No-bake Greek Yogurt Cheesecake
User Reviews
4.1
No-bake Greek Yogurt Cheesecake
Description
The recipe begins with a syrup glaze made by boiling sugar, water, and lemon juice until slightly thickened, which cools completely and adds brightness and shine to the strawberries. The base consists of crushed digestive biscuits mixed thoroughly with melted butter, pressed evenly into a springform pan to form a firm foundation. The cream filling combines cream cheese, icing sugar, Greek yogurt—which lightens the texture—and whipping cream whipped to soft peaks. Lemon zest and vanilla extract add aromatic notes. The filling is poured over the chilled base and allowed to set in the refrigerator for a few hours until firm but creamy.
Once the cheesecake has set, fresh strawberries are arranged atop, then the cooled syrup glaze is spooned over to provide a glossy, tangy finish that contrasts the smooth cheese layer. This dessert blends moderate sweetness with fresh fruit and creamy tang from the yogurt.
Ingredients
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
For Topping:
- 400 grams / 14 oz strawberries
Instructions
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 618kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 400mg | 17% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1503IU | 30% |
| Vitamin C | 24mg | 27% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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