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Honey and Yogurt Cheesecake Recipe

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4.4 from 41 reviews

This Honey and Yogurt Cheesecake combines the creamy tanginess of Greek-style yogurt and cream cheese with the sweetness of honey and white chocolate. Featuring a crunchy oat-flavored Hobnobs biscuit base and fragrant fresh thyme, this no-bake dessert is refreshingly light yet indulgent, perfect for a sophisticated treat or special occasion.

  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 200 gram Hobnobs (or other oat flour cookie), crushed
  • 60 gram unsalted butter, melted
  • ½ tablespoon fresh thyme leaves

Cheesecake Filling

  • 500 gram Greek-style yogurt
  • 400 gram cream cheese, at room temperature
  • 40 gram confectioners sugar, sifted
  • 1 teaspoon finely grated lemon zest
  • 150 gram white chocolate, chopped
  • 60 gram honey
  • 1 tablespoon fresh thyme leaves, divided

Instructions

  1. Prepare the crust: Crush the Hobnobs biscuits into fine crumbs. Mix the crushed cookies with the melted unsalted butter and half a tablespoon of fresh thyme leaves until well combined. Press the mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
  2. Melt white chocolate: Gently melt the chopped white chocolate over a double boiler or in short bursts in the microwave until smooth. Set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, combine the Greek-style yogurt, cream cheese, sifted confectioners sugar, and finely grated lemon zest. Beat the mixture until smooth and creamy, ensuring there are no lumps.
  4. Add honey and white chocolate: Slowly fold the melted white chocolate and honey into the yogurt and cream cheese mixture, mixing gently until fully incorporated without deflating the creaminess.
  5. Assemble and chill: Pour the cheesecake filling over the prepared biscuit crust, spreading evenly to smooth the top. Sprinkle the remaining fresh thyme leaves over the cheesecake for an aromatic finish. Place the cheesecake in the refrigerator and chill for at least 6 hours or overnight to set completely.
  6. Serve: Once set, remove the cheesecake from the springform pan carefully. Slice and serve chilled, optionally drizzling extra honey on top for added sweetness.

Notes

  • For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
  • Use Greek-style yogurt for its thicker consistency, which helps the cheesecake set properly without baking.
  • Fresh thyme adds a subtle herbal fragrance that complements the sweetness but can be omitted if preferred.
  • This cheesecake is a no-bake dessert, making it perfect for warm weather or easy preparation without an oven.
  • Allow ample chilling time (minimum 6 hours) for the cheesecake to firm up nicely.
  • Store leftovers covered in the refrigerator and consume within 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/honey-and-yogurt-cheesecake-recipe/