Give me a cupcake any day over a biscuit, with the exception of soft chewy s I’m fighting the cupcake corner for their deliciousness and creamy butter frosting, well they’re just awesome. When it comes to a proper dessert that doesn’t involve cake, cheesecake is my heaven on a plate, that rich cream cheese filling always feels so indulgent and let’s not start on that buttery biscuit base.
Despite loving how indulgent my favourite desserts can be, it does mean that I tend not to have them as often as I would like. However, no-bake cheesecakes that are just as easy to whip up as they are to eat, allow me to get my cheesecake fix without all the calories and sugar. Healthier alternatives to regular desserts have become popular and sometimes you just can’t beat the real thing, but these gluten-free cheesecakes that use full-fat Greek yoghurt for the filling are bang on.
- 1/4 cup almonds
- 1/4 cup stoned medjool dates
- 1 tbsp coconut oil
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup full fat Greek yoghurt
- 1/4 cup frozen cherries
- 2-3 tsps honey or maple syrup
- 4 squares of dark chocolate (optional)
In a food processor mix together the almonds, dates, 1 teaspoon of almond extract and coconut oil until a fine crumb forms.
Take two small tart cases and fill them with the mixture, patting down to form the base of the cheesecake.
Warm the frozen cherries in the microwave for 2 minutes, stir in the remaining almond extract and some of the honey.
In a separate bowl, mix together the Greek yoghurt, remaining honey and vanilla extract. Portion the 2 mixtures into the tart cases to fill them (you may not need all of the cherry mixture) and then swirl them together using a spoon.
Freeze for 1-2 hours until set.
Melt the squares of dark chocolate in the microwave and drizzle over the set cheesecakes.
Serve and enjoy!
How pretty do these look? Call me sad, but I loved watching the cherry sauce and Greek yoghurt fillings mix and swirl together. The creamy yoghurt cheesecake filling works really well with the cherry fruity sauce, it reminds me of those Muller corner yoghurt pots that I used to love as a kid, where you poured the fruit compote into the plain yoghurt, but a million times better.
Any berry or soft fruit would work well, strawberries would be perfect when they come into season and I think blueberries and lemon would be delicious too. If swirling isn’t your thing like it is mine, you can simply blend the cooked fruit and yoghurt together to make one single filling. So, that means that you miss a step making these even easier to create. Simply store them in the freezer for up to 6-weeks, but I can assure you that they won’t even last that long!
What is your favourite indulgent dessert? Do you have a favourite cheesecake flavour?