Vanilla, Yogurt and Granola Cheesecake

This light no-bake cheesecake can be whipped up quickly for a spectacular finish to any meal.
  • 0:30 Prep / 4:30 Total
  • 12 Servings


  • 12 Nature Valley™ Crunchy Oat & Honey Granola Bars, finely crushed
  • 100 g unsalted butter, melted
  • - For the topping
  • 3 gelatine sheets
  • 1 tablespoon cold water
  • 2 tablespoons lemon juice
  • 200 g full-fat soft cheese
  • 175 g caster sugar
  • 300 g Greek-style natural yogurt
  • 150 ml double cream
  • 1 tablespoon vanilla extract


  1. 1 Grease and line a 23cm springform tin with baking paper. In a bowl, mix the crushed granola bars with the butter until well combined. Press the mixture into the base of the prepared tin and 2cm up the sides, creating an even layer. Chill in the fridge for 1 hour to set firmly.
  2. 2 Meanwhile, place the gelatine sheets in a small bowl of cold water to soften and leave for 10 minutes. Heat 1 tablespoon cold water and the lemon juice in a small pan until just simmering, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess moisture and add to the hot lemon mixture. Stir until dissolved.
  3. 3 Place the soft cheese and sugar into a medium bowl and beat with an electric whisk or in a mixer until smooth. Add in the yogurt and lemon juice mixture and stir until smooth and well combined.
  4. 4 Whisk the cream in a separate mixing bowl until soft peaks form, then fold into the soft cheese mixture. Stir in the vanilla essence. Pour onto the granola base and chill in the fridge until set, about 4 hours or overnight. Serve decorated with the raspberries and drizzled with honey.

    Top with your favourite berries, such as blueberries, blackberries or strawberries in place of the raspberries.
    Cover and chill any remaining cheesecake, and eat within 3 days.

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