This sounds like a dream combination—the crunch of a nut-based crust paired with the creamy, nostalgic flavor of Strawberry Yogurette (that iconic German chocolate bar). Since the base is nut-heavy, it’s naturally gluten-friendly and incredibly rich.
Here is a recipe for a No-Bake Strawberry Yogurette Cheesecake with a toasted nut base.
The Components
| Layer | Key Ingredients |
| Nut Base | Hazelnuts, almonds, butter, a pinch of sea salt. |
| Cream Layer | Cream cheese, Greek yogurt, chopped Yogurette bars, and fresh strawberries. |
| Topping | Ganache drizzle or more Yogurette shards and strawberry halves. |
Ingredients
For the Nut Base:
- 200g Mixed nuts (hazelnuts and almonds work best)
- 50g Shredded coconut (optional, for texture)
- 80g Melted butter
- 2 tbsp Honey or maple syrup
For the Filling:
- 400g Cream cheese (room temperature)
- 250g Greek yogurt (full fat)
- 100g Powdered sugar (adjust to taste)
- 10 bars Strawberry Yogurette (chopped)
- 250g Fresh strawberries (diced)
- 200ml Heavy cream (whipped to stiff peaks)
- 6 sheets Gelatine (or equivalent powder)
Preparation
1. The Nutty Foundation
- Toast the nuts in a dry pan until fragrant. Let them cool slightly.
- Pulse them in a food processor until you have a coarse meal (don’t turn it into butter!).
- Mix the nuts with melted butter and honey.
- Press the mixture firmly into the bottom of a 24cm springform pan lined with parchment paper. Chill in the fridge for 30 minutes.
2. The Strawberry Cream
- Bloom the gelatine in cold water.
- In a large bowl, whisk the cream cheese, Greek yogurt, and powdered sugar until smooth.
- Gently fold in the chopped Yogurette bars and the diced strawberries.
- Dissolve the gelatine according to package instructions (usually by heating a small amount of the yogurt mix and stirring the gelatine in).
- Slowly fold the gelatine mix into the main cream, then gently fold in the whipped heavy cream.
3. Assembly & Chilling
- Pour the filling over the chilled nut base.
- Smooth the top with a spatula.
- Refrigerate for at least 4 to 6 hours (ideally overnight).
Pro-Tip: For a more “professional” look, slice a few strawberries thinly and press them against the side of the springform pan before pouring in the cream. When you remove the ring, you’ll see a beautiful strawberry border.
The Finish
Decorate with extra Yogurette bars (cut on a diagonal), whole strawberries, and perhaps some toasted hazelnut slivers.
Would you like me to adjust this to a baked version with a sponge layer, or perhaps a vegan alternative?