Anolon Academy

No Bake Yoghurt Cheesecake with Fresh Figs, Vanilla and Honey

By Dominique Rizzo

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 ¼ cup of honey into the yoghurt mix itself.

This cheesecake will keep for about 5-6 days in the fridge


Cheesecake Base

  • 100g natural muesli
  • 100g almond meal
  • 60g organic unsalted butter


  • ¼ cup water
  • ¼ cup honey
  • 2 tablespoons gelatin ( or 2 ½ tablespoons of agar agar powder)
  • 300g Jalna Greek yoghurt ( strained in a fine strainer for 24 hours)
  • 500g Jalna Greek yoghurt
  • 4 fresh figs ( you can use 1 cup of fresh fruit of your choice instead)
  • 1 lemon zested
  • 1 tablespoon of honey extra
  • ½ teaspoon vanilla bean paste


For the base

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.

For the filling

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.

Serves 12-14

Difficulty: Easy

Prep time: 15min, Cook time: 5min