Wild Strawberry & Rhubarb Yoghurt Cheesecake with a Raw Base

Mamamia have set Australian food bloggers a challenge to cook with Rachel’s Gourmet Yoghurt to become there Food Blogger for three months, so I thought it would be a little bit of fun to enter.

I came up with this no bake Gluten Free Wild Strawberry and Rhubarb Yoghurt Cheesecake with a Raw Base.  It takes less than 10 minutes to prepare and have in the fridge setting for when you are ready to serve up dessert or devour when the right time arises.

The filling and base are gluten free with the base from natural raw ingredients – perfect.

This looks like a naughty dessert but it could actually pass as being just a little bit good for you.

I may of found myself enjoying a slice for breakfast, oops, but it has yoghurt (and some pretty delicious yoghurt at that) in it and that’s a breakfast food right?

Wild Strawberry and Rhubarb Yoghurt Cheesecake with a Raw Base

560gm Rachel’s Wild Strawberry and Rhubarb yoghurt
250gm Light Cream Cheese
1 1/2 Teaspoons Gelatine dissolved in 1/2 Cup Hot Water and allowed to cool slightly.

1 Cup Pitted Dates
1/3 Cup Almonds
1/2 Cup Sunflower Seeds
1 Tbs Olive Oil


1. In a food processor add the pitted dates, almonds, sunflower seeds and olive oil. Process for about one minute until all ingredients are chopped up and just starting to come together.
2. Place into a lined 20cm spring form pan.  Pat down all the way to the edges making sure it is nice and even.
3. Clean the food processor bowl and then place the Rachel’s wild strawberry and rhubarb yoghurt, cream cheese and dissolved gelatine. Process until well combined.
4.  Scrape out of the food processor bowl on to the base. Spread out evenly and refrigerate for a minimum of 4 hours or until set.
6. Serve with some fresh cream and berries.

Serves 8

Wild Strawberry and Rhubarb Yoghurt Cheesecake with a Raw Base


Rachel’s Gourmet Low Fat Yoghurt was a perfect match for a cheesecake, with it’s already creamy texture and delicious flavours (I can’t wait to make this in one of their other awesome flavours) there wasn’t much that I needed to add to make it the perfect dessert or any time indulgence without the guilt.

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12 Responses to Wild Strawberry & Rhubarb Yoghurt Cheesecake with a Raw Base

  1. Maddi May 23, 2014 at 8:16 am #

    Looks great Amanda! Good luck!

  2. Lucy @ Bake Play Smile May 23, 2014 at 5:37 pm #

    This looks absolutely gorgeous (I saw it on Instagram and thought it looked amazing!!). I love the idea of the raw base. Such a great idea – I have been testing the Rachel’s yogurts but still unsure of what I’m going to make. Thanks for joining us at our Fabulous Foodie Fridays party! xx

    • Amanda May 23, 2014 at 6:43 pm #

      Thanks Lucy. Good luck with your creation and I’m loving FFF’s

  3. Lauren @ Create Bake Make May 23, 2014 at 6:11 pm #

    Gosh, after seeing your beautiful creation the pressure is sure on when I make my cake tomorrow! It looks delicious x

    • Amanda May 23, 2014 at 6:44 pm #

      Thanks Lauren. Good luck with your cake tomorrow will be looking out for it. 🙂

  4. Nikki @ The Kids Menu May 24, 2014 at 7:31 am #

    I love this recipe! And you have presented it so beautifully. I think this would make a lovely healthy summer birthday cake

    • Amanda May 24, 2014 at 8:19 am #

      Thanks Nikki, it sure would 🙂

  5. Alicia May 28, 2014 at 12:38 pm #

    This is an awesome recipe. I would be inclined to use LSA in the base, do you think that would work? Rachels yoghurt would be crazy not to have you blog for them after this 🙂

  6. Elaine C June 12, 2014 at 9:55 pm #

    Do I need to bake the almond and sunflower seed first?

    • Amanda June 14, 2014 at 4:55 am #

      Hi Elaine, no you don’t, the base is all raw.

      • Elaine C June 15, 2014 at 9:41 pm #

        Thanks Amanda. I made this for father’s day today. I didn’t use the same brand of yogurt coz is not available here and i used walnut instead. It tasted very good 🙂 love it 🙂 by the way..can I freeze it if I want it to set faster?

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