Light, Fluffy, & Delectably Creamy Honey, Thyme And Yogurt Cheesecake Recipe

Cheesecakes are often thought of as the ultimate indulgence but this recipe proves that they can be healthy too!

Do you want to offer your friends and family a delicious dessert? Then Ottolenghi’s honey and yogurt cheesecake might be the thing for you!

This no-bake, no-fuss cheesecake is adapted from the recipe of Yotam Ottolenghi. It is made with fresh tang of yogurt and has a very different taste than the usual cheesecake.

No Baking Necessary

Cheesecake is a popular dessert that is usually baked in an oven. But this recipe does not require any baking and it’s ready in 10 minutes. This cake is light and fluffy with the fresh tang of yogurt, which adds a refreshing flavor to the cake.

This is not just any dessert. It is a dessert that has been created with love and care by someone who wants you to have the best time at your dinner party.

It’s All About The herbs, Yogurt, And Cake

Yotam Ottolengi is one of my favorite cooks and cookbook authors, as you may know from other posts. Because of him, I’ve become partially vegetarian, which says a lot because I grew up as a meat-and-potatoes kinda girl.  

To be honest, I trust him implicitly when it comes to food combos, so I am sure this one will deliver. Yes, I understand your hesitation to add something green to a perfectly acceptable dessert, but why not try it? If it goes bad, you can spit it out and vow to never make it again.  

My Result:

This recipe didn’t really quite work out for me. It’s a no-bake cheesecake that sets in the fridge, but mine never set. I think I must not have gotten all the liquid out of the yogurt.

I don’t know what else it could be since the melted white chocolate that is mixed in should be the solidifying agent in the batter. I also could not find Hobnobs or oat-flour cookies for the life of me, so I used gingersnap.

Not really a comparable cookie since ginger is such a stronger flavor, but it was all I could find. I still really liked the flavor of how it all came out in the end, a soupy mess even after trying to freeze it.

So it just had to be spooned into a bowl, no big deal; it was devoured in about two days.


  • 2 cups plus 2 tbsp (500g) Greek-style yogurt
  • About 12 Hobnobs (200g) (or other oat-flour cookies)
  • 1/4 cup (60g) unsalted butter, melted
  • 1 1/2 tbsp thyme leaves
  • 14 oz (400g) cream cheese, softened
  • 1/4 cup plus 1 tbsp (40g) powdered sugar, sifted
  • Zest of 1 lemon
  • 5 1/4 oz (150g) white chocolate, broken into 1/2 to 3/4-inch pieces
  • 3 tbsp (60g) honey
  • Line a 9-inch springform cake pan with parchment paper and set aside.


Line a sieve with a clean kitchen towel and set it above a bowl. Spoon in the yogurt, then draw up the sides of the kitchen towel. Squeeze the yogurt into a ball, pressing out as much liquid as you can.

You want to end up with about 1 2/3 cups of thickened yogurt. Set aside until required. Discard the liquid.

Place the Hobnobs in a clean plastic bag and crush them finely with a rolling pin. Mix with the butter and 1 tablespoon of the thyme and spoon into the cake pan, pressing it down to form an even layer. Set aside in the fridge.

Whisk together the cream cheese, strained yogurt, confectioners’ sugar, and lemon zest until smooth and combined; this can be done in a stand mixer or using a handheld mixer.

Next, melt the chocolate. This needs to be done in a heatproof bowl set over a pan of barely simmering water (taking care that the base of the bowl is not touching the water).

Stir the chocolate frequently for 2 to 3 minutes, taking care not to get any moisture into the chocolate as this will cause it to seize. Spoon the melted chocolate into the cream cheese mixture and whisk until combined.

Spread the cream cheese mixture over the cookie base evenly, then refrigerate for at least 2 hours until set.

When ready to serve, warm the honey in a small saucepan with the remaining 1 1/2 teaspoon of thyme leaves until thin and runny. Remove from the heat and drizzle over the cheesecake.

Release the cheesecake from the pan, divide it into 8 slices, and serve.

I find That A Little Thyme Goes A Long Way 

Although the amount of thyme in this recipe isn’t very high, you need to take care in the preparation of it. Don’t forget to remove the stems. You don’t want to bite into a twig while eating dessert.

The second thing you need to do is chop them up as fine as you can. Try crunching a few times with a mortar and pestle. Again, this is all about texture. Whether they’re big or small, whole leaves don’t make a great addition to pie crust.

Final Tips

Just make sure to squeeze as much liquid as possible from the yogurt before using. If you don’t, it will settle into your crust. That’s it.

You only have to get your hands a little wet and yogurt-y, and that’s about all the effort it takes. The rest is smooth sailing. It’s easy to make and the complexity of flavors is sure to delight. Enjoy!

Recipe @YotamOttolenghi

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