Mixed Berry Cheesecake

This easy cheesecake uses our 0% Fat Natural Yogurt and Mixed Berry Compote.

It looks really special made in old jam jars… but it’s delicious however you make it.

  • 2 hrs
  • Serves 8
  • Beginner


500g 0% Fat Natural Yogurt

227ml Double Cream

2 heaped tbsp icing sugar

2 drops vanilla essence

140g digestive biscuits, crushed

50g Unsalted Butter

450g Mixed Berry Compote


  1. Add a pinch of salt to the 0% Fat Natural Yogurt and stir. Line a sieve with a clean cotton tea towel, put it on a large jug and pour the yogurt on the tea towel. Cover and transfer to the fridge for 24 hours.
  2. The next day, line the base of a 23cm spring-form cake tin with parchment paper.
  3. Melt the butter, crush the biscuits and mix them together. Pour the mixture into the cake tin, spread evenly and press it down firmly.
  4. Remove the yogurt from the fridge (careful not to spill the liquid in the jug) and remove the cheese that’s in the tea towel.
  5. Put the cheese, cream, sugar and vanilla essence into an electric mixer and whisk until well mixed and the cream has started to form a soft whip. Do not over whisk.
  6. Spread the cheese mix over the biscuit base and smooth out with the back of a spoon. Leave to chill in the fridge for 30 minutes.
  7. To serve, slice the cake into wedges and spoon over the Yeo Valley Mixed Berry Compote
  8. You can make mini cheesecakes in old jam jars – just leave out the butter from the biscuit base, pipe the cheese into the jars, and top with the compote. You can also use the whey liquid left over from the yogurt and make bread from it… look out for a recipe soon.

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