This No-bake Greek Yogurt Cheesecake is very refreshing, with a very light and truly creamy texture. But the feathery creamy type, not dense creamy!
It's really one of the yummiest cheesecakes you can make and lingers a bit towards the healthy side. Though it's still a full-fat cheesecake, the Greek yogurt it contains adds a great nutrition boost to it.
Ingredients You Need To Make No-bake Greek Yogurt Cheesecake
For the no-bake cheesecake base, you need digestive biscuits and butter. You simply mix the melted butter together with the ground biscuits to make the base for the cheesecake.
To make the no-bake cheesecake cream, you need cream cheese, icing sugar, full-fat whipping cream (35% fat), and full-fat Greek yogurt. The thicker the Greek yogurt the thicker the cream will be. So ideally opt for strained Greek yogurt.
For the cheesecake topping, you need fresh strawberries and a thick, glaze-like syrup, that's made of sugar water and a little bit of fresh lemon juice. The purpose of the glaze is to add a little bit of extra sweetness to the strawberries when drizzled over them. Also, the slight lemon flavor goes really well with the strawberries and adds a nice extra kick of flavor.
If you want you can skip making the syrup-glaze altogether and simply drizzle each piece of cheesecake with honey mixed together with a couple of drops of fresh lemon juice.
Quick And Easy
First, prepare the syrup glaze. Add sugar, water, and lemon juice to a saucepan and simmer for a few minutes until it gets to a syrupy consistency. Let it cool at room temperature and then place in the fridge until you're ready to serve.
To make the base for the cheesecake you need a food processor, a round 10-inch non-stick Springform pan, and 10 minutes of your time. To finely blend the cookies (you can leave a few chunkier bits to them if you prefer), then mix them with the melted butter and add to the pan pressing them together to form the cheesecake base. And once you're done, refrigerate the base for 1 hour to become firm before you add the cream to it.
To make the cream beat the cream cheese first for a few minutes. It needs to become very smooth and creamy. And then you may add the icing sugar to it. As well as the flavorings, vanilla extract, and a little bit of lemon zest. You then add the Greek yogurt. And after, the whipping cream. At this point, you have to beat until the mixture gets pretty thick. If you won't let the cream thicken at this point then the cream won't be as firm on the cheesecake. So beat until you can clearly see the traces of the whisk on the surface of the cream. Just like when you make a thick whipped cream.
Transfer the cream and spread it evenly over the biscuit base. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours. Ideally, refrigerate the cheesecake overnight for 12 hours or more.
And when you are ready to serve slice some fresh strawberries and add them on top. Drizzle lightly with the syrup-glaze on top (no need to use it all).
Other Toppings Ideas
You can use pitted cherries, cherry preserves, strawberry jam, or other red fruit jam. Or you may even use apricot jam which tastes divine together with Greek yogurt and even better over this cheesecake. And if you want to make a real Greek cheesecake, top it with Quince preserves!
No-bake Greek Yogurt Cheesecake
For The Syrup Glaze:
- 100 grams / 3.5 oz sugar
- 50 ml water
- 1 teaspoon lemon juice fresh
For The Base:
- 250 grams / 8.8 oz digestive biscuits
- 100 grams / 3.5 oz butter melted
For The Cream:
- 600 grams / 1 lb + 5 oz cream cheese
- 200 grams / 7 oz icing sugar
- 300 ml whipping cream 35% fat
- 250 grams / 8.8 oz Greek yogurt full-fat strained
- ¼ lemon zested
- 1 teaspoon vanilla extract
- 400 grams / 14 oz strawberries
Make The Syrup Glaze:
- Add all of the ingredients for the glaze to a small saucepan and bring to a boil over medium heat. Then drop the heat to low and simmer for 6 minutes until it thickens slightly. How thick the syrup glaze is you'll be able to see once it gets cold. NOTE: Don't stir the syrup while it simmers, let the sugar dissolve on its own. If necessary shake the saucepan a bit to help any sugar crystals that have remained on the sides of the saucepan to move to the center.
- Let cool down to room temperature and then place in the fridge to cool even further while you prepare the cheesecake.
Make The Base:
- Add the cookies to a food processor and blend until finely crumbled.
- Add to a mixing bowl and mix together with the melted butter. Use your hands to do the mixing as this will ensure the butter spreads evenly.
- Transfer the cookie mixture to a round 10-inch non-stick Springform pan. Press with your hands to form an even and smooth cookie base.
- Refrigerate for 1 hour.
For The Cream:
- Add the cream cheese to your electric mixer's bowl. With the whisk attachment on beat over medium speed for at least 5 minutes until very smooth and creamy.
- Add the icing sugar, vanilla extract, and lemon zest.
- Then add the Greek yogurt and keep beating for 2-3 minutes more.
- Then add the whipping cream in slowly. Keep beating for a couple of minutes until it thickens. You should be able to see the traces of the whisk on the cream clearly. In other words, it should look like a real thick whipped cream.
- Remove the pan from the fridge and add the cream on top of the base. Spread it evenly and smoothen it with a spoon.
- Cover the pan with plastic wrap. Refrigerate for 6-8 hours or ideally overnight.
For The Topping:
- Cut the strawberries into thin slices about ½ cm thick (¼ inch). Decorate the cake with the strawberry slices starting from the center and moving circularly.
- Cut and serve into 10 pieces. Drizzle lightly each piece with some of the syrup on top and enjoy!
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