

Hi ,
I just made these awesome cheesecake with homemade yoghurt!
Homemade yoghurt is the best the so easy to make!

Caitlin December 18, 2013 at 9:03 pm

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

Martyna @ Wholesome Cook December 18, 2013 at 11:03 pm

Hi Caitlin, definitely!Enjoy!

eroh June 12, 2014 at 11:34 am

Will it be ok/nice if I use it as a filling of hazelnut n choc.mud cake???

Liga November 6, 2014 at 2:31 pm


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.


Martyna @ Wholesome Cook November 8, 2014 at 7:32 am

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!

Dumpling Love (@cscc28) September 22, 2015 at 6:42 pm

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!

Martyna @ Wholesome Cook September 22, 2015 at 6:47 pm

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.

Delicious Recipes for the Distinguished Blood Orange October 8, 2015 at 12:01 am

[…] 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. […]


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