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December 2, 2020

Mini Yogurt Cheesecakes with Quick Strawberry Jam

Posted on August 21, 2018 by in desserts

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Mini Yogurt Cheesecakes

Mini yogurt Cheesecakes with quick strawberry jam – O, oh my gosh, I could not stop eating. I stopped counting at 5…….

These mini yogurt cheesecakes are delicious as a dessert, but not overly sweet. I think the addition of yogurt helps with the balance. I have to admit, I am a baked cheesecake kinda girl, but these mini cheesecakes won me over to the lighter side. You can eat them as is, or enjoy them with a spoonful of freshly made strawberry jam. I think it cool that those who have a weakness for sweets can have it their way. Those, like me, who do not like things to be overly sweet, can enjoy the cheesecakes as is.

Strawberry Jam

The strawberry jam recipe I happen to find in one of my old files. I don’t think it is something new to so many of you, but I think it is just so cool that I can now also make jam. Not having to stand next to a boiling pot of jam, checking constantly if the consistency is right. I have so much respect for my gran and my mom who preserved in the bountiful seasons so that they can have in the no-so-bountiful seasons. What I do remember from my childhood and the jam making, is that you use equal quantities fruit to jam. In other words, if you have 500 g strawberries, then you use 500 g sugar.

Mini Yogurt Cheesecakes

You can make a thinner jam, like the one I needed for my cheesecakes. So used 400 g strawberries to 400 ml sugar.

So let’s make the jam first.

Strawberry Jam


400 g strawberries – hulled and halved

400 ml sugar

juice of  ½ lemon


Place the sugar, strawberries and lemon juice in a big glass bowl and place in microwave oven for 2 minutes on HIGH. Stir, to mix all the sugar with the strawberries. Microwave now for another 2 minutes and stir again. Set the timer of your microwave on 6 minutes and microwave the jam until it is runny but sticky and is clear. Pour into a sterilized jar and cool completely. Keep refrigerated until needed.

Mini Yogurt Cheesecakes

Mini Yogurt cheesecakes

makes 16


For the crust

1 packet  (200g) Marie biscuits – finely crushed

10 ml golden syrup

40 g butter – melted

For the filling

1 tin condensed milk

juice of 1-2 lemons – depending on size

125 g cream cheese

150 g Fairview yogurt


Place the biscuit crumbs in a bowl. Melt the butter and syrup together and add to the crumbs. Mix and press the crumb mix into 16 small tart cups of cupcake holders. Allow the crumbs to set. In the meantime mix the condensed milk and lemon juice together until smooth. Use a spoon and mix in the yogurt and cream cheese. DO NOT overmix, the mixture can be lumpy. Spoon some cream cheese mix in all the tart cups. Refrigerate until set. Serve with a topping of strawberry jam.

Mini Yogurt Cheesecakes

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