Strawberry Yogurt Cheesecake

  • 40 mins
  • Serves 10
  • Easy

The lighter version of the British favourite, it allows for us cheesecake addicts to have the unguilty second (or third) extra slice.

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  1. To make the base, smash up the hobnobs either using a food processor, or add to a ziplock bag and crush with a rolling pin until only crumbs remain.
  2. Transfer to a bowl and add the melted butter until fully combined. Transfer into a non-stick 9 inch Springform pan. Press with your hands or the back of a smooth to cover the base.
  3. Place in the refrigerator.
  4. To make the cream topping, in a bowl add the cream cheese, icing sugar, yogurt, lemon and vanilla. Use an electric mixer to mix together until smooth.
  5. Slowly add the double cream and whisk until thick, creamy and smooth.
  6. Remove the pan from the fridge and add the cream top, Use the back of a spoon or spatula to smoothen.
  7. Place in the fridge for when ready to eat, ideally an hour to overnight. Before eating, decorate the cheesecake with the fresh strawberries.