140g digestive biscuits, pulsed into crumbs
85g unsalted butter, melted
2 sheets gelatine
2tbsp lemon juice
350g cream cheese
225g caster sugar
400g thick Greek yogurt
1tbsp vanilla extract
A few whole strawberries

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1. Combine the biscuit crumbs with the melted butter. Use this mixture to line the base of an 8″ springform cake tin. Place in the fridge to chill. Meanwhile, soften the gelatine in the lemon juice and a bit of water if necessary, for 5 minutes.

2. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Beat together the cream cheese and sugar in a large bowl using an electric handheld whisk for 2 minutes. Add the Greek yogurt and gelatine mixture and mix until smooth. Finally, add the vanilla extract and beat well. Pour the mixture onto the biscuit base and gently tap on the side to release any trapped air bubbles.

3. Transfer to the fridge and allow to chill for 2-3 hours until set. When ready to serve, remove from the springform tin and cut into portions using a sharp, hot knife (run the blade under hot water then dry to heat it.) Transfer to a serving plate and garnish with strawberries.

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