Greek Yogurt Lemon Cheesecake

February 9, 2018

No time to make a New-York style cheesecake? Are you looking for a cheesecake with a short ingredient list, less sugar, no eggs, no bake, and made with the famous Greek Yogurt?  This No-Bake Lemon Cheesecake is so good you won’t want to mess with fussy baked cheesecakes again!

Save your time to play with your kids. Simplicity matters and not only to our health.

Hands on: 20 minutes

Portion:      8 medium size pieces

 

 

Ingredients

 

For the crust

250 gr (8.8 oz) graham crackers or digestive biscuits

100 gr (3.5 oz) stick butter (not soft), melted

For the filling

500gr (17.6 oz) Greek strained yogurt (light)

250gr (8.8 oz) cream cheese softened (light)

1 can (400gr or 14 oz) sweetened condensed milk

250 ml (8.4 fl.oz.) fresh lemon juice

lemon zest (1/2 lemon)

4 gelatin sheets (3 g)

To decorate

Lemon zest

Lemon slices

How to do it

  1. In a small bowl, add some cold water and the gelatin sheets. Let them soak.

  2. In the meantime beat the graham crackers or digestive biscuits in a food processor until finely ground.

  3. Add the melted butter and beat until completely combined.

  4. Pour this into the bottom of a greased 9 inch (or 23 cm) cheesecake pan (the bottom and sides need to be well greased). Or don’t grease and line a parchment paper on the cheesecake pan (bottom and sides).

  5. Press down gently, but firmly with the bottom of a glass that is flat, until the crust is evenly distributed on the bottom of the pan.

  6. Refrigerate until you make the filling.

  7. In a bowl add the yogurt, the cream cheese and the sweetened condensed milk and mix well, using an eggbeater whisk.

  8. Heat the lemon juice until it’s hot (don’t boil).

  9. Strain the gelatins using your hands and add them to the warm lemon juice. Wisk until the gelatins are completely dissolved.

  10. Add the gelatin mixture in the yogurt bowl and mix well until it becomes light and fluffy.

  11. Take the crust out of the fridge.

  12. Pour the filling over the crust and smooth the surface with a knife.

  13. Refrigerate for at least 5 hours.

  14. When ready, decorate with lemon zest on the surface. You can also add some lemon slices.

  15. Remove from the cheesecake pan and serve.

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