share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
RECIPE-no-bake-cheesecake

Blueberry Lemon Yoghurt Cheesecake

Photo & Recipe by Violet @noshforthought

RECIPE-no-bake-cheesecake

Ingredients

125g plain biscuits
3/4 cup rolled oats
1/2 cup raw almonds
3/4 cup melted butter
1 Tbsp raw sugar
500g low fat or full fat cream cheese
250g Greek yogurt, strained if too watery
1 tsp vanilla extract
2 Tbsp sugar
Barker's Lemon Curd, to taste
handful of blueberries, to taste

Instructions

1
Line a 28cm x 18cm (or equivalent) tray with baking paper
2
Pulse biscuits, oats and almonds in food processor until crumbly. Mix in melted butter and sugar until the mixture holds when pressed against the bowl
3
Press base mixture into the bottom of the tray and place in freezer while the filling is made
4
Blend cream cheese, yogurt, vanilla and sugar until mixture is smooth with no lumps
5
Divide the filling into two equal batches. To one batch, mix in lemon curd as desired, leaving swirls. Pour over the base and return tray to freezer until set
6
Place the second batch of filling and blueberries in food processor and blend until smooth. Adding too many blueberries may make the mixture too watery!
7
Pour over the lemon filling and return tray to freezer until set
8
Slice into squares and enjoy! Keep leftovers in freezer

Leave a Reply

Your email address will not be published. Required fields are marked *

Barker's Pantry
Close Cookmode