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Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecake

Deeba Rajpal
0 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecake RECIPE

These Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes are indulgent little desserts. They are rich, deeply flavoured and oh so satisfying. Even better, they’re a great make ahead baked vegetarian dessert option. Sinfully good!

Recipe Tags

  • Veg
  • Dinner Party
  • French
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. Biscuit base:- 200g Digestive biscuits crushed
  2. 100g melted Butter
  3. Bittersweet chocolate ganache:- 100g bittersweet chocolate {85%} broken
  4. 100g low fat Cream
  5. 2 tbsp Honey
  6. Deep dark salted butter caramel sauce:- 200g granulated sugar
  7. 70g salted Butter
  8. 60g low fat Cream
  9. Yogurt Filling:- 350g hung Yogurt thick
  10. 150g regular Ygurt
  11. 1 tin Condensed milk


  1. For Biscuit Base:
  2. Take 8x3 inch loose bottomed tartlet tins and grease it and preheat your oven at 180C.
  3. In a bowl mix crushed biscuits and melted butter. Spread evenly on the bottom of the prepared tins and gently press to form base.
  4. Bake this for 10 minutes. Remove onto a wire rack and leave it to cool.
  5. To prepare bittersweet ganache, Take a heatproof bowl and add chocolate and cream to it. Microwave for 1 minute. Stir until smooth by adding honey.
  6. To prepare deep dark salted butter caramel sauce, take a heavy bottom saucepan and on low heat melt sugar until dark amber. Swirl if needed.
  7. Combine butter and cream together. (Just be careful as this may splutter at first, before coming together).
  8. Stir until combined. When it is still warm pour this into a jug or else store in a jar. This can be made ahead and can be heated gently before serving as this may turn hard upon refrigerating.
  9. To make yogurt filling, take both the yogurts and condensed milk in a large bowl and whisk until smooth.
  10. It is time for final bake.
  11. Preheat your oven at 180C. Divide the above made bittersweet chocolate ganache between the tins and spread over the biscuit base. Refrigerate this for 5 minutes.
  12. Top it with caramel sauce and chill again. Finally add in yogurt filling. Now bake this for 10 minutes.
  13. Remove from oven and leave it to cool. Refrigerate for couple of hours or overnight. Drizzle some caramel sauce, whole buttered almonds and chocolate curls.

Reviews (2)  

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Poonam Peswani
Poonam Peswani   Sep-21-2016


Sanjula Thangkhiew
Sanjula Thangkhiew   Jul-31-2015

This looks simply heavenly!

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