Baking | Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes … sugar high memories!

“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

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes  Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes … an attempt to create memories on demand! “Make me some memories!“,  she commanded as she passed the bag around for a lucky dip at her farewell dinner. There is only one who could do fun and creative stuff like this. Ruchira!

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes

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.

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes  Thats what makes her special. Ruchira at the Cookaroo is different. She has a knack to make everyone happy, never rubs anyone the wrong way, is always in the middle of happening stuff, and is always ready with good advice.

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes How could it be difficult to create memories for someone so special. That she has left the country to follow her better half to a foreign posting left a lot of us with sad feelings. Yet, we know that wherever she goes , she will leave an indelible mark. She is uber talented, a walking food encyclopedia, the heart of a gathering, someone who has the lone capability of pulling everyone, including sworn enemies in …

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes Just baking these little Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes made me happy. I had memories attached to every little ingredient, a connect at ever step. She loves steamed yogurt. So I thought I’d bake something I’ve baked a lot of of late … a yogurt tart.

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes It had to have caramel in it; thats her fave ingredient. For inspiration I turned to Smitten Kitchen. Ruchira loves Smitten Kitchen. With a passion. A deep passion. I do too, but nothing to beat hers. That recipe of Deep, Dark Salted Butter Caramel Sauce is a winner. So is the post. It places you in the lap of Paris, within sniffing distance of Le Beurre Bordier, a French salted butter.

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes  The sniffs were very virtual of course, so in went a local salted butter. The caramel was allowed to get deep & dark as instructed; the end result finger licking good. I could see memories being woven. It was sugar high time as I licked the bowl clean after pouring the caramel into a jug. Then came the filling. I love condensed milk. More sweet. Next, the bittersweet ganache. More YUM! Must have been the breakfast I had skipped {tch tch}, but it left me sweetly satisfied!

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes These are indulgent little desserts. I think one can easily be shared between two. They are rich, deeply flavoured and oh so satisfying. Even better, they’re a great make ahead baked vegetarian dessert option. Sinfully good! As I recently said, I’ve been using a load of tinned condensed milk of late!

Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes

Other baked eggless yogurt cakes you might like: Dark Chocolate Orange Yogurt Eggless Cheesecake Cherry Yogurt Tart

[print_this]Recipe: Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes  your picture

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


  1. Biscuit base
  2. Preheat oven to 180C. Grease a rectangular 8 X 3″ loose bottomed tartlet tins.
  3. Mix the melted butter and the crushed biscuits. Turn into the bottom of the prepared tins and press to form base.
  4. Bake for 10 minutes. Remove to rack. Cool.
  5. Bittersweet chocolate ganache
  6. Place chocolate and cream in a heatproof bowl and microwave for 1 minute. Stir well until smooth. Stir in honey.
  7. Deep dark salted butter caramel sauce
  8. Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
  9. 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}
  10. Yogurt Filling
  11. Place both yogurts and condensed milk in a large bowl and whisk until smooth.
  12. Assemble for final bake
  13. Preheat the oven to 180C. 
  14. Divide the bittersweet chocolate ganache between the tins, and smoothen over the biscuit base. Chill for 5 minutes.
  15. Repeat with the caramel sauce, chill again. Finally pour over the yogurt filling.
  16. Bake for just 10 minutes.
  17. Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
  18. Top with a drizzle of caramel sauce, whole buttered almonds and chocolate scrolls.


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • 2 years ago

    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. 😀
    Helene D’souza´s last blog post ..Spiced Pumpkin and Carrot Mash RecipeMy Profile

  • 2 years ago

    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

  • Stacie
    2 years ago

    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?

    • 2 years ago

      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!

  • 2 years ago

    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!
    Suma Rowjee´s last blog post ..Spiced Carrot MacaroonsMy Profile

  • 2 years ago

    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

  • 2 years ago

    oh, WOW. What a lush looking dessert – am Pinning. Thanks for sharing.
    The Hungry Mum´s last blog post ..How to make raspberry pikelets – an easy recipeMy Profile

  • 2 years ago

    I am a first time visitor to your Page, loved the idea of dedicating an entire blog space to Desserts.

    • 2 years ago

      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!

  • 2 years ago

    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)
    Archana´s last blog post ..M for ManganeMy Profile

  • 2 years ago

    Lovely cheesecakes to share with mates! It is always sad when a close friend moves far away…



  • 2 years ago

    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
    Coco in the Kitchen´s last blog post ..Stovetop S’Mores: Gooey, Salty, Melty MessMy Profile

  • 2 years ago

    sounds good–anything with fat cream has to be good!
    Dina´s last blog post ..Sal’s PizzaMy Profile

  • 2 years ago

    Very tempting cheese cake .. Perfect for dessert..

  • You won me over at deep dark salted butter caramel…
    Sylvie @ Gourmande in the Kitchen´s last blog post ..Baked Eggplant Fries with Goat Cheese Dip (Gluten-Free, Grain-Free)My Profile

  • Aarti Jethwani
    8 months ago

    Hi Deeba,

    When you say 1 tin condensed milk, do you mean 200g or 400g ?

  • Trupti
    8 months ago

    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 :-/

    • 8 months ago

      Hi Trupti,

      Just go with 400g store bought thick yogurt like Nestle. Don’t hang etc. Just use as is

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