Yogurt cheesecake with honey-roasted apricots served on a cake stand

Yogurt cheesecake with honey-roasted apricots

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(2 ratings)

Prep: 5 mins Cook: 25 mins Plus at least 4 hrs 10 mins chilling


Serves 12

Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal390
  • fat31g
  • saturates20g
  • carbs23g
  • sugars15g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 75g salted butter, melted, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g custard cream biscuits
  • 250ml double cream
  • 150g full-fat Greek yogurt
  • 500g full-fat soft cheese
  • 3 tbsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp vanilla bean paste

For the apricots

  • 6 ripe apricots, halved and pitted (about 240g)



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 50g runny honey, plus 2 tbsp to serve



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 small orange, zest pared into strips



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ vanilla pod, halved lengthways


  1. Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.

  2. Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.

  3. Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.

  4. Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.

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Comments, questions and tips

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2nd Oct, 2019
Having made lots of cheesecakes from the website which were all delicious and received much praise, this one was a little disappointing. It tasted okay, just a little under whelming (and with a resounding flavour of yogurt). Not one I would make again.
24th Jun, 2019
Oh my this is good! I absolutely love cheesecake and not only would I say that this one doesn’t disappoint, I think I would go so far as to say it’s one of the best I’ve ever had. I love digestive biscuit bases and I’m not sure what would happen if I gave gave this cheesecake one, or if it needs the sweetness from the custard creams. I shall give it a try. I served with rhubarb which was lovely, but it’s equally good on its own.
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