No-bake cheesecake made with Greek yoghurt is lighter and more interesting than the standard cream-cheese-only version. The yoghurt adds a tang that cuts through the richness and makes the result taste fresher — somewhere between classic cheesecake and a creamy dessert yoghurt, but in the best possible way. It’s also more forgiving: no water bath, no cracking, no precise temperature control. Set it in the fridge and it works.
The Base
Blitz 200g of digestive biscuits (or plain sweet crackers) into fine crumbs in a food processor. Combine with 80g melted butter and a tablespoon of honey. Press firmly into the base and up the sides of a 20cm springform tin. Refrigerate for at least 20 minutes to set. The base needs to be packed down firmly — use the bottom of a glass to press it evenly. An uneven, crumbly base is the most common issue with no-bake cheesecake.
The Filling
Beat 500g full-fat Greek yoghurt with 300g full-fat cream cheese until completely smooth (no lumps). Add 150g icing sugar and 1 teaspoon vanilla extract and beat until combined. In a separate bowl, whip 200ml double cream to soft peaks. Fold the cream into the yoghurt mixture in three additions, keeping as much air as possible. The folded cream is what sets the texture — overmixing deflates it and produces a denser result.
Pour the filling onto the chilled base and smooth the top. Refrigerate for at least 4 hours, preferably overnight. The longer it chills, the cleaner the slice. Do not freeze — it changes the texture of the yoghurt.
Toppings and Variations
A simple berry compote: simmer 300g frozen mixed berries with 2 tablespoons sugar and a teaspoon of lemon juice until the berries break down and the sauce thickens slightly (about 10 minutes). Cool completely before spooning over the cheesecake. The contrast between the cold, creamy cheesecake and the jewel-bright berry sauce is what makes this dessert visually and flavour-wise.
Other options: lemon curd (purchased or made as in the pancakes recipe), fresh stone fruit in summer, honey and crushed pistachios, or simply left plain. The plain version with a dusting of icing sugar and a few fresh berries is elegant and lets the yoghurt flavour speak for itself.
Serves 10-12. Keeps covered in the fridge for 3 days.
