Dessert

No-Bake Greek Yogurt Cheesecake

Name: No-Bake Greek Yogurt Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 8 wedges
Ingredients: 500g plain Greek yogurt, strained/thick; 200g light cream cheese; 10g powdered gelatin; 60g honey; 1 tsp vanilla extract; 100g digestive biscuits, crushed; 30g butter, melted

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A cheesecake that leans on Greek yogurt instead of a full block of cream cheese, so it sets lighter and less rich while still holding its shape once chilled. No oven needed, just a few hours of patience in the fridge.

Per serving (1 wedge)

Protein

185

Calories

18g

Carbs

Fat

8 wedges20 min (plus at least 4 hours chilling)0 min

Ingredients

1.1 lbplain Greek yogurt, strained/thick
7 ozlight cream cheese
0.35 ozpowdered gelatin
2 ozhoney
1 tspvanilla extract
4 ozdigestive biscuits, crushed
1 ozbutter, melted

Steps

1
Mix the crushed digestive biscuits with the melted butter and press firmly into the base of a 20cm (8 inch) springform pan. Chill in the fridge while you make the filling.
2
Dissolve the gelatin according to the packet instructions, usually by sprinkling it over a few tablespoons of cold water and letting it bloom for 5 minutes, then warming gently until dissolved.
3
Whisk the Greek yogurt, light cream cheese, honey and vanilla together until smooth.
4
Stir the dissolved gelatin into the yogurt mixture quickly and thoroughly so it doesn't set in clumps.
5
Pour the filling over the chilled crust and smooth the top.
6
Refrigerate for at least 4 hours, ideally overnight, until fully set before slicing into 8 pieces.

Try it this way

Swap the digestive biscuit crust for crushed graham crackers or gingersnaps.