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No Bake Greek Yogurt Cheesecake
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Greek Yogurt Cheesecake (no-bake and without gelatin!)

Amazingly creamy and wonderful no-bake cheesecake made a little lighter using greek yogurt with all the same wonderful flavor and texture of a no-bake cheesecake (without gelatin!).  Serve with your favorite cheesecake topping. Can easily be made gluten-free.
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 9 -12 servings

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs (use gluten-free graham crackers for a GF version)
  • 1/4 cup sucanat or granulated sugar
  • 6 tablespoons salted butter melted

For the Cheesecake Filling:

  • 1 - 250 gram (8-ounce) package full fat cream cheese room temperature
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/2 cup mild flavored liquid honey
  • 3/4 cup Greek yogurt
  • pinch sea salt

For Topping:

  • Fresh fruit such as blueberries, cherries, strawberries, etc

Instructions

  • In a bowl stir together the crust ingredients until completely combined. Press firmly into the bottom of an 8x8 square baking dish or a pie plate. Place in the fridge for at least 1 hour.
  • To make the filling, place the room temperature cream cheese in a food processor along with the lemon juice, vanilla, honey and Greek yogurt. Process until completely combined and smooth. Alternatively you can use a hand or stand mixer, but be sure to beat the cream cheese first before adding all the other ingredients to avoid lumps.
  • Pour the filling mixer into the prepared crust, smooth out, cover and place in the fridge for at least 24 hours. Once the cheesecake has set slice, top as desired and serve immediately.

Notes

Freshly squeezed or bottled lemon juice both work perfectly. Just be sure to strain any lemon pieces out of your freshly squeezed lemon juice for a perfectly smooth cheesecake. If your honey is solid just warm it gently until liquid again.