Prep
25 minsBake
set overnightServes
10Difficulty
Medium About
This Strawberry Yoghurt Cheesecake made with seasonal strawberries is perfect for the warmer days. Seriously easy to make, you don't even have to turn your oven on to make it, and it has no eggs or flour!
No Bake Strawberry Yoghurt Cheesecake Recipe
For the crust
Line a 20cm round cake tin bottom with parchment paper.
Mix together ground digestive biscuits and sugar with melted butter until combined. Sugar acts as a binding agent and will keep your crust nice and firm.
Transfer to a cake tin and press into an even layer. Let chill in the fridge as you prepare the filling.
For the filling
In a blender mix together the cream cheese, Greek yoghurt, strawberries, vanilla and sugar until smooth and you’re happy with the pink colour.
Prepare the gelatine following the package instructions. Since the gelatine is usually added to hot mixtures this can be a tricky part as we are adding it to the cold mixture here so melt the softened sheets in a saucepan or microwave over very *low heat*, stirring until just melted completely. Then stir in the room temperature yoghurt mixture gradually with a whisk or a hand mixer until nice and smooth.
Pour the filling into your prepared pan over the crust. Spread into an even layer. Forcefully tap the cake tin against a hard surface to remove any air bubbles in the filling.
Cover with clingfilm or foil and chill in the fridge overnight.
For the strawberry coulis
Add everything to a pan and let it bubble for 8-10min until it thickens.
Mash the strawberries with a fork or blend everything until smooth. Let it cool down slightly before pouring it over the cake.
That’s it! Serve chilled to your family and make it, again and again, it’s perfect for these warmer days coming our way.
TOP TIP
If you don’t have or you don’t like gelatine, simply make the mixture without it and freeze the cake and you’ll end up with a strawberry ice cream cake.
Ingredients – 2 items
1
For the biscuit base
Digestive biscuits
Ground in a food processor
Butter
Melted
For the filling
Low fat Greek yoghurt
Cream cheese
Gelatine leaves
+ 2 tbsp water
Vanilla paste
Strawberries
Tate & Lyle Fairtrade Pure Cane icing sugar
For the strawberry coulis
Strawberries
+ Extra for serving
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
We had to spoil things for you. But it isn`t the carrots that make it taste so good...
For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado.
Carrot Cake? It`s in the bag!
#WorldChocolateDay... let`s just pretend that`s not every day!
If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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