Strawberry yogurt cheesecakes recipe

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  • Low-fat






15 min

Nutrition per portion

Calories 210 kCal 11%
Fat 8.9g 13%

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.

Top tip for making Strawberry yogurt cheesecakes

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.

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