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Strawberry-Yogurt-Cheesecake-Recipe
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4.08 from 28 votes

No-bake Greek Yogurt Cheesecake

Refreshing very light and extra creamy. This easy to make Greek yogurt cheesecake is going to amaze you!
Prep Time40 minutes
Course: Dessert
Cuisine: Greek
Keyword: cake, cheese, easy, yogurt
Servings: 10 pieces
Calories: 618kcal

Ingredients

For The Syrup Glaze:

  • 100 grams / 3.5 oz sugar
  • 50 ml water
  • 1 teaspoon lemon juice fresh

For The Base:

  • 250 grams / 8.8 oz digestive biscuits
  • 100 grams / 3.5 oz butter melted

For The Cream:

  • 600 grams / 1 lb + 5 oz cream cheese
  • 200 grams / 7 oz icing sugar
  • 300 ml whipping cream 35% fat
  • 250 grams / 8.8 oz Greek yogurt full-fat strained
  • ¼ lemon zested
  • 1 teaspoon vanilla extract

For Topping:

  • 400 grams / 14 oz strawberries

Instructions

Make The Syrup Glaze:

  • Add all of the ingredients for the glaze to a small saucepan and bring to a boil over medium heat. Then drop the heat to low and simmer for 6 minutes until it thickens slightly. How thick the syrup glaze is you'll be able to see once it gets cold.
    NOTE: Don't stir the syrup while it simmers, let the sugar dissolve on its own. If necessary shake the saucepan a bit to help any sugar crystals that have remained on the sides of the saucepan to move to the center.
  • Let cool down to room temperature and then place in the fridge to cool even further while you prepare the cheesecake.

Make The Base:

  • Add the cookies to a food processor and blend until finely crumbled.
  • Add to a mixing bowl and mix together with the melted butter. Use your hands to do the mixing as this will ensure the butter spreads evenly.
  • Transfer the cookie mixture to a round 10-inch non-stick Springform pan. Press with your hands to form an even and smooth cookie base.
  • Refrigerate for 1 hour.

For The Cream:

  • Add the cream cheese to your electric mixer's bowl. With the whisk attachment on beat over medium speed for at least 5 minutes until very smooth and creamy.
  • Add the icing sugar, vanilla extract, and lemon zest.
  • Then add the Greek yogurt and keep beating for 2-3 minutes more.
  • Then add the whipping cream in slowly. Keep beating for a couple of minutes until it thickens. You should be able to see the traces of the whisk on the cream clearly. In other words, it should look like a real thick whipped cream.
  • Remove the pan from the fridge and add the cream on top of the base. Spread it evenly and smoothen it with a spoon.
  • Cover the pan with plastic wrap. Refrigerate for 6-8 hours or ideally overnight.

For The Topping:

  • Cut the strawberries into thin slices about ½ cm thick (¼ inch). Decorate the cake with the strawberry slices starting from the center and moving circularly.
  • Cut and serve into 10 pieces. Drizzle lightly each piece with some of the syrup on top and enjoy!

Nutrition

Serving: 1piece | Calories: 618kcal | Carbohydrates: 53g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 400mg | Potassium: 251mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1503IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 1mg