Fig-topped cheesecake

  • 25 mins cooking
  • Serves 16
  • Print


Fig-topped cheesecake
  • 11 plain graham crackers
  • 2 teaspoon gelatin
  • 3 tablespoon water
  • 7 (ounces) low-fat plain yogurt
  • 8 (ounces) light cream cheese, softened
  • 1/4 cup honey
  • 1 teaspoon ground cardamom
  • 2 fresh figs, cut into wedges


Fig-topped cheesecake
  • 1
    Grease a deep 7 1/2-inch square cake pan, line bottom and sides with parchment paper, extending 2 inches above two opposing sides of pan.
  • 2
    Place crackers in prepared pan, trim to cover bottom in a single layer.
  • 3
    Sprinkle gelatin over the water in small heatproof measuring cup, place cup in small saucepan of simmering water, stir until gelatin dissolves. Cool 5 minutes.
  • 4
    Using electric mixer, beat yogurt and cream cheese in a small bowl until smooth. Stir in honey and cardamom, then gelatin mixture, pour into prepared pan. Cover, refrigerate 4 hours or until set.
  • 5
    Serve cheesecake topped with fig wedges.


Thickly sliced fresh nectarines or peaches can be used in place of figs.

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