Hey sweet tooth lovers!
Are you craving something rich and creamy? I’ve got the perfect treat for you!
Today, I’m excited to share my Greek yogurt no-bake cheesecake recipe.
It’s delicious, light, and so easy to whip up. Plus, no oven needed!
Trust me, this cheesecake is a game-changer. Let’s dive in!
| Preparation Time | 30-45 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 270-300 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 1/2 cups crushed graham crackers (185 grams)
- 6 tablespoons melted butter (85 grams)
- 3 tablespoons packed brown sugar (36 grams)
- 2 tablespoons chilled water
- 1 teaspoon vanilla essence
- 1 tablespoon lemon juice
- 4 teaspoons gelatin (12 grams)
- 24 ounces whole milk plain greek yogurt
- 1 cup heavy cream, separated (250 ml)
- 6 ounces white chocolate chips
- 1 cup powdered sugar (130 grams)
- 12 ounces fresh or frozen raspberries
- 1/4 cup water (125 ml)
- 1/2 cup white sugar (100 grams)
- 2 teaspoons cornstarch
- 1 tablespoon water
Step 1: Prepare and Bake the Graham Cracker Crust
Preheat your oven to 350 degrees Fahrenheit.
Spray a 9-inch cheesecake pan with cooking spray.
In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar until well combined.
Pour the mixture into the prepared pan and press the crumbs firmly into the base and up the sides to create a crust.
Bake the crust for 10 minutes or until golden brown.
Remove from the oven and let cool completely.
Step 2: Make and Incorporate the Filling’s Gelatin Mix
In a small bowl, combine cold water with vanilla and lemon juice.
Sprinkle gelatin on top and stir to combine.
Set this mixture aside to bloom.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the Greek yogurt, 3/4 cup heavy cream, and powdered sugar until medium peaks form, about 2-3 minutes.
Melt the white chocolate with the remaining 1/4 cup heavy cream in the microwave, stirring every 20 seconds until fully melted, then let cool slightly.
Heat the gelatin mixture in the microwave for 10-15 seconds until liquefied.
With the mixer running, slowly add the gelatin mix to the yogurt mixture until fully incorporated.
Continue to whip until stiff peaks form.
Fold in the melted white chocolate mixture until fully combined.
Step 3: Fill, Chill, and Set the Cheesecake
Pour the prepared filling into the cooled graham cracker crust.
Smooth the top with a spatula, cover the cheesecake, and chill it in the refrigerator for at least 4 hours or overnight to set properly.
Step 4: Prepare the Raspberry Sauce
In a medium-sized saucepot, combine fresh raspberries, 1/4 cup water, and sugar.
Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes until raspberries soften and sugar dissolves.
Remove from heat and transfer to a blender.
Puree until smooth and then strain to remove seeds.
Return the smooth sauce to the saucepot and bring to a simmer over low heat.
In a small bowl, dissolve cornstarch in 1 tablespoon of water and add this mixture to the raspberry sauce.
Simmer until thickened, about 2 minutes, then remove from heat and let cool completely.
Step 5: Finish and Serve the Cheesecake
Once the cheesecake has fully set, top it with fresh berries.
Serve each slice with a generous drizzle of the homemade raspberry sauce.
Enjoy your delicious, creamy cheesecake!
