Fresh fruit cheese cake – With yogurt

” Here’s a perfect recipe for all cheesecake lovers.It’s healthy, with easily available ingredients and no raw egg’s. Have been making this one for over 20 years, made almost 6 of them for a special family occasion.They are light, flavorful and as guilt free as cheese cakes can be…”

Servings – 8- 10



  • 200 gms digestive biscuit
  • 50 gms melted butter
  • 1 tsp rind of lemon/lime


  • 400 gms yogurt regular ( or 1 cup thick yogurt)
  • 200 gms low fat or single cream
  • 3/4 cup powdered sugar
  • 200 gms strawberries(mangoes or any other fresh fruit you may want to use)
  • 1 tsp vanilla (pod/paste/essence)
  • 1 tbsp gelatin
  • 4 tbsp water
  • 1 tsp lime /lemon juice



  1. Butter a spring-foam pan or a pie dish which has a diameter of 10 inches
  2. Crush biscuits coarsely
  3. Mix with melted butter and rind
  4. Layer the dish with biscuits at the bottom and the sides, pressing firmly (use a flat bottom glass or bowl to help press down as firmly as possible)
  5. Refrigerate biscuit base for 1/2 hour


  1.  Hang regular yogurt in a muslin cloth for 2 hours to remove excess water, balance thick yogurt should amount to 1 cup OR use 1 cup of thick yogurt
  2. Soak the gelatin in warm water for 15 minutes, and warm over simmering water till translucent (gelatin bowl should not be touching the water. OR prepare the gelatin as per box instructions
  3. Puree the strawberries, leaving 3 whole for decorating purposes
  4. In a bowl mix all the filling ingredients – yogurt, cream,strawberry puree, sugar, vanilla, lime,gelatin and beat till smooth
  5. Pour the mixture over the biscuit base, wrap with clingfilm and chill overnight
  6. Decorate with sliced strawberries and ENJOY


  • Any fresh fruit can be used instead of the strawberries, mangoes work just great
  • For a plain lemon cheesecake, remove the fruit adding the juice of one full lime
  • Each serving has only 1 tsp butter + 1 tbsp cream as the guilty ingredients 

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