No-Bake Yogurt Cheesecake

The no-bake yogurt cheesecake is a fresh and light dessert perfect for when you do not want to turn on the oven. Here is the recipe for a delicious yogurt cheesecake, which you can customize as you like:

Ingredients

• For the base:

  • 200 g of dry biscuits (digestive or another type of your choice)
  • 100 g of melted butter

• For the cream:

  • 500 g of Greek yogurt (or another dense yogurt of your choice)
  • 200 g of spreadable cheese (like Philadelphia)
  • 100 g of powdered sugar
  • 10 g of sheet gelatin (fish glue) or an equivalent amount of powdered gelatin
  • Juice of half a lemon
  • 1 teaspoon of vanilla extract (optional)

• To garnish:

  • Jam or fruit compote to taste
  • Fresh fruit (strawberries, raspberries, berries, etc.)

Preparation

1. Start by finely crushing the biscuits in a food processor. Add the melted butter and mix until you get a homogeneous mixture.
2. Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper and spread the biscuit mixture, pressing well with the back of a spoon to create a compact base. Put in the fridge to harden for about 30 minutes.
3. Meanwhile, soak the gelatin sheets in cold water for 10 minutes.
4. In a bowl, mix the Greek yogurt with the spreadable cheese, powdered sugar, lemon juice, and vanilla extract until it is smooth and without lumps.
5. Warm some water in a small pot and dissolve the squeezed gelatin, being careful not to boil it. Let it cool down and then incorporate it into the cream of yogurt and cheese.
6. Pour the cream over the chilled biscuit base and level the surface with a spatula. Cover with cling film and let it solidify in the refrigerator for at least 4 hours, better if overnight.
7. Before serving, garnish the cheesecake with jam or fruit compote and decorate with fresh fruit of your liking.

Trivia

Cheesecake is a dessert that has very ancient origins; the Greeks consumed an early version of it. Over the centuries, cheesecake has undergone many transformations, especially when it arrived in America, where it acquired the form and flavors most commonly known today. The no-bake version is particularly appreciated for its simplicity and freshness and is perfect for hot days when turning on the oven would be too much.

Remember that you can always vary the fruit or the compote for garnishing according to the season or your personal tastes!