Honey Yogurt Cheesecake
This Greek dessert builds digestive biscuits, almonds and greek yogurt into a satisfying meal you can have ready in about 80 minutes. You'll find the full ingredient list (with a scaler to change the servings), 11 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and whisk. At medium difficulty across 11 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm fruit mix from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat oven to 160C/140C fan/gas 3.
- Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin.
- Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work).
- Bake for 10 mins until crisp.
- Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time.
- Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp.
- Spread over the biscuit base, cover loosely with foil and cook for 1 hr.
- Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle.
- Leave to cool.
- Can be kept in the fridge for up to 2 days.
- To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.
You'll use: Oven · Whisk · Baking dish
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Mascarpone
- cream cheese softened with a little cream
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Honey Yogurt Cheesecake
- Garides Saganaki Seafood
- Moussaka Beef
- Stuffed Lamb Tomatoes Lamb
- Lamb and Lemon Souvlaki Lamb
Tips & common questions
How long does Honey Yogurt Cheesecake take to make?
About 80 minutes from start to finish — an estimate based on the 11 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Honey Yogurt Cheesecake suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Honey Yogurt Cheesecake via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.