This vibrantly pink berry no-bake cheesecake makes a show-stopping summer dessert, yet is incredibly easy to make as there’s no tricky baking involved – just a little bit of stirring on the hob and blitzing in a food processor. The hardest part is waiting for it to freeze, but it’s worth it for this refreshing, healthy summer dessert.
320g strawberries, hulled, plus extra to serve
240g raspberries, plus extra to serve
1 tsp vanilla extract
170g honey, plus 1 tbsp for the base
90g porridge oats
40g ground almonds
50g unsalted butter, melted
500g Greek-style yogurt
low calorie oil spray, for greasing
Put the strawberries, raspberries, vanilla and 170g honey in a pan over a medium heat. Cook for 10 mins, stirring occasionally, until the fruit has softened, released its juices and turned slightly jammy. Set aside to cool slightly.
Meanwhile, make the base. Put the oats, ground almonds, 1 tbsp honey and melted butter in a food processor. Blitz for 30 secs or until the mixture comes together in clumps. If the mixture is too sticky, add a few extra oats and blitz briefly to combine.
Grease a 20cm round springform tin with oil spray and line the base with baking paper. Tip the oat mixture into the tin and use the back of a spoon to press down in an even layer. Put the tin in the freezer to firm up while finishing the topping.
Wipe out the bowl of the food processor and pour in the cooled berry mixture. Blitz until completely smooth.
Reserve a third of the mixture and pour the rest into a bowl. Add the yogurt and mix until fully combined. Remove the tin from the freezer and pour in the yogurt mixture. Use a teaspoon to swirl over the reserved berry mixture, then use the spoon handle to gently ripple through the cheesecake – try not to overmix or you will lose the ripple effect.
Freeze for at least 4 hrs. Remove from the freezer 15-20 mins before serving to soften slightly, then remove from the tin and decorate with a few fresh berries.