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No Bake Strawberry Yoghurt Cheesecake


25 mins


set overnight






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!

made using

Light Brown Soft

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No Bake Strawberry Yoghurt Cheesecake Recipe

For the crust

Step 1

Line a 20cm round cake tin bottom with parchment paper.

Step 2

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.

Step 3

Transfer to a cake tin and press into an even layer. Let chill in the fridge as you prepare the filling.

For the filling

Step 1

In a blender mix together the cream cheese, Greek yoghurt, strawberries, vanilla and sugar until smooth and you’re happy with the pink colour.

Step 2

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.

Step 3

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.

Step 4

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.

Step 1

Mash the strawberries with a fork or blend everything until smooth. Let it cool down slightly before pouring it over the cake.

Step 2

That’s it! Serve chilled to your family and make it, again and again, it’s perfect for these warmer days coming our way.


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



For the biscuit base

Digestive biscuits

Digestive biscuits

Ground in a food processor

200 g



80 g

For the filling

Low fat Greek yoghurt

450 g

Cream cheese

400 g

Gelatine leaves

+ 2 tbsp water


Vanilla paste

1/2 tsp


5 or 6
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

50 g

For the strawberry coulis



+ Extra for serving

200 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

1 tbsp

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