No-bake frozen yogurt cheesecake recipe
This vibrantly pink berry no-bake cheesecake makes a show-stopping summer dessert, yet is incredibly easy to make as there’s no tricky baking involved – just a little bit of stirring on the hob and blitzing in a food processor. The hardest part is waiting for it to freeze, but it’s worth it for this refreshing, healthy summer dessert.
See method- Serves 12
- 15 mins to prepare and 15 mins to cook, plus freezing
- 190 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 320g strawberries, hulled, plus extra to serve
- 240g raspberries, plus extra to serve
- 1 tsp vanilla extract
- 170g honey, plus 1 tbsp for the base
- 90g porridge oats
- 40g ground almonds
- 50g unsalted butter, melted
- 500g Greek-style yogurt
- low calorie oil spray, for greasing
Each serving contains
- Energy
- 800kJ 190.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 17g
of the Reference intake
Carbohydrate 22.2gProtein 3.8gFibre 2.1g
Method
- Put the strawberries, raspberries, vanilla and 170g honey in a pan over a medium heat. Cook for 10 mins, stirring occasionally, until the fruit has softened, released its juices and turned slightly jammy. Set aside to cool slightly.
- Meanwhile, make the base. Put the oats, ground almonds, 1 tbsp honey and melted butter in a food processor. Blitz for 30 secs or until the mixture comes together in clumps. If the mixture is too sticky, add a few extra oats and blitz briefly to combine.
- Grease a 20cm round springform tin with oil spray and line the base with baking paper. Tip the oat mixture into the tin and use the back of a spoon to press down in an even layer. Put the tin in the freezer to firm up while finishing the topping.
- Wipe out the bowl of the food processor and pour in the cooled berry mixture. Blitz until completely smooth.
- Reserve a third of the mixture and pour the rest into a bowl. Add the yogurt and mix until fully combined. Remove the tin from the freezer and pour in the yogurt mixture. Use a teaspoon to swirl over the reserved berry mixture, then use the spoon handle to gently ripple through the cheesecake – try not to overmix or you will lose the ripple effect.
- Freeze for at least 4 hrs. Remove from the freezer 15-20 mins before serving to soften slightly, then remove from the tin and decorate with a few fresh berries.
- Tip: Dipping the knife in hot water before slicing will make cutting the cheesecake easier
- See more Dessert recipes
