Chocolate Chip Cookie Yoghurt Cheesecake

This is such a simple cheesecake which can be prepared for chilling in only 45 minutes. The yoghurt filling is light and creamy to taste, with a lovely crunchy topping.


Serves 8
500g FAGE Total 0%
300g chocolate chip cookies
75g butter, melted
100g sugar
500g cream cheese
4 leaves gelatine
150g double cream

Serves 8
  1. Roughly crush the cookies and add the melted butter.
  2. Press ¾ of the biscuit mix into the bottom of a 20cm flan ring to form a biscuit base.
  3. Whisk the sugar and cream cheese together until it is a creamy texture.
  4. Soften the gelatine in 50ml cold water, then melt over a warm heat.
  5. Whip the cream to a soft peak.
  6. Fold the TOTAL 0% Yoghurt into the cream cheese mix, adding the gelatine, then the whipped cream until all the ingredients are combined.
  7. Pour the mix onto the biscuit base.
  8. Sprinkle the remaining cookie mix on top and chill for 8 hours.
  9. To serve remove the ring, cut into 8 slices and serve with a spoonful of TOTAL 0% Yoghurt.