Fridge Friend Recipes
Coconut Yoghurt Cheesecake Cups recipe
Light dessert cups with a creamy coconut yoghurt and cream cheese filling, finished with a sharp little spoonful of pickled vegetables for a playful sweet-savoury twist. Best served well chilled.
20 min · Easy · Fusion Jump to method
Ingredients
- 200g Cream cheese
- 150g Coconut Greek Yoghurt
- 15g Pickled vegetables
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 140 kcal |
| Protein | 4.6 g |
| Carbohydrates | 3.8 g |
| Fat | 11.7 g |
| Saturated fat | 7.5 g |
| Fibre | 0.2 g |
| Sugar | 3.1 g |
| Sodium | 95 mg |
Why this works
A small, creamy dessert that is relatively low in carbohydrate but higher in saturated fat, so best enjoyed in moderation.
Calcium-rich dairy base. Cream cheese and coconut yoghurt contribute calcium, which supports bone health, though the exact amount will vary by brand.
Lower in sugar. With no added sugar listed, the recipe is naturally fairly low in sugar compared with many desserts.
Sodium from pickled vegetables. The pickled vegetables add a modest amount of sodium, which can rise quickly depending on the pickling liquid used.
Method
- Beat the cream cheese until smooth.
Let the cream cheese sit at room temperature first so it softens evenly; if it is still firm, beat in short bursts and scrape the bowl down to avoid stubborn lumps.
- Fold in the coconut Greek yoghurt until fully blended and airy.
Use a light lifting motion rather than stirring, so you keep the mixture pale and moussey instead of knocking out the air. Stop as soon as no streaks of yoghurt remain, because overmixing can make it loose and runny.
- Spoon the mixture into serving glasses and chill for at least 1 hour.
Spoon or pipe the mixture in when it is fully combined, then tap the glasses gently on the worktop to remove any hidden air pockets and level the tops. Chill on a flat shelf so the cups set evenly and do not tilt.
- Top with finely chopped pickled vegetables just before serving if you want a sharp contrast.
Pat the pickled vegetables dry before chopping so they do not water down the surface. Add them at the very last moment to keep their bright crunch and avoid the topping weeping into the cheesecake.
Other Coconut Recipes
Cheesy Baked Egg and Cucumber Fritters
22 min · Light baked fritters combine egg, cheese and finely chopped cucumber for a soft, savoury snack. They are excellent warm from the oven with a spoonful of yoghurt on the side.
Chorizo and Cheese Stuffed Sweet Potatoes
50 min · Baked sweet potatoes piled high with savoury chorizo and melted cheese. A spoonful of yoghurt on top keeps everything creamy and balanced.
Cream Cheese and Jam Cheesecake Cups
20 min · A light, creamy cheesecake dessert layered with tangy cream cheese filling and sweet jam. Finished with a soft whipped cream topping for an easy, elegant treat.
Creamy Chorizo and Sweet Potato Bake
55 min · A bubbling, comforting bake with tender sweet potato in a rich, paprika-spiced sauce. The melted cheese on top makes it deeply savoury and satisfying.
Creamy Pepper and Cheese Omelette
15 min · A classic omelette with tender peppers and melted cheese, finished with a spoonful of yoghurt for extra softness. Quick, comforting and full of flavour.
Creamy Tzatziki Egg Salad Toast
15 min · A fresh, creamy egg salad lifted with tzatziki and sharp pickled vegetables, perfect piled onto toast or crispbread for a quick savoury bite.
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