Hey friends!
If you love cheesecake, you’re in for a treat!
Today, I’m sharing my favorite recipe for Greek yogurt lime cheesecake.
It’s creamy, tangy, and has just the right amount of sweetness.
Plus, it’s a bit healthier than regular cheesecake!
Perfect for impressing your friends or just treating yourself.
Let’s dive into this deliciousness!
| Preparation Time | 20-30 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 240-305 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 1 1/2 cups crushed graham crackers (about 12 full sheets, finely crushed)
- 6 tbsp melted butter (I like Kerrygold unsalted butter for this)
For the gelatin:
- 1 envelope unflavored gelatin
For the filling:
- 1 1/4 cups sugar
- 3 (8 oz) packages cream cheese, softened (Philadelphia cream cheese works great)
- 2 cups plain greek yogurt
- 1/2 cup fresh lime juice (from about 3-4 limes, freshly squeezed for best flavor)
For garnish:
- lime slices (for a fresh, aromatic finish)
- whipped cream
Step 1: Prepare the Crust
Grease an 8″ springform pan to ensure easy removal of the cheesecake later.
In a medium bowl, mix together graham cracker crumbs and melted butter until well combined.
Press this mixture firmly into the bottom of the greased pan to form an even crust.
Place the pan into the freezer for about 30 minutes to set the crust.
Step 2: Prepare the Gelatin Mixture
In a microwave-safe bowl, sprinkle gelatin over 2 tablespoons of cold water.
Let it stand for about 2 minutes to allow the gelatin to bloom.
Once bloomed, microwave the gelatin in 15-second intervals until fully melted, checking and stirring each time to avoid overheating.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and creamy.
Reduce the mixer speed to low and gently beat in the yogurt and lime juice until just blended.
Be careful not to overmix.
Stir in the melted gelatin mixture until evenly incorporated into the cream cheese filling.
Step 4: Assemble and Chill the Cheesecake
Remove the springform pan with the crust from the freezer.
Pour the cream cheese filling into the pan over the crust and smooth the top with a spatula.
Cover the pan with plastic wrap or aluminum foil and chill in the refrigerator until set, for at least 4 hours or overnight for best results.
Step 5: Garnish and Serve
Once the cheesecake is fully set, carefully remove the side of the springform pan.
Garnish the top of the cheesecake with whipped cream and slices of lime for a decorative and flavorful touch.
Your delicious, no-bake cheesecake is now ready to be served and enjoyed!
