No Bake Yoghurt Cheesecake In A Jar

I think we can all say, we love to snack but sometimes it can be hard to find a snack doesn't leave you over indulged. Anchor Greek have just bought out a range of snack-sized greek style yoghurts with tasty fruity layer. These are high in protein, so they'll keep you nice and full. I was sent these to try and was in awe of how thick and creamy the yoghurt is, unlike most Greek or natural yoghurts, it also didn't have an overwhelming tang. My favourite from their snack-sized range is their Passionfruit flavour as it reminds me of cheesecake!

From tasting that, I was inspired to recreate a snack-style cheesecake that contained no refined sugar so I created these No Bake Yoghurt Cheesecake In A Jar. This is a much healthier version of your typical cheesecake as it uses an almond crumb for the base, yoghurt filling, is topped with berry chia jam and the entire thing is only sweetened with the natural sugars of honey and dates. 

No Bake Yoghurt Cheesecake In A Jar


For the base:
160 g almonds
90 g desiccated coconut
6 medjool dates, pitted
Himalayan Rock Salt
1/2 tsp vanilla extract

For the filling: 
500 g cream cheese, softened (optional, but will change the texture if not used) 
2 C Anchor Greek Yoghurt, natural flavoured
1/2 C honey
1/4 C lemon juice
2 tbsp vanilla bean paste

For the berry jam: 
1 C berries, fresh or frozen
2 T water
1 T honey
2 T chia seeds

Special equipment:
6 x 300 ml Mason Jars^

^ you can use any jars you like however these will fit the mixture perfectly between the 6 jars.


Step one
To make the base, take the almonds and the coconut and process in a food processor until a crumb is formed. Add the dates, salt and vanilla extract and pulse until the mixture just comes together. Take your jars and divide your base mixture between them evenly. Press the mixture firmly and evenly into the jars - I used the end of a rolling pin to get inside my jars. Place this in the fridge for at least an hour or until firm.

Step two
For the filling, take your cream cheese and yoghurt and blend this together until smooth. Add your lemon juice, vanilla paste and honey and pulse until well combined. Spoon this filling mixture on top of your base evenly dividing between your jars. Allow this to set in the fridge for at least 4 hours or overnight.

Step three
To create the berry coulis, take your berries, honey and water and blend these together. Add this mixture to a small saucepan over a medium heat until the mixture boils. Turn the heat to a simmer and stir for around 4 minutes to or until thick. Add chia seeds and stir, cooking for a further minute. Remove from the heat and allow to cool for at least 10 minutes transferring it into a jar. 

Step four
Before serving, take your berry jam and add 2-3 tablespoons to your cheesecake jars and enjoy!


*Disclaimer: These products were sent to me for advertorial purposes, however any products featured will always be true to my own opinion.