The yogurt and strawberry cheesecake is a cold cake with a unique taste, a delicious, fresh dessert that looks beautiful on the table. Prepared without baking, it takes very little time, with a crunchy base that pairs with a creamy Greek yogurt filling. The decoration with strawberries is simple and delicate, but for an extra touch, you can enrich the base with chopped nuts or flavor the filling with a hint of vanilla or lemon zest. Hurry to try this recipe, it will win everyone over at the first bite!
If you like no-bake cheesecakes, I recommend:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: Spring, Summer
- Energy 260.44 (Kcal)
- Carbohydrates 27.18 (g) of which sugars 16.06 (g)
- Proteins 5.16 (g)
- Fat 15.36 (g) of which saturated 9.19 (g)of which unsaturated 2.66 (g)
- Fibers 1.27 (g)
- Sodium 78.75 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Yogurt Cheesecake
- 8 oz Digestive biscuits
- 6 tbsp butter (melted)
- 1 1/2 cups Greek yogurt
- 8 oz mascarpone
- 2/3 cup powdered sugar
- 4 tsp gelatin sheets
- 10.5 oz strawberries
- 3 oz strawberries
- as needed water
- 2 tsp powdered sugar
Tools
- 1 Blender
- 2 Bowls
- 1 Spatulas
- 1 Parchment paper
- 1 Springform pan
- 1 Whisk
- 1 Spoon
- 1 Brush
Steps for Yogurt Cheesecake
To prepare the yogurt and strawberry cheesecake, place the biscuits in the blender and grind them, then add the melted butter and mix well
Create the base by pouring the well-mixed mixture into a springform pan lined with parchment paper. Level it with the back of a spoon and put it in the fridge for 30 minutes. Meanwhile, prepare the strawberries: wash them, remove the leaves, dry them, and cut them.
Once ready, blend them, meanwhile soak 4 teaspoons of gelatin sheets in cold water. Once the gelatin has softened, pour it into the blended warm strawberries, “just put them in the microwave for a few seconds,” mix well and let the mixture cool.
Pour the yogurt into a bowl and add the powdered sugar, mix with a whisk to incorporate it well.
Then take the mascarpone and add it to the yogurt, creating a smooth and velvety cream, now add the strawberry and gelatin mixture. Take the pan with the base from the fridge and pour the soft cream over it. Put it back in the fridge to set for at least 5 hours, even better overnight.
After the time has passed, take out the yogurt cheesecake and decorate with the sliced strawberries. To create a shiny effect on the fruit, just take 1 or 2 strawberries, add a little water and a few teaspoons of powdered sugar. Put everything in a saucepan and heat on low for a while, if needed, pass the syrup through a sieve. Let it warm up and then brush it over the strawberries. Finish it all with mint leaves and enjoy!
If you like to cook with me, I look forward to the next recipe 🙂 Don’t miss it!
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Yogurt Cheesecake Storage
The cheesecake can be stored in the refrigerator for a few days, and you can also vary the decoration by adding chopped nuts or decorating with strawberry jam or just strawberry jelly. Also, see how to create a fruit topping for your cheesecake.
