Vanilla Yogurt Cheesecake Recipe with Flapjack Crumble and Raspberries

Vanilla yogurt cheesecake pots

  • serves 4
  • Easy

A toasted oat flapjack crumble topping and juicy raspberries add extra crunch and sweetness to these mini cheesecake pots


One of the easiest ways to add fermented foods to your diet is to include yogurt. We’ve used a probiotic variety in this indulgent-tasting cheesecake pot.

Enjoy these vanilla yogurt cheesecake pots, then check out our raspberry cheesecakevanilla cheesecakestrawberry cheesecake and more indulgent cheesecake recipes.



  • unsalted butter 2 tbsp
  • jumbo oats 75g
  • runny honey 1 tbsp
  • raspberries 200g
  • Activia 0% fat vanilla yogurt 125g pot
  • soft cheese 120g
  • whole milk 2 tbsp


  • Step 1

    Melt the butter in a frying pan and cook the oats for 5 minutes or until golden and smelling toasty. Stir in the honey, cook for 1 minute, then cool completely.

  • Step 2

    Tip the raspberries and 2 tbsp of water into a small pan and cook for 2 minutes until the raspberries are saucy and have softened slightly. Cool.

  • Step 3

    Whisk together the yogurt and soft cheese, adding enough milk to make it spoonable.

  • Step 4

    To serve, fill 4 glasses with alternating spoonfuls of crumble, raspberries and cheesecake mixture.

Check out more of our best cheesecake recipes here...

A white cheesecake topped with red strawberries and whole strawberries on a white plate

Nutritional Information

  • Kcals 247
  • Fat 14.8g
  • Saturates 8.8g
  • Carbs 21.3g
  • Sugars 8.6g
  • Fibre 2.7g
  • Protein 5.9g
  • Salt 0.3g