Orange and Yoghurt Cheesecake Pots recipe

Name: Orange and Yoghurt Cheesecake Pots
Total time: 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 120g Digestive biscuits; 50g Butter; 250g Soft Cheese; 150g Greek Yoghurt; 40g Caster sugar; 1 orange Orange zest; 2 oranges Orange juice; 2 Oranges

Light, creamy cheesecake pots with a bright orange flavour and a buttery crumb base. They make an elegant no-bake dessert with a fresh, tangy finish.

20 min · Easy · British Jump to method

Ingredients

4 servings

120g Digestive biscuits
50g Butter
250g Soft Cheese
150g Greek Yoghurt
40g Caster sugar
1 orange Orange zest
2 oranges Orange juice
2 Oranges

Nutrition	Per serving
Calories	337 kcal
Protein	5.7 g
Carbohydrates	32.5 g
Fat	21.1 g
Saturated fat	11.9 g
Fibre	2 g
Sugar	18.8 g
Sodium	170 mg

Why this works

A rich, moderate-sugar dessert with some protein from dairy and vitamin C from the oranges, but relatively high in saturated fat and energy due to the biscuits, butter and soft cheese.

Vitamin C. The oranges provide vitamin C, which supports immune function and helps with iron absorption.

Calcium and protein. Greek yoghurt and soft cheese contribute calcium and some protein, supporting bone health and satiety.

Saturated fat. Butter, digestive biscuits and full-fat soft cheese can make this dessert high in saturated fat.

Method

Crush the digestive biscuits into fine crumbs and mix with the melted butter until evenly coated.
Divide the biscuit mixture between 4 serving pots and press down firmly to make the base.
In a bowl, whisk the soft cheese with the Greek yoghurt and caster sugar until smooth and creamy.
Stir in the orange zest and orange juice, then spoon the mixture over the biscuit bases.
Chill for at least 1 hour until set, then serve topped with extra orange segments if you like.

Prefer the classic version? Baked Rice Cakes with Crème Fraîche and Yoghurt Swirl

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