Yogurt Cheesecake with Caramel Cookie Crumble Base

I came up with this recipe, as I love yogurt, it’s healthy and it’s sooo creamy and deliciousness. After one bite you are just gone want more and more! I must say from all the cheesecakes I have made this one is the winner! You only need 4 ingredients.

Start by taking a packet of crunchy biscuits and use a food processor to make it fine like sand consistency.

Take one tin of caramel and mix it with the crushed biscuits, add in 10ml of boiling water and fold in until the base mixture is nicely mixed.

In a rectangular glass bowl, spray with spray and cook and spread with a paper towel till well covered.

Spread the caramel, cookie crumble base at the bottom of the rectangular glass bowl till well spread and even. Place in the fridge to set.

Using an electric standing mixer, use the creamer attachment and cream 500g of cream cheese. I used the Philadelphia cream cheese.

Now add in 900g of rich, full cream, greek yogurt. One of the tubs I used was lemon flavoured and one tub is 450g. The other tub was normal greek yogurt that is also 450g.

Puhoi Valley yogurt, New Zealand made.

For a few minutes cream together the cream cheese and yogurt, till the mixture is well incorporated and creamed together.

Spread the cheesecake mixture over the caramel and cookie base and spread evenly and place back in the fridge to set.

Serve and enjoy with a cup of tee or coffee. It’s a great summer dessert!

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