No-Bake Cheesecake with Yogurt (Print Version)
# Ingredients:
→ Crust
01 -
18 graham crackers (2 sleeves)
02 -
2 tablespoons granulated sugar
03 -
1/4 teaspoon kosher salt
04 -
1/2 cup unsalted butter, melted
→ Filling
05 -
3 8-ounce packages cream cheese, softened to room temperature
06 -
1 1/2 cups confectioner’s sugar
07 -
1 tablespoon vanilla extract
08 -
2 cups whole-milk Greek yogurt
09 -
1 1/4 cups heavy cream, chilled
→ For Serving
10 -
1 pint fresh strawberries, diced
# Instructions:
01 -
Line a 13×9-inch baking pan with two sheets of parchment paper – the first sheet widthwise and the second sheet lengthwise – leaving about a 2-inch overhang on each edge. If necessary, cut slits in the corners to allow the parchment to lay flat in the pan. Set aside.
02 -
In the bowl of a food processor, pulse the graham crackers until fine crumbs form. Add sugar, salt, and melted butter, then pulse again to fully combine. Pour the crumbs into the prepared baking pan, pressing evenly to form a firm layer. Place the pan in the freezer to chill.
03 -
In a large mixing bowl, beat the cream cheese, confectioner’s sugar, and vanilla extract on high speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed. Add the yogurt and mix on medium speed until incorporated.
04 -
In a separate mixing bowl, beat the heavy cream until stiff peaks form. Using a large spatula, fold a heaping spoonful of whipped cream into the cream cheese mixture to loosen it. Then gently fold in the remaining whipped cream.
05 -
Spread the filling evenly over the chilled crust in the baking pan. Cover the pan with tented aluminum foil and freeze for at least 4 hours or overnight.
06 -
About 1 hour before serving, remove the pan from the freezer. Using the parchment paper overhang, lift the cheesecake out of the pan and place it on a cutting board. Allow the cheesecake to soften slightly, if needed, then use a long, sharp knife to cut it into squares. Serve topped with diced fresh strawberries.
# Notes:
01 -
Cheesecake bars can be served slightly frozen for a firmer texture or fully thawed for a creamier dessert.