Dessert/ Sweet/ Vegetarian

No Bake Yoghurt Cheesecakes with Raspberry Coulis, Blackberries and a Granola Crust

14 October 2020

I was craving cheesecake but wanted something lighter and healthier than what I usually make, and this worked out pretty well.

For the crust I blitzed up granola in a food processor until rough crumbs, then I added a small amount of melted butter to hold it together and let it cool and set in the fridge.

For the filling I mixed equal amounts of low-fat yoghurt and low-fat cream cheese, powdered sugar for sweetness and lemons zest for freshness. Scoop them onto the chilled crust and let set in the fridge for at least another hour. I served it with freshly made raspberry coulis and some blackberries.

I must admit, because of the healthier ingredients, the crust is a bit crumblier than normal and the filling a bit softer, but that doesn’t really matter if you make them in separate coups or bowls, tastes just as good 😉

No Bake Yoghurt Cheesecakes with Raspberry Coulis, Blackberries and a Granola Crust

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Dessert
By Saffron Serves: 2
Cooking Time: 20 min Total Time: 20 min

Ingredients

  • 4 tbsp granola
  • 1 tbsp unsalted butter, melted
  • 200g raspberries (frozen work great as well, just make sure they are thawed)
  • 1 tbsp water
  • Squeeze lemon juice
  • Blackberries to garnish
  • 1 cup low fat cream cheese
  • 1 cup low fat yoghurt
  • 2-3 tbsp confectioners sugar (to taste)
  • Zest of 1/2 lemon

Instructions

1

For the crust blitz up the granola in a food processor until rough crumbs, then I add the melted butter to hold it together.

2

Add to a bowl or ice-cream coup and press down. Let it cool and set in the fridge.

3

For the filling mixed the low-fat yoghurt, low-fat cream cheese, confectioners sugar and lemons zest. Taste and adjust sweetness if needed.

4

Scoop the filling onto the chilled crust and let set in the fridge for at least another hour.

5

For the raspberry coulis I didn't use any sugar because the the fruit was already pretty sweet.

6

Place the raspberries in a small sauce pan with a drop of water to loosen it up.

7

Bring to a bubble, and add a squeeze of lemon juice.

8

Crush the raspberries with the back of a wooden spoon, I kept it quite rough because I like the texture, but your can also blend it into a smooth sauce. Up to you.

9

Taste and add confectioners sugar if you feel it's needed.

10

Let cool completely.

11

When ready to serve, take out the bowls of the fridge, scoop on he coulis and garnish with extra fruit.

Notes

I didn't use any sugar for the raspberry coulis, but if you're missing some sweetness you can also add honey instead of sugar.

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