Greek Yoghurt and Vanilla Yoghurt Cheesecake Pots recipe

Name: Greek Yoghurt and Vanilla Yoghurt Cheesecake Pots
Total time: 10 min
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Greek Yoghurt; 200 g Vanilla Yoghurt; 60 g Philadelphia Garlic & Herbs; 20 g Butter

A cool, creamy no-bake dessert with a light cheesecake-style filling and a smooth vanilla finish. These little pots are fresh, easy and ideal for a make-ahead treat.

10 min · Easy · British Jump to method

Greek Yoghurt and Vanilla Yoghurt Cheesecake Pots

Ingredients

4 servings

200 g Greek Yoghurt
200 g Vanilla Yoghurt
60 g Philadelphia Garlic & Herbs
20 g Butter

Nutrition	Per serving
Calories	192 kcal
Protein	6.5 g
Carbohydrates	8.8 g
Fat	12.8 g
Saturated fat	7.9 g
Fibre	0 g
Sugar	8.1 g
Sodium	0.2 mg

Why this works

Creamy, energy-dense dessert pot with moderate protein but relatively high saturated fat and sugar from the dairy components.

Protein from yoghurt. Greek yoghurt contributes some protein, which can help with satiety compared with a standard dessert.

Saturated fat from cream cheese and butter. Philadelphia and butter raise saturated fat, so this is best enjoyed as an occasional treat rather than an everyday snack.

Calcium-containing dairy. The yoghurt and cream cheese provide calcium, supporting bone health, although the sugar and fat content temper its overall healthfulness.

Method

In a bowl, whisk the Greek yoghurt, vanilla yoghurt and Philadelphia garlic & herbs until smooth and creamy.
Spoon into small serving glasses or ramekins.
Chill for at least 30 minutes before serving so the texture firms slightly.
Serve cold.

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