No Bake Yogurt Cheesecake (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
250 grams digestive biscuits
02 -
125 grams butter, melted
→ Cheesecake Cream
03 -
600 grams cream cheese, room temperature
04 -
200 grams icing sugar
05 -
300 ml whipping cream, 35% fat
06 -
300 grams Greek yogurt, full-fat strained
07 -
1/4 lemon, zested
08 -
1 teaspoon vanilla extract
→ Topping
09 -
400 grams strawberries
10 -
4 tablespoons honey
11 -
2 teaspoons fresh lemon juice
# Instructions:
01 -
Pulse the digestive biscuits in a food processor until finely crumbled. Transfer to a mixing bowl. Pour the melted butter over the crumbled biscuits, toss, and mix well. Spread the mixture evenly into a 10-inch non-stick Springform pan. Press firmly with your hands to form a smooth base. Refrigerate for 1 hour.
02 -
Place the bowl of an electric mixer in the freezer for 15 minutes before use. Pour the whipping cream into the chilled bowl and begin beating with the whisk attachment until it starts to thicken. Gradually add half the icing sugar. Continue beating until thickened, then transfer to a separate bowl and refrigerate. In the electric mixer's bowl, combine cream cheese, Greek yogurt, remaining icing sugar, vanilla extract, and lemon zest. Beat until creamy and fully combined (approximately 6-8 minutes). Gently fold the whipped cream into the cream cheese mixture using a whisk or pastry spatula. Spread the cream mixture over the prepared cookie base. Refrigerate for at least 8 hours.
03 -
Slice the strawberries into thin slices about 1 cm thick. Arrange the slices on top of the cheesecake. Combine honey and lemon juice in a small bowl. Cut the cheesecake into 12 pieces and serve, drizzling each piece with the honey-lemon mixture.