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30Prep Time

Strawberry Skyr Cheesecake

Quick and easy

2 Reviews

  • Egg-Free Recipes
  • Nut Free

About the bake

Yoghurt and cheesecake doesn't sound like a combination that should work but trust us it is really tasty. We used strawberry flavoured Skyr yoghurt as it has a great thick and creamy consistency that lends itself to a cheesecake recipe really well. Go on give it a try!

30Prep Time


  1. Step 1:

    Crush the digestive biscuits in a bag with a rolling pin (or blitz in a food processor) place in a bowl and put to one side.

  2. Step 2:

    Melt the butter with the muscovado sugar and pour over the biscuits, then add the honey and combine.

  3. Step 3:

    Pour the mixture into a lined 9” spring form cake tin and press down to firm up.

  4. Step 4:

    Place in the fridge to set whilst you prepare the topping.

  5. Step 5:

    Place the gelatine leaves in water to soak as per the instructions on the gelatine pack.

  6. Step 6:

    In a separate bowl place the Skyr and sugar and beat together.

  7. Step 7:

    Place some of the mixture into a saucepan and warm on a low heat.

  8. Step 8:

    Squeeze the water out of the gelatine leaves and add to the saucepan. Heat until the leaves melt.

  9. Step 9:

    Add more of the Skyr mixture and the vanilla bean paste bit by bit and continue to mix throughout.

  10. Step 10:

    In a separate bowl whip the cream until it reaches soft peak and mix together with the Skyr mixture.

  11. Step 11:

    Pour the mixture on top of the biscuit base.

  12. Step 12:

    Puree strawberries and drop small amounts on top of the cheesecake, then using a skewer or cocktail stick run it through the centre of each drop to make a ripple effect.

  13. Step 13:

    Place the cheesecake into the fridge to set for 4 hours. Ideally 24 hours for the best results.


  • For the Base

    • 350g Digestive biscuits
    • 150g Butter (unsalted, melted)
    • 30g Billington's light muscovado
    • 1 tbsp Honey
  • For the Cheesecake

    • 750g Strawberry skyr yoghurt
    • 100g Silver Spoon Caster Sugar
    • 5 Gelatine leaves
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 260ml Double cream
  • For the Topping

    • 12 Strawberries (pureed)

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