I like having my cake and eating it, which means healthier without using fake ingredients like non fat yoghurt and sweeteners. This isn’t a fancy cheesecake, it is meant to be a midweek pudding/dessert cheesecake. It’s super quick so doesn’t have the fancy layers but you can easily create that by firming the digestive/cream cheese mixture into the bottom of a dish, spooning the yoghurt on top and sprinkling on the zest.
3 digestive biscuits or graham crackers
70g/3oz cream cheese
Heaped tablespoon yoghurt
Zest of a lemon
Crush the digestive biscuits using the back of a spoon (I used an old fashioned tablespoon), a rolling pin (put them in a bag first if you’re going to use this method) or in a food processor. I like the spoon method as no washing up is then required.
Combine all the ingredients well. For extra lemoniness, slowly beat half the juice of a lemon into the cream cheese before mixing. If you have a sweet tooth, add a squirt of honey, date/maple/ginger syrup or agave nectar.
Scarf down. Feeds 2 people/1 person who has a passion for cheesecake/3 fashionistas. Yum.
Variations – (UK) Hobnobs, chocolate digestives, bourbons, custard creams, ginger nuts. (US) Honey graham crackers, Oreos, Nutter Butter, vanilla wafers, ginger snaps. [Edited] (AUS) Shredded Wheatmeal, Milk Coffee, Ginger Snaps, Anzac Biscuits, Arrowroot biscuits.
Dairy free or vegan – use silken tofu or soy cream cheese instead of cream cheese and soy yoghurt instead of yoghurt.
Gluten or wheat free – use gluten free biscuits or cooked polenta/cornmeal.