Yoghurt cheesecake with fruit salad

A fridge cheesecake that’s easy, quick and delicious. This is the closest you’ll ever get to a healthy cheesecake!

More than 1 hour

Serves 6

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Crust: 
  • 2 packets (125g each) wholewheat cookies, crushed 
  • ¼ cup (60ml) butter, melted 
Filling:
  • 1 Tbsp (15ml) powdered gelatine
  • 2 Tbsp (30ml) cold water
  • ¼ cup (60ml) boiling water
  • 2-3 Tbsp (30-45ml) castor sugar
  • 1 tub (250ml) cream cheese
  • 1 cup (250ml) Greek-style plain yoghurt (plain double-cream yoghurt works well too) 
  • 1 tsp (5ml) vanilla seeds, essence or extract
  • ¼ cup (60ml) orange marmalade 
Topping:
  • 4 kiwis, peeled and chopped
  • 1 green apple, cut into matchsticks
  • 1 green melon (winter melon), seeded and scooped into balls
  • Handful mint leaves
  • 1 tub (100g) gooseberries 
  • Juice (60ml) and grated peel of 1 lime
  • 2 tsp (10ml) castor sugar
  • 1 tsp (5ml) vanilla seeds, extract or essence

Method:

  1. Blitz cookies in a food processor until they resemble fine breadcrumbs. 
  2. Mix with butter and press into the bottom of a 20cm loose-bottomed tart or cake tin. 
  3. Sprinkle gelatine over cold water and set aside for 5 minutes. 
  4. Dissolve thickened gelatine ‘jelly’ in boiling water, then mix gelatine mixture with remaining filling ingredients. 
  5. Beat well with an electric mixer until smooth.
  6. Pour mixture over crust and leave to set in the fridge. 
  7. Toss together the topping ingredients and leave to macerate for 30 minutes to infuse and create a slight syrup. 
  8. Spoon topping over tart and serve.

 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.