Nutritional Info

Nutrition Facts

Serving Size 1 (205g)

Calories 249
Calories from Fat 39 (16%)
Amount Per Serving %DIV
Total Fat 4.4g 7%
Saturated Fat 2.3g 12%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 13.1mg 4%
Sodium 116.2mg 5%
Potassium 233.1mg 5%
Total Carbohydrate 49g 16%
Dietary Fiber 0.9g 4%
Sugars 31.9g
Protein 4.7g 9%

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Recipe Description
For those who can digest yogurt, this no bake cheesecake is the answer. It is bursting with flavor and calcium. If regular yogurt is a problem for you, try the lactose free yogurts now available in grocery stores.
Prep time
2 hr 30 min
Cook time
0 min
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
1 Cup(c)  graham cracker crumbs
1/4 Cup(c)  almonds, ground
1/4 Cup(c)  vegetable oil
1/2 Cup(c)  granulated sugar
1 Teaspoon(t)  cinnamon, ground
26 Ounce(oz)  plain yogurt
2 Cup(c)  mixed dried fruit, such as figs, apricots and dates
1/2 Cup(c)  granulated sugar
1 Tablespoon(T)  lemon zest, grated
1/4 Cup(c)  lemon juice, freshly squeezed


To prepare the crust: In a small bowl, stir together graham cracker crumbs, almonds, oil, sugar and cinnamon. Press into prepared pan. Bake in preheated oven for 10 minutes, until golden brown. Let cool on a wire rack. To prepare the filling: Spoon yogurt into a paper towel lined sieve placed over a bowl. Cover, place in the refrigerator and let drain for at least 1 hour or overnight. You should end up with 2 cups yogurt and 1 cup liquid. In a medium bowl, cover dried fruit with boiling water. Let stand for 5 minutes, until soft and plump. Drain and coarsely chop. If using figs, remove tough stems. In a food processor, using pulsing action, chop dried fruit, sugar, lemon zest and lemon juice until fruit is finely chopped. Transfer to a bowl and stir in drained yogurt. Spoon filling into prepared crust. Cover and refrigerate for at least 1 hour, until chilled. Cut into wedges.

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