This easy to make no bake mincemeat cheese cake lightened using yogurt is an excellent alternative Christmas dessert.
For me Christmas pudding is best saved for Christmas Day, (the best thing to do with your leftover pudding is to fry it in some leftover brandy butter and then serve it with cream).
In this age of plenty, we all eat so well so much of the time, and usually by the time Christmas comes I have already eaten two or three Christmas dinners, which all too often have been mass catered and of dubious quality. This no bake mincemeat cheesecake is an excellent alternative to a Christmas pudding especially for any meal in the run up to Christmas, or even on the day itself.
I’ve lightened this no bake cheesecake by adding a hefty dollop of Onken limited edition coconut yogurt, one of their range of excellent fruitylicious flavours – it adds another layer of taste and texture as well as cutting through both the double cream and cream cheese. Go and get your hands on a pot of the coconut flavour, it is thick, creamy and seriously good.
This cheesecake needs to be prepared in advance, and kept in the fridge. The filling will seem very runny, so much so that I really was not sure that mine would firm up, but it did set – you just need to trust that it will.
Of course for the base you could use crushed ginger biscuits, or shortbread, in place of the digestives, or Graham crackers.
- 110g Digestive Biscuits (Graham Crackers)
- 50g Butter
- 130g Yogurt (I used Onken Coconut)
- 160g Full Fat Cream Cheese
- 130g Mincemeat
- 100ml Double Cream
Grease and line the base of a 6" loose bottomed tin
Place the biscuits into a food processor and pulse until they are ground to fine crumbs. Melt the butter. Mix the butter and biscuit crumbs together and press into the base of the prepared tin.
Mix the yogurt, cream cheese and mincemeat together in a bowl.
Whip the cream until it holds a peak, and fold into the yogurt mixture.
Pour the cream and yogurt mix over the biscuit base in the tin and smooth the top.
Cover with cling film and chill overnight before carefully removing from the tin and serving.
For an 8" tin you need about 1.8 times the mix, and for a 9" tin about double the amount.
This recipe for a no bake mincemeat cheesecake is sponsored by Onken. For more recipe inspiration and to view the full range please visit www.onken.co.uk
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