Courtney Roulston’s strawberry and pistachio yoghurt cheesecake

Loaded with fruity flavour and crunchy pistachios, this yoghurt cheesecake is the crowd-pleasing dessert you’ve been looking for.



Note: + 5 mins standing & overnight setting time



  • 250g digestive biscuits, broken
  • 60g butter, melted
  • 1/2 tsp ground cinnamon
  • 4 gelatine leaves
  • 2 lemons, rind finely grated, juiced
  • 1/2 cup (110g) caster sugar
  • 600ml thickened cream, at room temperature
  • 500g Tamar Valley Vanilla Bean Greek Style Yoghurt, at room temperature
  • 1 tbs pistachios, crushed

Strawberry topping

  • 350g strawberries, quartered
  • 2 tbs honey



Grease the base and side of a 20cm round springform pan and line with baking paper. Place the biscuit in a food processor and process until finely crushed. Add butter and cinnamon and process until well combined. Press the mixture over the base of the prepared pan. Place in the fridge for 30 mins to chill.


Place the gelatine leaves in a small bowl. Pour over enough cold water to cover. Set aside for 5 mins to soften. Drain and squeeze out excess water.


Place the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from heat. Add the gelatine leaves and stir until gelatine dissolves and mixture is smooth.


Use an electric mixer to whisk the cream and yoghurt in a large bowl until smooth. Stir in the lemon rind and gelatin mixture until well combined. Pour over the biscuit base in the pan. Place in the fridge overnight to set.


To make the strawberry topping, place the strawberry and honey in a small saucepan over medium heat. Cook, stirring, for 3-4 mins or until strawberry softens. Set aside to cool completely.


Use a slotted spoon to spoon the strawberry over the cheesecake. Drizzle with a little of the pan juices. Sprinkle with pistachio to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.