Vanilla Granola Yogurt Cheesecake Delight
Hosting a backyard gathering or craving an indulgent treat? This creamy no-bake cheesecake is the perfect way to add a little extra joy to your day.
Ingredient List
- 12 Nature Valley™ Crunchy Oat & Honey Granola Bars, finely crushed
- 100 g unsalted butter, melted
- 3 gelatine sheets
- 1 tablespoon cold water
- 2 tablespoons lemon juice
- 200 g full-fat soft cheese
- 175 g caster sugar
- 300 g Greek-style natural yogurt
- 150 ml double cream
- 1 tablespoon vanilla extract
- 100 g raspberries
- 1 tablespoon runny honey
Preparation
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Make the Granola Base
Lightly grease a 23cm springform tin and line with baking paper. Crush Nature Valley™ Crunchy Oat & Honey bars into fine crumbs using a food processor or rolling pin. Mix with melted unsalted butter until evenly combined, then press firmly into the base and about 2cm up the sides. Chill for 1 hour to set. -
Prepare the Gelatine Mix
Soak gelatine sheets in cold water for 10 minutes. Heat 1 tbsp cold water and 2 tbsp lemon juice in a small pan. Remove from heat, stir in softened gelatine until dissolved, and let cool slightly. -
Mix the Cheesecake Filling
Whisk 200g cream cheese and sugar until smooth. Add Greek yoghurt and the warm gelatine mixture. Stir until fully combined and set aside. -
Add Whipped Cream & Vanilla
Whip double cream to soft peaks, then fold into the cheesecake mixture with a splash of vanilla extract. Stir gently to keep it airy and smooth. -
Assemble & Chill
Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours (overnight is best) for a firmer set and fuller flavour. -
Decorate
Top with fresh raspberries and drizzle with honey. You can swap berries based on the season—try strawberries, blueberries, or a mix. -
Slice & Serve
Run a warm knife around the edge before releasing the tin. Serve with tea or espresso. Store leftovers covered in the fridge and enjoy within 3 days.
Made With
Why you'll love this recipe
If you're looking for a simple yet delicious dessert that makes an impressive statement at your next gathering, look no further. This delightful no-bake treat combines the irresistible crunch of Nature Valley™ Crunchy Oat & Honey Granola Bars with a rich and creamy filling that's both indulgent and refreshingly light.
How to customise the recipe for your taste
Want to add an extra burst of fruity flavour? Switch up the raspberries for fresh local Aussie fruits like juicy peaches or sweet nectarines in summer, or sliced kiwi and passionfruit pulp for a vibrant twist. Tailor your topping to match what’s in season to keep things fresh and exciting.
Cooking Tips and Tricks
- For the perfect granola base that stays firm and cuts easily, try using the flat base of a glass to evenly press the granola mixture into the tin. A smooth, level base ensures your cheesecake slices are beautifully presented every time.
- Gelatine sheets vary slightly in their setting ability, so always check instructions on the package. If you’re unsure, a safe rule of thumb is about 1 gelatine sheet per 100 ml of cheesecake mixture. This ensures your dessert sets just right without becoming overly firm or rubbery.
- Can’t access fresh raspberries easily? No worries! Frozen berries available all year round make a great alternative. Simply thaw and drain gently, then scatter over the cheesecake just before serving. Adding a colourful medley of mixed berries such as blueberries, strawberries and blackberries creates vibrant visual appeal and variety.
- Drizzling honey on top adds a wonderfully sweet finishing touch. If your honey is overly thick, gently warm it in the microwave for 10 to 15 seconds or submerge the jar in hot water briefly to make it smooth and runny.
- To save a bit of prep time, the cheesecake mixture can be made the night before serving—simply cover securely and chill overnight. Allowing it to rest overnight gives you a perfect creamy, silky texture when sliced.
- No springform pan at home? A regular cake tin lined with baking paper works nicely as a substitute. Simply ensure the lining extends above the edge to enable simple removal after chilling.
- Remember to keep your cheesecake chilled and enjoyed within 3 days for maximum freshness. Store it in an airtight container or cover with cling film to ensure it stays delicate and delicious.
Troubleshooting Guide
We’ve all had moments when recipes don’t go exactly as planned, but don’t worry—you’re not alone! Here’s your quick troubleshooting guide to help you achieve the perfect cheesecake every time. If your granola crust doesn’t hold well together, it might need more time chilling. Placing it in the freezer briefly (around 10-15 mins extra) can help firm up the base.
