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    Summer Berries Greek Yoghurt Cheesecake

    This summer frozen cheesecake is super easy to make and the perfect dish for entertaining! And with a nut based crust and yoghurt filling you don't have to feel guilty about eating it either. The original recipe is from the amazing duo at Green Kitchen Stories.

    Serves 6 people


    • 300g Almonds
    • 12 Pitted Dates
    • 2 Tbsp of Coconut Oil
    • Pinch of Salt
    • 2 Cups of Fresh Raspberries and Strawberries
    • Juice from ½ a Lemon
    • ½ Cup of Honey
    • 1 Cup of Meredith Dairy Traditional Greek Yoghurt
    • 1 Cup of Mascarpone
    • 1 Cup of Fresh Summer Berries (for Topping)


    • Step 1 Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
    • Step 2 Blend berries, lemon juice and honey. Stir together mascarpone, yoghurt and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
    • Step 3 Top the cake with fresh fruit and a drizzle of honey. Serve immediately.

    Products Used

    • Photo of Natural Sheep Milk YOGHURT Traditional Greek Natural Sheep Milk YOGHURT | Traditional Greek