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.