Greek Honey Feta Cheesecake – Light & Creamy

A Mediterranean-inspired no-bake dessert combining creamy whipped feta, tangy Greek yogurt, and golden honey with crispy phyllo shards. This Fat Switch version slashes 40% of calories while delivering the same luxurious indulgence through smart dairy and crust swaps.

25m

Prep Time

15m

Cook Time

Servings

288

Calories

18g

Protein

🛒 Ingredients

✓ 200g crumbled feta cheese
✓ 1.5 cups plain Greek yogurt (0% fat)
✓ 3 tbsp raw honey
✓ 2 tbsp fresh lemon juice
✓ 1 tsp lemon zest
✓ 6 sheets phyllo dough
✓ 1 tsp extra virgin olive oil
✓ 1/4 tsp vanilla extract
✓ Pinch of sea salt
✓ Fresh mint leaves for garnish
✓ 2 tbsp crushed pistachios
✓ 1 tbsp pomegranate seeds (optional)
✓ 1 tbsp honey drizzle (extra, for topping)
✓ Edible flowers or rose petals (optional garnish)

👨‍🍳 Instructions

1. Prepare the Phyllo Crust: Preheat oven to 180°C (350°F). Cut phyllo sheets into rough 5cm shards. Brush a large baking tray lightly with olive oil using a pastry brush. Layer phyllo shards on tray, lightly misting each layer with oil spray or brush. Bake for 12–15 minutes until golden and crispy. Cool completely on a wire rack—they will crisp further as they cool.

2. Make the Feta Base: In a food processor, combine 200g crumbled feta cheese with 2 tbsp fresh lemon juice. Pulse 15–20 times until feta becomes creamy and mousse-like. Do not overprocess; some texture should remain for authenticity.

3. Whip the Yogurt: In a separate bowl, whisk 1.5 cups Greek yogurt with 3 tbsp raw honey, 1 tsp lemon zest, 1/4 tsp vanilla extract, and a pinch of sea salt until completely smooth and well combined. Taste and adjust honey/lemon to your preference.

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4. Fold Together: Gently fold the whipped feta into the yogurt mixture using a spatula. Use 8–10 fold strokes to preserve airiness while ensuring no streaks remain. The filling should be light, mousse-like, and pale creamy-beige.

5. Assemble Individual Servings: Divide cooled phyllo shards evenly among 6 serving bowls or small jars (layering). Spoon yogurt-feta mousse equally on top of each phyllo layer. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

6. Garnish and Finish: Remove from refrigerator 5 minutes before serving. Top each dessert with crushed pistachios, pomegranate seeds, a small drizzle of honey, fresh mint leaves, and optional edible flowers. Serve chilled.

📊 Nutrition per Serving

Calories288 kcal

Protein18g

Carbohydrates32g

Fat9g

🏷️ Tags

#low-calorie Greek dessert#no-bake cheesecake recipe#Mediterranean diet dessert

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