Vanilla-yogurt-granola-cheesecake

Vanilla, Yogurt & Granola Cheesecake

This no-bake cheesecake can be whipped up quickly for a spectacular finish to any meal.

Small black spatula
Prep Time: 30 Minutes
Small black clock face
Total Time: 4 Hours 30 Minutes
A small knife and fork set
Servings: 12
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Ingredient List

  • Small check mark in a circle 12 Nature Valley™ Crunchy Oat & Honey Granola Bars, finely crushed
  • Small check mark in a circle 100 g unsalted butter, melted
For the topping
  • Small check mark in a circle 3 gelatine sheets
  • Small check mark in a circle 1 tablespoon cold water
  • Small check mark in a circle 2 tablespoons lemon juice
  • Small check mark in a circle 200 g full-fat soft cheese
  • Small check mark in a circle 175 g caster sugar
  • Small check mark in a circle 300 g Greek-style natural yogurt
  • Small check mark in a circle 150 ml double cream
  • Small check mark in a circle 1 tablespoon vanilla extract
To Decorate
  • Small check mark in a circle 100 g raspberries
  • Small check mark in a circle 1 tablespoon runny honey

Preparation

  1. Grease and line a 23cm springform tin with baking paper. In a bowl, mix the crushed granola bars with the butter until well combined. Press the mixture into the base of the prepared tin and 2cm up the sides, creating an even layer. Chill in the fridge for 1 hour to set firmly.
  2. Meanwhile, place the gelatine sheets in a small bowl of cold water to soften and leave for 10 minutes. Heat 1 tablespoon cold water and the lemon juice in a small pan until just simmering, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess moisture and add to the hot lemon mixture. Stir until dissolved.
  3. Place the soft cheese and sugar into a medium bowl and beat with an electric whisk or in a mixer until smooth. Add in the yogurt and lemon juice mixture and stir until smooth and well combined.
  4. Whisk the cream in a separate mixing bowl until soft peaks form, then fold into the soft cheese mixture. Stir in the vanilla extract. Pour onto the granola base and chill in the fridge until set, about 4 hours or overnight. Serve decorated with the raspberries and drizzled with honey.

Tips

  • Top with your favourite berries, such as blueberries, blackberries or strawberries in place of the raspberries.
  • Cover and chill any remaining cheesecake, and eat within 3 days.

Made with

Package of 10 Nature Valley Oats & Honey Crunchy Bars
Nature Valley Oats & Honey Crunchy Bars
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