Some recipes are simply too good not to share, and this delicious No-Bake Keto Greek Yoghurt Berry Cheesecake from Advanced Nutrition and Health is one of them.

Made with creamy Greek yoghurt, mascarpone, crunchy pecans and walnuts, and topped with juicy mixed berries, this no-bake cheesecake is rich, refreshing and incredibly easy to make. Sweetened with our Finally. Soft Brown sweetener, it's a wonderful example of how simple it can be to enjoy a sugar-free dessert without compromising on flavour.

A big thank you to Advanced Nutrition and Health for creating this fantastic recipe using our sweetener. If you haven't already, be sure to check out their page for more delicious keto-friendly recipes and nutrition tips.

Why You'll Love This Recipe

• No baking required
• Rich, creamy texture with a crunchy nut base
• Naturally sweetened with Finally Soft Brown
• Keto and low-carb friendly
• Made with simple, wholesome ingredients
• Perfect for making ahead
• Great for sharing with family and friends

For the Base

• 1 cup pecans
• 1 cup walnuts
• 50g butter, melted
• 1 tbsp coconut oil
• 10ml MCT oil (or replace with coconut oil)
• 1 tbsp Finally. Soft Brown
• ¼ tsp vanilla extract
• Pinch of salt

For the Filling

• 500g full-fat Greek yoghurt
• 250g mascarpone cheese
• 6 tbsp Finally. Soft Brown, or to taste
• 1 tsp vanilla extract
• 10ml MCT oil (optional)
• 5 gelatine sheets (10g)
• 3 tbsp hot (not boiling) water

To Finish

• 2 cups fresh or frozen mixed berries

Method

1. Prepare the Gelatine

Soak the gelatine sheets in cold water for 5–10 minutes until softened. Remove them from the water, squeeze out any excess liquid, then place them in a small bowl. Add the hot water and stir until the gelatine has completely dissolved. Set aside.

2. Make the Base

Blitz the pecans and walnuts in a food processor until finely chopped.

Add the melted butter, coconut oil, MCT oil, vanilla extract, sweetener and a pinch of salt. Pulse until the mixture resembles damp crumbs.

Press the mixture firmly into the base of a lined 23cm springform cake tin and place it in the fridge while you prepare the filling.

3. Prepare the Filling

In a large mixing bowl, combine the Greek yoghurt and mascarpone until smooth.

Slowly whisk in the dissolved gelatine, followed by the vanilla extract, MCT oil and sweetener. Taste the mixture and add a little more sweetener if you prefer a sweeter cheesecake.

For a hint of freshness, you can also stir in a teaspoon of lemon juice, although this is entirely optional.

4. Assemble the Cheesecake

Pour the filling over the chilled base and smooth the top with a spatula.

Refrigerate for at least 6–8 hours, or preferably overnight, until the cheesecake has completely set.

5. Decorate and Serve

Once set, carefully remove the cheesecake from the tin and top with the mixed berries before slicing and serving.

Recipe Tips

• Bring the yoghurt and mascarpone to room temperature before mixing for the smoothest filling.
• Frozen berries work just as well as fresh, making this a great dessert all year round.
• If you don't have MCT oil, simply replace it with coconut oil.
• Chill the cheesecake overnight for the best texture and clean slices.
• Taste the filling before chilling and adjust the sweetness to suit your preference.

A Note from Finally

A huge thank you to Advanced Nutrition and Health for sharing this wonderful recipe using our Finally. Soft Brown sweetener. We love seeing the creative ways our community uses our products, and this cheesecake is a brilliant example of how easy it is to create delicious sugar-free desserts at home.

If you give this recipe a try, we'd love to see your creations. Tag @FinallyKeto and @AdvancedNutritionandHealth on social media so we can share your bakes with our community.