Description
Delight in these Vanilla Yogurt Cheesecake Pots, a quick and easy no-bake dessert featuring a buttery oat crumble, a creamy vanilla yogurt and soft cheese filling, and a tangy raspberry topping. Perfect for a light, refreshing treat with minimal prep and cook time.
Ingredients
For the Crumble
- 2 tbsp unsalted butter
- 75g jumbo oats
- 1 tbsp runny honey
For the Raspberry Sauce
- 200g raspberries
- 2 tbsp water
For the Cheesecake Filling
- 125g pot Activia 0% fat vanilla yogurt
- 120g soft cheese
- 2 tbsp whole milk
Instructions
- Prepare the Crumble: Melt the butter in a frying pan over medium heat. Add the jumbo oats and cook for about 5 minutes, stirring frequently, until golden and toasty smelling. Stir in the runny honey and cook for an additional 1 minute. Remove from heat and let the crumble cool completely.
- Make the Raspberry Sauce: Place the raspberries and 2 tablespoons of water into a small saucepan. Cook over medium heat for 2 minutes until the raspberries soften and create a saucy consistency. Remove from heat and allow to cool.
- Mix the Cheesecake Filling: In a bowl, whisk together the vanilla yogurt and soft cheese. Gradually add the whole milk, stirring until the mixture reaches a smooth, spoonable consistency.
- Assemble the Pots: Using 4 serving glasses, layer alternating spoonfuls of the oat crumble, raspberry sauce, and cheesecake mixture. Repeat layers as desired, finishing with a layer of cheesecake mixture on top. Serve immediately or chill briefly before serving.
Notes
- Ensure the oat crumble cools completely before layering to avoid melting the cheesecake mixture.
- Use fresh or frozen raspberries; if frozen, thaw before cooking.
- This dessert can be made ahead and refrigerated for up to 2 hours before serving.
- For a dairy-free version, substitute yogurt and soft cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
