Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set)
Updated: 1 hour ago
This Greek Yoghurt Cheesecake Tiramisu combines thick Greek yoghurt with coffee-dipped gluten-free biscuits for a creamy, cheesecake-inspired treat. No baking required, just a few minutes of preparation and overnight chilling.
About This Greek Yoghurt Cheesecake Tiramisu
Inspired by the viral yoghurt cheesecake trend, this is one of those wonderfully simple recipes that almost seems too easy to work. A few biscuits pressed into thick Greek yoghurt, left overnight in the refrigerator, and the texture changes into something surprisingly creamy and cake-like.
For my gluten-free version, I've used Leda ANZAC biscuits, which have a lovely coconut and caramel flavour. A quick dip in coffee brings that familiar tiramisu taste, while the thick Greek yoghurt adds a refreshing tanginess.
It's not a traditional tiramisu or cheesecake, but a simple combination of flavours and textures inspired by both. Perfect for a quick dessert, an afternoon treat or even breakfast when you want something a little different.
Watch How to Make Greek Yoghurt Cheesecake Tiramisu
Helpful Tips
Choosing the Yoghurt.
Use very thick Greek yoghurt for the best texture. A thin or runny yoghurt won't give the same creamy, cheesecake-like result.
Choosing the Gluten-Free Biscuits.
I use Leda Gluten Free ANZAC Biscuits, which have a lovely coconut and caramel flavour. Other gluten-free plain or lightly spiced biscuits can also be used, provided they soften well when chilled.
Dipping in Coffee.
Dip the biscuits briefly into cooled coffee. Avoid soaking them, as they'll continue absorbing moisture from the yoghurt while refrigerated.
Allow Enough Chilling Time.
Refrigerate for at least 6 hours, preferably overnight. This allows the biscuits to soften and creates the lovely layered, cake-like texture.
Without Coffee.
The recipe also works without coffee. Simply press the biscuits straight into the yoghurt for a milder flavour.
Make Ahead and Storage.
Prepare the dessert the night before and keep covered in the refrigerator. For the best texture, enjoy within 1–2 days, following the yoghurt's storage instructions if they specify a shorter time.
Ways to Serve Greek Yoghurt Cheesecake Tiramisu
Classic Tiramisu Style.
Finish with a light dusting of cocoa powder for a coffee-and-chocolate combination.
A Little Extra Sweetness.
Drizzle with honey or maple syrup before serving, particularly if using unsweetened Greek yoghurt.
Individual Dessert Cups.
For a budget-friendly option, buy a large tub of Greek yoghurt and divide it between small glasses or jars. Add the coffee-dipped gluten-free biscuits, cover and refrigerate overnight. Perfect for preparing several portions at once.
Breakfast or Afternoon Treat.
Serve chilled with fresh berries or enjoy straight from the tub with your morning coffee.
Greek Yoghurt Cheesecake Tiramisu
Serves: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 6 hours 5 minutes
Recipe Category: Dessert
Recipe Cuisine: Italian-Inspired
Chilling Time: 6 hours (preferably overnight)
INGREDIENTS
300 g thick Greek yoghurt
5 gluten-free biscuits
Brewed coffee, cooled
INSTRUCTIONS
1. Prepare the Biscuits
Lightly dip each gluten-free biscuit into the cooled coffee. Do not soak.
2. Assemble
Press the biscuits vertically into the Greek yoghurt, spacing them evenly and ensuring they're mostly covered.
3. Refrigerate
Cover and refrigerate for 6–12 hours, preferably overnight, until the biscuits soften and develop a cake-like texture.
4. Serve
Enjoy chilled, straight from the tub or spoon into serving bowls. For an optional finishing touch, add a dusting of cocoa powder or a drizzle of honey.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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