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Yogurt, honey and pistachio cheesecake recipe

Yogurt, honey and pistachio cheesecake recipe

35 ratings

Make this exotic twist on a baked cheesecake for a really special dessert. See method

  • Serves 12
  • 30 mins to prepare and 1 hr 20 mins to cook, 4 hrs 00 mins to cool
  • 386 calories / serving


For the base

  • 150g (5oz) crushed digestives
  • 50g (2oz) chopped pistachios, plus extra to serve
  • 1 tbsp honey
  • 50g (2oz) melted butter
  • 225g (7 1/2oz) caster sugar
  • 2 tbsp cornflour
  • 125g (4oz) honey, plus extra to serve
  • 625g light cream cheese
  • 4 medium eggs
  • 10ml (2 tsp) vanilla extract
  • 500g Greek yogurt

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    10g 51%
  • Sugars

    34g 37%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 42.7g Protein 11g Fibre 0.8g


  1. Preheat the oven to gas 3, 170°C, fan 140°C. Line a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a baking tray.
  2. Mix the crushed digestives, the chopped pistachios, 1 tbsp honey and the melted butter in a bowl. Press into the base and up the sides of the cake tin.
  3. To make the cheesecake, mix the caster sugar and 2 tbsp cornflour together. Using a mixer, combine the sugar mixture with 125g honey and the light cream cheese, until well blended.  
  4. Add 4 medium eggs, one by one, beating thoroughly, followed by the vanilla extract and the Greek yogurt, mixing until just smooth.
  5. Pour into the tin and bake on the middle shelf for 1 hr 10 mins. Turn off the oven, open the door slightly, and allow the cake to cool, then chill for at least 4 hrs or overnight.
  6. Drizzle the chilled cheesecake with the extra honey.

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