Fridge Friend Recipes
Fruit Yoghurt Cheesecake Pots recipe
Creamy, layered cheesecake pots with a bright fruit yoghurt topping for a quick and satisfying dessert. Light yet indulgent, they make a lovely make-ahead treat served chilled.
20 min · Easy · British Jump to method
Ingredients
- 120g Digestive Biscuits
- 50g Butter
- 200g Soft Cheese
- 50g Caster Sugar
- 150g Greek Yoghurt
- 2 tbsp Milk
- 200g Fruit Yoghurt
- 1 tsp Vanilla Extract
- 150g Fresh Fruit
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 375 kcal |
| Protein | 7.5 g |
| Carbohydrates | 31.5 g |
| Fat | 23.5 g |
| Saturated fat | 13.2 g |
| Fibre | 1.4 g |
| Sugar | 18.6 g |
| Sodium | 0.2 mg |
Why this works
A rich, dessert-style pot with moderate protein but high saturated fat and sugar from the biscuit base, soft cheese and sweetened yoghurt.
Calcium source. Soft cheese, Greek yoghurt and milk provide calcium for bone health.
Fruit vitamins. Fresh fruit adds vitamin C and antioxidant compounds, depending on the fruit used.
Saturated fat and sugar. Digestive biscuits, butter, soft cheese and fruit yoghurt contribute a relatively high saturated fat and sugar load.
Method
- Crush the digestive biscuits and mix with melted butter, then press into the base of four serving glasses or small jars.
Aim for a sandy, damp crumb that holds together when squeezed; if the mixture looks greasy or wet, it will compact into a heavy base, so press it firmly but not so hard that it becomes stone-like.
- In a bowl, beat the soft cheese with caster sugar until smooth, then fold in the Greek yoghurt and a splash of milk to loosen the mixture if needed.
Beat just until the sugar has disappeared and the filling looks pale and silky, then fold in the yoghurt gently to keep the mixture light rather than overworking it into a runny mixture.
- Spoon the cheesecake mixture over the biscuit base and smooth the tops.
Use the back of a spoon to level the surface so the next layer sits neatly, and tap each glass once or twice on the worktop to remove any trapped air pockets.
- Finish with a layer of fruit yoghurt and chill for at least 1 hour before serving.
Spread the fruit yoghurt to the edges in a thin, even layer so you get a clear finish on the top; chill until the filling feels fully set and no longer wobbles loosely when the pots are moved.
- Top with fresh fruit if you have it, then serve cold.
Add the fruit just before serving so it stays bright and fresh, and drain any very juicy pieces first to stop the topping becoming watery.
Other Fruit Recipes
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Butter Baked Custard Tart
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Cheesy Mustard Baked Potatoes
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Chilled Orange Yoghurt Fool
10 min · A light, creamy dessert with fresh citrus brightness and a satisfying pistachio crunch. It is quick to assemble and looks lovely in glasses.
Chocolate and Yoghurt Mousse
20 min · This light mousse pairs rich chocolate with a tangy yoghurt finish for a dessert that feels both indulgent and fresh. It is quick to assemble and best served well chilled.
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