“If you really want to make a friend, go to someone’s house and eat with him… … the people who give you their food, give you their heart.” Cesar Chavez
I was suspicious; thought I might pick out a crab or something. The girl has a keen sense of humour. As usual, she surprised me. I was the privileged first to dip into the bag and I got a beautiful white platter with eye catching black artwork on it. I had seen it and admired it on her blog not a long time ago.
Other baked eggless yogurt cakes you might like: Dark Chocolate Orange Yogurt Eggless Cheesecake Cherry Yogurt Tart
Summary: 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!
Prep Time: 25 minutes Total Time: 25 minutes plus chilling Ingredients:
- Biscuit base
- 200g digestive biscuits, crushed
- 100g melted butter
- Bittersweet chocolate ganache
- 100g bittersweet chocolate {85%}, broken
- 100g low fat cream
- 2 tsbsp honey
- Deep dark salted butter caramel sauce
- 200g granulated sugar
- 70g salted butter
- 60g low fat cream
- Yogurt Filling
- 350g hung yogurt, thick
- 150g regular yogurt
- 1 tin condensed milk
Method:
- Biscuit base
- Preheat oven to 180C. Grease 4 X 3″ loose bottomed tartlet tins.
- Mix the melted butter and the crushed biscuits. Turn into the bottom of the prepared tins and press to form base.
- Bake for 10 minutes. Remove to rack. Cool.
- Bittersweet chocolate ganache
- Place chocolate and cream in a heatproof bowl and microwave for 1 minute. Stir well until smooth. Stir in honey.
- Deep dark salted butter caramel sauce
- Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
- Add the cream and butter together. Be careful as it will splutter at first before it comes together. Stir to combine. Pour into a jug once warm else store in a jar. You might need to heat it gently before serving as it tends to harden in the fridge. {Can be made ahead}
- Yogurt Filling
- Place both yogurts and condensed milk in a large bowl and whisk until smooth.
- Assemble for final bake
- Preheat the oven to 180C.
- Divide the bittersweet chocolate ganache between the tins, and smoothen over the biscuit base. Chill for 5 minutes.
- Repeat with the caramel sauce, chill again. Finally pour over the yogurt filling.
- Bake for just 10 minutes.
- Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
- Top with a drizzle of caramel sauce, whole buttered almonds and chocolate scrolls.
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I am certain that I would enjoy making your cheesecakes as well, just look at the wonderful result. Elegant desserts like this inspire us to indulge more. 😀
What a heart warming post. Sniff sniff…
Thank you. Thank you thank you thank you. This is beautiful. And it tasted so fab too. Thank you for being there for me. <3
I have tried many of your recipes and they have been absolutely fantastic! Love the pictures too! I am going to try this recipe, but I need to know what is hung yogurt?
Hi Stacie, It’s yogurt that is left in a sieve or hung in cheesecloth to remove the watery whey. You could use Greek yogurt if you like. Hope this helps!
I am slowly warming up to the idea of caramel after making dulce de leche. Your tart looks so, so good! Loved the simple, but classy garnish you have used, beautiful!
I love this post about sharing laughter and creating memories.. so timely for me too. Lovely post. And what a dessert! Have you ever created a dessert that wasn’t picture perfect stunning? Wow. And I love that combo of flavors.. beautiful all around, my friend xox
oh, WOW. What a lush looking dessert – am Pinning. Thanks for sharing.
I am a first time visitor to your Page, loved the idea of dedicating an entire blog space to Desserts.
Thank you Kebhari. I do a lot of savoury bakes too though, but yes, desserts are what you see most. I enjoy doing them a lot!
Love it. I had sen the pic on FB in the morning bu in a hurry I could not access it. Had to hunt really hunt for this beautiful recipe. I did not know the name or the person who had made it just a fleeting glace at the pic and it was the vision I was lookinf for. Glad I found it. Bookmaking it hope I can make it . (That’s difficult for I just cannot follow instructions:) :D)
Lovely cheesecakes to share with mates! It is always sad when a close friend moves far away…
Cheers,
Rosa
Deeba doll, this is a beautiful cheesecake! And you did it w/o eggs.
Perfect for a day when I run to the fridge, craving dessert and find
no eggs in my supply.
Thanks! xo
sounds good–anything with fat cream has to be good!
Very tempting cheese cake .. Perfect for dessert..
You won me over at deep dark salted butter caramel…
Hi Deeba,
When you say 1 tin condensed milk, do you mean 200g or 400g ?
Hi Aarti, 400g
Lovely pics… I am drooling..
Can you please provide the measurements in cups? I can’t make out how much is 350g of hung yogurt or 150 g of regular yogurt, or anything else in gms. So much used to measuring with spoons :-/
Hi Trupti,
Just go with 400g store bought thick yogurt like Nestle. Don’t hang etc. Just use as is