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Japan, Asia · Japanese Yogurt Cheesecake (Two-Ingredient, No-Bake)

Greek Honey-Walnut Yogurt Cheesecake (Greek × Japanese)

The Japanese biscuit-and-yogurt cake meets a Greek yogurt dessert: honey, cinnamon and orange zest in the cream, crowned with toasted walnuts. No baking.

ServingsServes 2
Total cooking time10 min
Chilling+ 8 h
DifficultyEasy
About servingsA no-bake, cheesecake-style dessert that contains no cheese.

Method

  1. Finely grate the orange zest, only the coloured part (the white pith is bitter). Stir the yogurt gently with a third of the honey, the cinnamon and the zest, just until even; over-stirring thins it.

    Add in this stepThick Greek yogurt 300 gHoney 1 tbspGround cinnamon ½ tspOrange (zest) ½

  2. Spread a thin layer of the yogurt in a lidded 500 ml container, stand the biscuits upright in it about 1 cm apart, then cover them completely with the rest of the yogurt and level the top.

    Add in this stepPlain biscuits (digestives or graham crackers) 6

  3. Cover and refrigerate for , ideally overnight. The biscuits turn soft and cake-like and the yogurt firms to a cheesecake-like cream.

  4. Shortly before serving, toast the walnuts in a dry 18 cm pan over medium-low heat for , stirring, until fragrant and lightly coloured. Let them cool, then chop roughly.

    Add in this stepWalnuts 30 g

    medium-low heat

  5. Slice the cake onto plates, pile on the walnuts and drizzle with the remaining honey. Serve cold.

    Add in this stepHoney 2 tbsp

Cook's tip

A strongly flavoured honey such as thyme or wildflower gives the most Greek taste. Add the walnuts only at the last moment so they stay crunchy. Pistachios work well instead.

Cooking it at camp

Let it set overnight at home and carry it in the cooler; pack the toasted walnuts and honey separately and add them at camp. Keep it below 5 °C and eat it on the first day.