Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: greek
Ingredients: 100 g Digestive Biscuits; 85 g Almonds; 85 g Butter; 250 ml Greek Yogurt; 750 g Mascarpone; 2 Eggs; Zest of 1 Lemon; Zest of 1 Orange; 250 ml Honey; To serve Fruit Mix

A classic Greek dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

—

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Greek Dessert in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/honey-yogurt-cheesecake

Ingredients

100 gDigestive Biscuits
85 gAlmonds
85 gButter
250 mlGreek Yogurt
750 gMascarpone
2Eggs
Zest of 1Lemon
Zest of 1Orange
250 mlHoney
To serveFruit Mix

Instructions

01
Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
02
Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
03
To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.