Strawberry Cheesecake Yogurt

Cooking time
Serves4-6 people

An easy, healthy twist to sweet summery cheesecake.


  • 500g strawberries, rinsed and hulled
  • 2 tbsp caster sugar
  • 300g cream cheese
  • 300g vanilla yogurt
  • 8-10 digestive biscuits per serving, crumbled

VARIATIONS No strawberries? No sweat. Just pair any fruit you've got with the yogurty-cheesecake base. Have fun and throw some extra flavours in there, too. Add a little rosewater to the cheesecake base and pair with strawberries as a above or swap with raspberries or red currants. Got bananas? Add a swirl of tahini to the cheesecake yogurt, top with freshly sliced bananas, a drizzle of honey and a dusting of cinnamon. Kiwi fruit in your box? Add a little lemon zest to the vanilla cheesecake base and cap with thin slices of peeled kiwi fruit.

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1. Pop the strawberries in a lidded container. Sprinkle the sugar over. Mix. Allow to marinate for 15 mins. The sugar draws out the strawberry juices which makes a gorgeous syrup.
2. Fold the yogurt and cream cheese together.
3. Roughly chop the strawberries. Layer them with the yogurt and digestives. Drizzle a bit of the strawberry juices over. Let it sit for a few mins so the biscuits go a little bit soft.
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