Lemon and Blueberry Yoghurt ‘Cheesecake’

Posted on   Category: Delectable Desserts

Cheesecake has to be the king of all desserts. Creamy, rich and with limitless flavour combinations, it’s been my go-to comfort food since my first taste of the New York-born creation. However the cream cheese, butter and sugar are something I can live without. Try my take on this wonderful classic, packed full of protein from plain Greek yoghurt.





  • 1 ½ cups plain Greek yoghurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons stevia (or to taste)
  • 4 Mejool dates, pitted
  • ¾ cup raw almonds
  • Handful fresh blueberries
  • 10 pistachios, chopped
  • ½ teaspoon of agar agar or 1 teaspoon gelatine


  1. In a food processor, blend dates and almonds to a sticky crumble.
  2. Press into the bottom of a bakers ring (or two ramekins) and refrigerate while you make the filling.
  3. In a bowl, mix yoghurt, lemon juice, zest and stevia until well combined.
  4. Dissolve agar-agar (or gelatin) in a little warm water, then add to yoghurt mix.
  5. Pour on top of base, then allow to set for approximately 20 minutes – it should wobble like jelly but be firm to touch.
  6. Remove bakers ring (if using) and top with blueberries and crushed pistachios.
  7. Serve!

Steer clear from using flavoured versions of Greek yoghurt, even if they claim to be low-fat. They’re usually packed full of sugar or unnatural sugar substitutes that will send your blood sugar through the roof! Not to mention those extra pounds it could pile on.

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One Response to “Lemon and Blueberry Yoghurt ‘Cheesecake’”

  1. 5 Ways with Greek Yoghurt - The Fit Foodie

    […] Lemon & Blueberry ‘Cheesecake’ […]


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