Fridge Friend Recipes
Cream Cracker Cranberry Cheesecake Bites recipe
A no-bake style dessert with a buttery cracker base, creamy yoghurt filling and sharp cranberry topping. These neat little bites are perfect for sharing.
25 min · Easy · British Jump to method
Ingredients
- 8 crackers Cream Crackers
- 200 g Greek Yoghurt
- 50 g Cranberries
- 40 g Butter
- 2 tbsp Caster sugar
- 1 tsp Vanilla extract
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 213 kcal |
| Protein | 4.5 g |
| Carbohydrates | 21.5 g |
| Fat | 11.8 g |
| Saturated fat | 6.8 g |
| Fibre | 0.7 g |
| Sugar | 9.3 g |
| Sodium | 164 mg |
Why this works
A small, moderately energy-dense dessert bite with some protein from yoghurt, but fairly high in saturated fat and added sugar for the portion size.
Greek yoghurt. Provides some protein and calcium, though the exact nutrient content will depend on the style of yoghurt used.
Cranberries. Contribute fruit polyphenols and a little fibre, but in this recipe they are a modest part of the overall portion.
Butter and cream crackers. These add most of the saturated fat and sodium, so the bites are better treated as an occasional dessert.
Method
- Crush the cream crackers finely.
Aim for a sandy, even crumb rather than large shards, as bigger pieces make the base crumble when sliced. A rolling pin or food processor both work, but stop as soon as the texture looks uniform.
- Mix the crumbs with melted butter and press into a lined small tray or into small moulds to form a base.
The mixture should look like damp sand and hold together when pinched; if it seems dusty, add a tiny little more melted butter rather than overworking it. Press firmly with the back of a spoon so the base is compact and level, especially at the corners.
- Stir the Greek yoghurt with caster sugar and a little vanilla extract if using, then spoon over the base.
Whisk until the yoghurt loosens slightly and the sugar is no longer gritty, but do not beat so hard that it turns runny. Spoon gently to keep the base intact and avoid leaving gaps at the edges.
- Top with cranberries and chill for at least 15 minutes before serving.
Chill on a flat shelf so the topping sets evenly, and keep it covered if the fridge has strong smells. The bites are ready when the filling feels firm to a light touch and the cranberries look glossy rather than damp.
- Slice or lift out the bites and serve cold.
Use a sharp knife warmed under hot water for cleaner slices, or loosen moulded bites from the sides before lifting. Serve straight from the fridge so the base stays neat and does not soften.
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Creamy Yoghurt Pasta with Cranberry Crunch
20 min · A quick, tangy pasta dish coated in a silky yoghurt sauce with a sweet cranberry finish. The crushed crackers add a lovely buttery crunch on top.
Cheesy Bacon and Onion Skillet
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Chorizo and Sweet Potato Soup with Cheese Swirl
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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.
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