This no bake wonder is light as air and deliciously satisfying. I am so excited to share my litened take on no bake cheesecake with you!
The raw food trend is sweetening things up with all sorts of treats from cocoa clusters and energy balls to puddings and panna cottas. This month for Recipe ReDux we are sharing a no-cook dessert, no-cook usually means ‘super-quick’…and we always want to make time for a healthy dessert!
Above my desk I have Martha Stewart’s Cupcakes 2013 Calendar hanging. Each month there is a gorgeous picture of different cupcakes, with recipe cards to go with it. This month is the above Cookies and Cream Cheesecakes. With this daily inspiration, I just couldn’t resist the urge to try liten up cheesecake for this months ReDux!
I have always been a fridge cheesecake gal, but in my usual no bake cheesecake recipe uses cream cheese, cream and sweetened condensed milk. Pretty rich, pretty decadent. So, to lower the fat and sugar content of this recipe you will see fat-free cottage cheese and low fat yoghurt are used in their stead. Gelatin firms up the cheesecake and makes it easy to slice without the need for commercial whipped cream or condensed milk. I am over the moon with the end result, creamy silky smooth texture with a subtle vanilla flavour. This no bake wonder is light as air and deliciously satisfying. Quick, easy and delicious – can’t go wrong. Serve just as is or top with fresh strawberry slices for a pop of colour and sweetness. In the end, who couldn’t use a no bake, quick and easy dessert to whip out their back pocket in a jif…!?!?
- 9 oatmeal digestive biscuits (1/2 a packet or 100g)
- 3 tablespoons (45g) butter, melted
- 1 tablespoon gelatine powder
- ¼ cup cold water
- 2 cups low fat plain yoghurt
- 1 cup fat-free smooth plain cottage cheese
- ½ cup icing sugar
- 1 teaspoon vanilla extract
Roughly break the digestive biscuits into pieces and blitz in a food processor. Alternatively place in a plastic bag and use a rolling pin to crush. Pour over the melted butter and mix until the crumbs are well coated.
Tip the crumbs into a 24cm diameter pie dish and press down into the base to create an even layer (I find the bottom of a glass works really well). Chill in the fridge to set while you assemble the filling.
Sprinkle the gelatine over the cold water in a small bowl, stir to combine and leave to soften for a few minutes.
Using an electric mixer, beat together the yoghurt, cottage cheese, icing sugar and vanilla.
Heat the gelatine in the microwave until just melted (only takes a few seconds) then whisk it into the yoghurt mixture.
Pour the filling over the base. Smooth the top and place in the fridge to set.
In the mood for more tasty treats, check out my Bars, Bites and Bakes for inspiration.
* Originally published in 2013, refreshed in 2020