Sugar-Free Greek Yogurt Cheesecake
This cheesecake skips the oven, the cream cheese and the white sugar: the filling is Greek yogurt and farmer's cheese, and the sweetness comes from honey and the dates in the base. It tastes fresh and gently tangy, closer to a thick set yogurt than a heavy dessert, and that's exactly why we like it.
- Prep
- 25 min
- Cook
- 8 min
- Rest
- 6 h
- Total
- 6 h 33 min
- Servings
- 8
- Level
- Medium
- Per serving
- 255 kcal
Ingredients
For the base
For the filling
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What to use instead
You can use 15 g gelatine instead of agar: bloom it in 60 ml water and dissolve in warm, not boiling, milk. The dessert will no longer be vegetarian.
To serve
Makes: 1 cheesecake (20 cm), 8 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Toast the oats
Toast the oats and walnuts in a dry frying pan over medium heat for 4–5 minutes, stirring, until they smell nutty and turn lightly golden. Let them cool.
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Step 2: Make the base
Blitz the oats, walnuts, dates and salt in a food processor into moist crumbs that clump when squeezed in your fist. If the dates are on the dry side, soak them in boiling water for 10 minutes first and pat dry.
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Step 3: Press into the tin
Line the base of a 20 cm springform tin with parchment. Tip in the crumbs and press them firmly into an even layer with the bottom of a glass. Chill while you make the filling.
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Step 4: Blend the filling
Blend the farmer's cheese until completely smooth, with no grains left. Add the yogurt, honey, vanilla and zest and mix briefly into an even cream. Everything must be at room temperature, or the agar will set in lumps.
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Step 5: Boil the agar
In a small saucepan, stir the agar into the cold milk, bring to the boil, stirring constantly, and let it bubble for 2 minutes. Agar only works once it has boiled.
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Step 6: Combine quickly
Take the milk off the heat and immediately whisk in 4–5 tablespoons of the cream, then the same again, so the agar cools gradually instead of being shocked. Now pour this mixture into the rest of the cream in a thin stream, whisking hard, and don't hesitate: agar sets at around 40°C (104°F), and hot milk poured straight into a cool mass seizes into strings and lumps.
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Step 7: Chill
Pour the filling over the base, smooth the top and tap the tin on the counter a few times to release air bubbles. Cover and refrigerate for at least 6 hours, ideally overnight.
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Step 8: Serve
Run a thin knife around the edge and release the springform. Pile the berries on top and slice with a knife dipped in hot water and wiped between cuts.
Tips & variations
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Tip
Always blend the farmer's cheese on its own until perfectly smooth: even tiny lumps are noticeable in the set cheesecake.
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Swap
You can use 15 g gelatine instead of agar: bloom it in 60 ml water and dissolve in warm, not boiling, milk. The dessert will no longer be vegetarian.
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Variation
Stir 150 g raspberry or strawberry purée into the filling for a pink, fruity cheesecake, and ease back on the honey a little.
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Storage
Keep covered in the fridge for up to 3 days and add the berries just before serving. We don't recommend freezing; the filling turns watery.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 255 kcal | 2,040 kcal |
| Protein | 16 g | 128 g |
| Fat | 9 g | 72 g |
| Carbohydrates | 28 g | 224 g |
Approximate values calculated from standard ingredient data.
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