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
If you like this recipe you may like my:-
Pin it for later:-
This looks delicious! I love that you used a flavored yogurt – coconut is one of my favorite ingredients for desserts! Sounds right up my alley!
It was so good Sarah! We love Onken, so thick and creamy.
Yum!! This is such a great dish, how clever to put yogurt in! Perfect for Thanksgiving.
I loved my lightened up cheesecake. Onken really do make great products.
It’s been a long time since I’ve had mincemeat! Thanks for this unusual recipe, love the addition of the coconut yogurt to the cheesecake! Sounds wonderful.
I love mincemeat, but so many are so over spiced. Yogurt was such a good addition to this.
Helen, this no bake mincemeat cheesecake is such a brilliant idea! First there’s the no-bake aspect of it – then there’s the mincemeat mixed in with the coconut yogurt and cream cheese! Simply BRILLIANT! Loving that it’s lightened up too!
I loved it. But really did not think it was going to set. If you make it hold the faith. It will set!
My father in law loved a mince meat pie at Christmas and would love this too. Such a creative way to use the Onken yogurt to turn a traditional dessert into something extra special. Bring on the holidays!
I love mincemeat – although not too spiced a version!
This looks divine Helen! I could make no-bake cheesecakes everyday, they’re so easy and delicious! And the yogurt… such a clever idea!!
I am a convert to a no bake cheesecake, and of course without eggs they are very scaleable, I might make an individual one.
Ooooh, brilliant idea! I sometimes find mincemeat a bit intense on its own, but I love the idea of stirring it through a cheesecake. Love the fact that you used yogurt to lighten it up too – yum.
Such a quick and easy shortcut to add mincemeat to al sorts of cakes and bakes.
I LOVE cheesecake but always try and keep my desserts on the lighter side, so I end up using yoghurt quite a lot in place of cream. I always use plain yogurt – never thought of switching it up with coconut flavoured before. That sounds amazing! I’ll definitely have to pop out and grab a tub of Onken. I swear I can already taste the delicate coconut flavour!
Yogurt is such a good ingredient. This cheesecake does need some whipped cream, but the yogurt really lightens it up.
What a heavenly and festive dessert, every time I see the Onken Coconut Yogurt on sale I think of you now Helen.
I am loving the Onken coconut. So rich and creamy.
I loved the idea of stirring the mincemeat through a cheesecake!! I had a chance to try Onken Coconut Yogurt and loved it!!!
It really lightens it up, and adds an extra layer of flavour.
Yummmm!! Yummmmm! cheesecake is my favourite. The yogurt is a great addition.
This recipe is a keeper, so easy too.