A fresh, light, no-bake cheesecake recipe made with plain yogurt (and some cream cheese)!
Prep Time: 40 minutes
Resting Time: 4 h
Difficulty: easy
For: 12 portions (for a 9.5 inches-24 cm Ø springform tin, bottom lined with baking paper, sides greased and lined with cling film)
Ingredients
For the cookie base
- 7 oz cookies (200 g)
- 3.5 oz butter (100 g)
- 3 tbsp. cocoa powder
- 10 strawberries (approx. 8.8 oz – 250 g)
For the cheesecake
- 11.6 oz Philadelphia cream cheese (330 g)
- 10.5 oz plain yogurt (300 g)
- 3.5 oz sugar (100 g)
- 1 vanilla pod
- 7 oz strawberries (200 g)
- 6 gelatine leaves
- 3 tbsp. simmering water
For decoration
- 7 oz strawberries (200 g)
- 1 tbsp. powdered sugar
- 1 lemon
Instructions
Start by preparing the cookie base: place the cookies in a plastic bag and crush with a rolling pin, then place in a salad bowl.
Melt the butter in a small saucepan, leaving it to cool slightly. Add the butter and cocoa to the crushed cookies and mix well. Spread the mixture in the tin, pressing down well with a spoon or the bottom of a glass.
Cut the strawberries in half, line the edge of the mould with them, cut side outwards, and chill for around 15 minutes.
To prepare the cheesecake: place the Philadelphia, yoghurt and sugar in a bowl. Split the vanilla pod lengthways, scrape out the seeds, add and mix.
Quarter the strawberries, blend in a measuring cup and add to the mixture.
Soak the gelatine in cold water for 5 minutes, then drain. Dissolve the gelatine in boiling water, mix with 3 tablespoons of the strawberry mixture and add immediately to the rest of the preparation.
Spread the mixture over the cookie base.
Cover the cheesecake and refrigerate for approx. 4 h.
For decoration: quarter the strawberries and place half in a measuring glass with the powdered sugar. Add the grated lemon zest and 1 tablespoon of the juice, then blend. Drizzle over cheesecake.
