Yogurt, fig, and honey cheesecake



Yogurt, fig, and honey cheesecake

As summer comes to an end, a bit of melancholy sets in, but figs arrive on our tables to comfort us, allowing us to prepare delicious cakes, tarts, biscuits and even a fantastic yogurt, fig, and honey cheesecake! We've used these sweet fruits in two different ways: cooked to spread over the classic biscuit base and fresh slices to include in the no-bake filling. Finally, honey, which with figs and yogurt creates an irresistible combination! Perfect for impressing guests with its scenic decoration, the yogurt, fig, and honey cheesecake will be a delightful surprise to discover spoonful by spoonful.


Ingredients for the base (for a 9 1/2-inch mold)
Digestive biscuits 9.5 oz (270 g)
Butter ½ cup (100 g)
for filling
Purple figs 14 oz (400 g)
Cream cheese 1.7 lbs (750 g)
Greek yogurt 1 ⅔ cup (400 g)
Fresh liquid cream 1 ¼ cup (300 g)
Wildflower honey ½ cup (100 g)
Powdered sugar ½ cup (60 g)
Gelatin in sheets 0.3 oz (8 g)
for garnish
Purple figs 10.5 oz (300 g)
Wildflower honey to taste
Mint to taste

How to prepare Yogurt, fig, and honey cheesecake

To make the yogurt, fig, and honey cheesecake, start with the base: melt the butter over very low heat and let it cool. Pour the biscuits into a mixer 1 and crush them. Add the previously melted butter to the biscuits 2 and mix well to combine. Use the mixture obtained to cover the base of a 9 1/2-inch diameter mold lined with parchment paper. Press well with the back of a spoon to achieve an even thickness 3 and place in the refrigerator to set for about 30 minutes.

Meanwhile, peel 7 oz of figs 4, put them in a saucepan 5, and cook over medium heat for about 5 minutes, stirring occasionally until they break down completely 6. Then remove from heat and let cool.

Now prepare the cream: soak the gelatin in cold water for about 10 minutes 7 while heating the honey in a saucepan. When the honey is about to boil, turn off the heat and add the well-squeezed gelatin 8, then mix quickly to combine 9 and let it cool.

In a large bowl, combine the Greek yogurt with the cream cheese 10 and blend (with an electric whisk or a spatula), then add the honey with the dissolved gelatin 11 and mix again 12.

Pour the cream into another bowl, add the powdered sugar 13, and whip with a whisk until firm and fluffy. Fold the whipped cream into the yogurt and cream cheese mixture 14 blending well with a whisk (or a spatula) 15.

Cut 7 oz of figs into slices of 1/12-1/8 inch thick, without removing the peel: these will be needed for the filling 16. At this point, take the biscuit base out of the refrigerator and spread the cooked figs on top, which will have cooled in the meantime 17. Add half of the cream 18 and level with a spatula.

Place the fig slices over the entire surface 19 and cover with the remaining cream 20. Level with the spatula 21 and place in the refrigerator to set for at least 4-6 hours.

After this time, take the cheesecake out of the mold and transfer it to a serving plate. Cut the figs for decoration into thin slices, again without removing the peel, and arrange them on the surface creating an outer and an inner circle 22. Add some fresh mint leaves 23 and garnish with a drizzle of honey: your yogurt, fig, and honey cheesecake is ready to be served 24!

How to store

The yogurt, fig, and honey cheesecake can be stored in the refrigerator covered with a glass bell for up to 1-2 days, preferably without decoration. Freezing is not recommended.


For a more delicate taste, you can replace the cream cheese with the same amount of ricotta.

For the translation of some texts, artificial intelligence tools may have been used.