This easy strawberry yoghurt cheesecake recipe is a great alternative to a traditional cheesecake – which all your friends have eaten many times before – it is light, fresh and fruity.
We suggest making this yoghurt cheesecake in a heart-shaped tin – the pink colour from the strawberries (and other berries) make it the perfect pink colour for a Valentine’s Day offering or just for sharing over an afternoon cuppa with friends.
This cheesecake also uses extra-light cream cheese to cut down on some of the calorie intake.
- 75g light digestive biscuits
- 15g plain chocolate
- 15g unsalted butter
- 3 sheets leaf gelatine (or enough to firmly set 300ml/½ pint)
- 175g ripe strawberries
- 120g extra light cream cheese e.g. Philadelphia
- 1tsp caster sugar
- 100ml low-fat strawberry yogurt
Crush the biscuits in a processor or in a bag with a rolling pin.
Melt the chocolate with the butter in a bowl over a pan of hot water. Mix with the biscuits, blending well together and divide between the prepared heart-shaped, loose-bottomed tins (approx. 12cm x 10cm). Chill whilst preparing the filling.
Chop ¾ of the strawberries in a processor, mix the cream cheese with the sugar and yogurt, then stir in the strawberries.
Soak the gelatine with 4tbsp of cold water and melt gently in a bowl over a pan of hot water. Stir into the strawberry mixture and divide between the heart tins. Chill for several hours until set.
Remove from the tins and decorate with the remaining strawberries before serving.
If the heart-shaped tins do not have loose bases, line with cling film - make it sure it has room to come over the sides of the tins to aid removal. Alternatively, use 4 small ramekins.