Description
A creamy, refreshing no-bake yogurt cheesecake with a buttery biscuit base and fresh berry topping. Lightly tangy, perfectly sweet, and easy to prepare.
Ingredients
Scale
- 200 grams digestive biscuits, crushed
- 100 grams unsalted butter, melted
- 400 grams cream cheese, softened
- 300 grams plain Greek yogurt, full fat
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 10 grams gelatin powder dissolved in 3 tablespoons warm water
- 150 grams fresh berries
Instructions
- Line the base of a 20 cm springform pan with parchment paper.
- Mix crushed biscuits with melted butter until evenly combined.
- Press the mixture firmly into the pan base and chill for 30 minutes.
- Beat cream cheese and sugar until smooth, then add yogurt and vanilla and mix until creamy.
- Dissolve gelatin in warm water, let cool slightly, then fold into the filling.
- Pour filling over chilled crust and smooth the top.
- Refrigerate for at least 4 hours until fully set.
- Top with fresh berries before serving and slice with a warm knife.
Notes
- Chill overnight for best texture.
- Use room temperature cream cheese for a smooth filling.
- Run a knife around the edge before releasing the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Keywords: no bake cheesecake, yogurt cheesecake, easy dessert, chilled cheesecake