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No-Bake Greek Yogurt Cheesecake with Strawberry Topping Recipe

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★★★★

3.9 from 40 reviews

This No-bake Greek Yogurt Cheesecake is a creamy, tangy dessert featuring a crisp digestive biscuit base, rich cream cheese filling, and fresh strawberry topping, perfect for a refreshing treat without oven baking.

Ingredients

Scale

Base

  • 250 grams (8.8 oz) digestive biscuits
  • 125 grams (4.4 ounces) butter (melted)

Cream

  • 600 grams (1.3 pounds) cream cheese (room temperature)
  • 200 grams (7 ounce) icing sugar
  • 300 ml whipping cream 35% fat
  • 300 grams (10.6 ounces) Greek yogurt full-fat strained
  • ¼ lemon zested
  • 1 teaspoon vanilla extract

Topping

  • 400 grams (14 ounces) strawberries
  • 4 tablespoons honey
  • 2 teaspoons fresh lemon juice

Instructions

  1. Make The Base: Pulse cookies in a food processor until finely crumbled. Add to a mixing bowl.
  2. Make The Base: Pour the melted butter over the cookies, toss, and mix well.
  3. Make The Base: Spread the cookie mixture into a round 10-inch non-stick Springform pan. Press with your hands to form an even and smooth cookie base.
  4. Make The Base: Refrigerate for 1 hour.
  5. For The Cream: NOTE: Add the bowl of your electric mixer to the freezer for 15 minutes before making the cream.
  6. For The Cream: Pour the heavy cream into the ice-cold bowl and start beating with the whisk attachment on until it begins to thicken.
  7. For The Cream: Add half of the icing sugar gradually.
  8. For The Cream: Beat until thickened. Then transfer to a clean, dry bowl and place it in the fridge.
  9. For The Cream: Add the cream cheese, Greek yogurt, remaining icing sugar, vanilla, and lemon zest to the electric mixer’s bowl.
  10. For The Cream: Beat until creamy and fully combined, 6-8 minutes. Turn off the electric mixer.
  11. For The Cream: Add the whipped cream to the cream cheese mixture and stir gently with a whisk or pastry spatula.
  12. For The Cream: Spread the cheesecake cream over the cookie base and refrigerate for at least 8 hours.
  13. Make The Topping: Cut the strawberries into thin slices about 1 cm thick (¼ inch). Decorate the cake with the strawberry slices.
  14. Make The Topping: Cut the cheesecake into 12 pieces or more.
  15. Make The Topping: Combine honey and lemon juice in a small bowl.
  16. Make The Topping: Serve each piece drizzled with lemon honey.

Notes

  • Add the bowl of your electric mixer to the freezer for 15 minutes before making the cream.
  • Refrigerate the base for 1 hour before adding the cream.
  • Refrigerate the assembled cheesecake for at least 8 hours for best results.

Keywords: no bake cheesecake, Greek yogurt cheesecake, easy cheesecake recipe, strawberry cheesecake, no bake dessert

Find it online: https://foodarohub.com/no-bake-greek-yogurt-cheesecake-with-strawberry-topping-recipe/