Honey Yogurt Cheesecake

Name: Honey Yogurt Cheesecake
Prep time: 9 min
Cook time: 18 min
Total time: 27 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 100g Digestive Biscuits; 85g Almonds; 85g Butter; 250ml Greek Yogurt; 750g Mascarpone; 2 Eggs; Zest of 1 Lemon; Zest of 1 Orange; 250ml Honey; To serve Fruit Mix

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Greek flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 39 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 27 min total

100g Digestive Biscuits
85g Almonds
85g Butter
250ml Greek Yogurt
750g Mascarpone
2 Eggs
Zest of 1 Lemon
Zest of 1 Orange
250ml Honey
To serve Fruit Mix

Step-by-step instructions

Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

Why this works on a weeknight

Honey Yogurt Cheesecake genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Honey Yogurt Cheesecake actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Greek ⚡ 30-Min Dinner Sweet