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

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

Cuisine American

Keyword greek yogurt cheesecake, no-bake cheesecake

Prep Time 20

Total Time 1 2

Servings

Calories 306kcal

Author Erin Dooner

Ingredients

For the Crust:

1 1/2 cups (180 grams) graham cracker crumbs (use gluten-free graham crackers for a GF version)
1/4 cup (50 grams) granulated sugar
6 tablespoons (84 grams) unsalted butter melted
pinch salt

For the Cheesecake Filling:

8 ounces (225 grams) full-fat cream cheese room temperature
1/2 cup (160 grams) mild-flavored liquid honey
3/4 cup (180 grams) Greek yogurt
3 tablespoons lemon juice
1 teaspoon vanilla
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 8" x 8" (23 cm x 23 cm) square baking dish or a pie plate. Place in the fridge for at least 1 hour.
In a medium mixing bowl, beat the cream cheese and honey together using an electric hand mixer until well-combined and fluffy. Add the remaining filling ingredients and beat just until combined.
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.
You need about 12 full sheets of graham crackers.
If you live outside of the US/Canada, you'll need to drain some of the whey from the cream cheese so your bars bake properly. The packs at Lidl, Aldi, etc. works just as well as Philadelphia brand. You need to buy 300 grams of cream cheese and squeeze out the liquid until you have 225 grams of cream cheese left. It's okay if it's a little more or less.
Nutritional values based on 1/9th of the recipe.

Nutrition