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    Lemon Cheesecake with Greek Yogurt and Honey

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    Lemon Cheesecake with Greek Yogurt and Honey

    This cheesecake, made with Greek yogurt and honey, makes a delicious end to a meal. For an alternative base you could use ginger biscuits or Swiss-style muesli instead of the digestive biscuits.

    • Preparation time: 20 minutes plus 4 hours chilling
    • Total time: 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6 - 8


    • The base:
    • 175g Waitrose Digestive Biscuits, crushed
    • 75g St. Ivel English Unsalted Butter, melted
    • 25g Waitrose Demerara Sugar
    • The cheesecake topping:
    • 1 x 200g pack Waitrose Full Fat Soft Cheese
    • 4tbsp Waitrose Greek Honey
    • 1 x 150g pot Total Light Authentic Greek Strained Yogurt
    • Juice and zest of 2 lemons
    • 1 x 142ml pot Waitrose Fresh Double Cream


    1. Lightly grease the base of a 20cm round loose-bottomed cake tin. Make the cheesecake base by combining the biscuit crumbs, butter and demerara sugar. Press the mixture evenly over the base of the tin with the back of a spoon. Leave in the refrigerator to chill while preparing the cheesecake topping.
    2. Place the soft cheese, honey and yogurt in a bowl and beat well, using an electric hand whisk or balloon whisk, until the mixture is thoroughly combined. Stir in the lemon juice and zest.
    3. Add the cream and continue whisking carefully at a low speed until the mixture becomes the consistency of lightly whipped cream.
    4. Pour the mixture over the biscuit base and leave in the refrigerator for at least 4 hours, or overnight, until the cheesecake has set.
    5. Transfer to a serving plate and decorate simply with shavings of lemon zest or seasonal fruit.

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