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A deliciously light, healthy and low sugar Yoghurt Cheesecake with Fresh Figs, Vanilla and Honey that doesn’t require baking and takes minutes to put together.
I have used fresh figs but you can use any type of fruit making sure that it is not too wet when its blended. If you or your family have a little more of a sweet tooth you can add some fresh dates into the cheesecake base and another 1/4 cup of honey into the yoghurt mix itself.
This cheesecake will keep for about 5-6 days in the fridge
Combine the muesli, almond meal and the melted butter and press this into a 21cm spring form tin lined with baking paper. Place this into the fridge to chill.
Heat the water and the honey together in a small pot until just starting to simmer, add in the gelatin powder and whisk to dissolve.
In a food processor or with beaters, combine the strained yoghurt with the 500g of yoghurt, the figs and lemon zest; pour in the honey, water and gelatin and blend until smooth or well combined.
Pour the yoghurt mix into the tin and smooth over.
Combine the extra honey with the vanilla bean paste and drizzle this onto the top of the cheesecake. Set in the fridge over night.
Garnish with more fresh figs to serve.