4.1 from 58 votes
No-bake Greek Yogurt Cheesecake
This No-bake Greek Yogurt Cheesecake features a crunchy digestive biscuit base topped with a creamy blend of cream cheese, Greek yogurt, and whipped cream, sweetened and flavored with vanilla and lemon zest. A homemade syrup glaze and fresh strawberries complete the topping. The cheesecake sets in the refrigerator, offering a smooth and airy texture without baking, suitable for warm days or simple dessert preparation.
Prep Time
40 mins
Servings:
10
pieces
Calories:
618 kcal
Course:
Dessert
Cuisine:
Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 pieces
Amount Per Serving
Calories 618
% 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.