No Bake Yogurt Cheesecake

This hearty no-bake Greek yogurt cheesecake has been my ultimate crowd-pleaser for years. The perfect balance of creamy and light, it offers all the indulgence of traditional cheesecake without the fuss of baking.

I first created this recipe during a particularly hot summer when turning on the oven seemed criminal. What started as a necessity became my most requested dessert at family gatherings, with my cousin always claiming the last slice.

Ingredients

• Digestive biscuits: Form the perfect crumbly base with their subtle sweetness and pleasant texture
• Cream cheese: Provides that classic tangy flavor essential to any good cheesecake
• Greek yogurt: Adds lightness while maintaining creaminess; use full-fat for best results
• Whipping cream: Creates that airy mousse-like texture that makes this dessert so special
• Lemon zest: Brightens the entire dessert with subtle citrus notes
• Strawberries: Offer the perfect sweet-tart finish that complements the creamy filling

Step-by-Step Instructions

Prepare the base:

Process the digestive biscuits until they reach fine crumbs with no large pieces remaining. The texture should resemble wet sand when mixed with butter for the perfect cohesive base.

Create the perfect crust:

Pour melted butter over the crushed cookies and mix thoroughly until no dry spots remain. Press firmly into the springform pan, creating an even layer with slightly raised edges. Refrigerate for a full hour to set completely.

Whip the cream:

Start with an ice-cold bowl this crucial step ensures maximum volume. Beat the heavy cream until it begins thickening, then gradually add half the icing sugar while continuing to beat until soft peaks form.

Prepare the cheese mixture:

Combine cream cheese, Greek yogurt, remaining sugar, vanilla and lemon zest. Beat for a full 6-8 minutes until incredibly smooth and airy. This extended mixing incorporates air for the perfect texture.

Combine components:

Gently fold the whipped cream into the cheese mixture using a lifting motion rather than stirring. This preserves the air bubbles and creates that signature light texture.

Assemble and chill:

Spread the filling over the chilled cookie base, smoothing the top with a spatula. Refrigerate for at least 8 hours, though overnight produces the best results.

Prepare the topping:

Slice strawberries thinly for maximum visual impact. Arrange decoratively on the chilled cheesecake surface. Mix honey with lemon juice until completely blended to create a glossy drizzle.

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The lemon zest might seem like a small addition, but it's actually my secret weapon in this recipe. My grandmother always told me that desserts need something to cut through the sweetness, and this tiny ingredient transforms the entire flavor profile. Last Christmas, my brother who claims to hate cheesecake had three slices without realizing what he was eating!

The Greek Yogurt Secret

Using authentic Greek yogurt makes all the difference in this recipe. The high protein content and thick consistency create a cheesecake that holds its shape beautifully while maintaining an incredible lightness. Traditional Greek yogurt is strained longer than regular yogurt, removing more whey and creating that signature thick texture. If you can find sheep's milk Greek yogurt, its slight tanginess elevates this dessert even further.

Storing Your Cheesecake

This cheesecake keeps beautifully in the refrigerator for up to four days when stored properly. Keep it in the springform pan until ready to serve, then cover with plastic wrap or place in an airtight container. The flavors actually improve after the first day as they have time to meld together. If you notice any condensation forming on the plastic wrap, simply blot gently with a paper towel before serving.

Seasonal Variations

While strawberries provide the classic topping, this versatile cheesecake base works beautifully with any seasonal fruit. Try fresh blueberries and a touch of lemon zest in summer, poached pears with cinnamon in fall, or pomegranate seeds and orange zest during winter months. For a more decadent version, swirl melted dark chocolate through the filling before chilling and top with chocolate shavings. The blank canvas of this creamy base welcomes endless creative variations.

Serving Suggestions

For an elegant presentation, cut slices with a knife dipped in hot water and wiped clean between cuts. Serve on chilled plates with a small pitcher of the honey-lemon drizzle on the side, allowing guests to add as much or little as they prefer. A sprig of fresh mint adds a beautiful color contrast and subtle freshness. This cheesecake pairs wonderfully with a glass of dessert wine or a cup of strong coffee to balance the sweetness.

Frequently Asked Questions

→ Can I use a different type of cookie for the base?

Yes, graham crackers or other similar cookies will work perfectly as a substitute for digestive biscuits.

→ Can I make this cheesecake ahead of time?

Absolutely. Preparing it a day in advance allows the flavors to meld and ensures a firm consistency.

→ What can I use instead of strawberries for the topping?

You can use other fruits like raspberries, blueberries, or even a mixed berry combination for a similar effect.

→ Is it necessary to use full-fat Greek yogurt?

Full-fat yogurt ensures a creamy texture. However, low-fat yogurt can be used, but the cheesecake might be slightly less rich.

→ How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.

→ Can I use powdered sugar instead of icing sugar?

Yes, powdered sugar works as a substitute for icing sugar since they are essentially the same.