This delicious no-bake honey Greek yogurt cheesecake is super easy to make and ideal for any occasion. It’s a great make-ahead dessert since it just needs a few hours to chill in the fridge.
Honey Greek yogurt cheesecake features a heavenly brown butter crust that smells amazing. Its flavour is light, creamy, and perfectly balanced—not too sweet. I’ve made it a few times for morning tea at work, and it’s become a big hit, with everyone asking for more.
Add a touch of Mediterranean to your next dinner party
The idea of a honey Greek yogurt cheesecake kept swirling in my mind, and I couldn’t stop thinking about making a recipe with Mediterranean flavours and a brown butter crust. The crust pairs perfectly with the cheesecake, adding a special touch and an irresistible taste. And I truly mean irresistible. Every time I’ve made this dessert, people can’t stop raving about the base.
This cheesecake is so irresistibly good, I could happily make and eat it every single day. I love enjoying a slice with a drizzle of honey and a side of fresh strawberries.
Ingredients you'll need for Honey Greek Yogurt Cheesecake
- Cream cheese: Do not use spreadable cream cheese, it contains moisture and additives than block cream cheese. This can negatively impact the cheesecakes texture and ability to set. Block cream cheese, is preferred for its firmer consistency and higher fat content, leading to a smoother, denser, and more stable cheesecake.
- Honey: The sweetness of the honey gives the cheesecake a unique flavour.
- Greek yogurt: Provides the cheesecake a lighter and fluffier texture while make it creamier.
- Brown butter: Adds a rich, nutty and toasted flavour to a cheesecake base.
- Brown sugar: Gives the base a richer, more complex flavour with hints of caramel and molasses, compared to only using white sugar.
Why use Greek yogurt
- Enhanced Creamy Texture: Greek yogurt contributes a thick, luscious consistency that makes the filling silky smooth.
- Reduced Heaviness: It lightens up the dense texture of cream cheese without making the dessert taste overtly "healthy" or compromising on richness.
- Balanced Tanginess: It adds a natural, subtle tangy character that complements the sweetness of honey and balances the rich cream cheese.
- Improved Nutrition: It acts as a source of probiotics and increases the protein content.
Frequently Asked Questions
No, using high-fat cream cheese and thick yogurt will set the cheesecake in the fridge without gelatin.
For best results, use full-fat (whole milk) Greek yogurt. It ensures a thick, creamy consistency, whereas low-fat can result in a runny cheesecake.
You can safely prepare this cheesecake up to 2 days in advance. Just be sure to keep it covered with plastic wrap or foil in the fridge to prevent it from absorbing other food odours
If you enjoyed Honey Greek Yogurt Cheesecake
I’d love to hear your thoughts! Drop a comment below and let me know if you liked this honey Greek yogurt cheesecake.
Honey Greek Yogurt Cheesecake
This delicious no-bake honey Greek yogurt cheesecake is incredibly easy to make and perfect for any occasion.
10
servings20
minutes10
minutes6
hours6
hours30
minutesIngredients
- Cheesecake Crust
250 g granita biscuits
155 g unsalted butter
1/4 cup brown sugar
- Cheesecake Filling
300 g Greek yogurt
500 g cream cheese
1/2 cup honey
300 g thickened cream
1/4 cup icing sugar
Directions
- Strain the Yoghurt: Place a cheesecloth in a colander and add the yoghurt. Cover and place in the fridge overnight to strain.
- Prepare the Pan: Grease and line a 23 cm/9-inch springform cake tin with baking paper.
- Make the Base: Place the biscuits in the bowl of a food processor and process until they resemble fine bread crumbs.
- Brown the Butter: Melt the butter until it becomes a nutty brown colour (about 10 minutes), ensuring you end up with 125g of melted butter. Add the brown sugar and melted brown butter to the processed biscuits and process until combined.
- Set the Base: Spread the biscuit mixture and press firmly over the base of the prepared pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Whip the Cream: Place the thickened cream and icing sugar in a bowl and, using an electric beater, beat until you have reached stiff peaks.
- Make the Filling: In a separate bowl, use an electric beater to beat the cream cheese, strained Greek yoghurt, and honey until smooth. Fold in the whipped cream mixture.
- Final Set: Spoon the mixture onto the biscuit base and refrigerate to set for 6-8 hours.
Notes
- Key Tips for Success
1. Ensure the cream cheese is softened to avoid lumps in your filling. - 2. Straining the yogurt before using it in a cheesecake is crucial for achieving the desired thick, creamy and stable texture. By removing excess liquid, the yogurt thickens and becomes more like cream cheese, preventing a pudding-like consistency in the final cheesecake.
- 3. As the cheesecake does not contain any gelatin; to achieve the best results, chill the cheesecake overnight or 24 hours. Chilling allows the flavours to deepen and harmonise and the creamy texture to set.
This was absolutely delicious. The burnt butter crust was so good.