Cheesecake with yogurt and berries is a very refreshing dessert, very simple and quick to make, and it’s great to enjoy during hot Summer days when we have no desire to turn on the oven or stove. In fact, it’s a two-layer cake, the base is very crunchy and delicious, made with crumbled cookies, and the heart of the cake is a delicious cream made with yogurt and topped with a simply fantastic berry topping. If you don’t like berries, you can use any fruit you want, but I recommend trying it, and I’m sure it will win you over from the first bite. Let’s see what we need to make the cheesecake with yogurt and berries.
DON’T MISS THESE DELICIOUS RECIPES
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Cheesecake with yogurt and berries is a fresh and delicious dessert to enjoy on hot Summer days
- 1 2/3 cups plain yogurt
- 3/4 cup whipping cream
- 2 tbsps gelatin sheets
- 10 1/2 oz berries (including frozen)
- 3 tbsps sugar
- 2 tbsps lemon juice
- 1 tbsp potato starch
- 7 oz cookies (dry)
- 7 tbsps butter (melted)
Steps
LET’S PREPARE THE CHEESECAKE TOGETHER
To make the cheesecake, first you need to prepare the crunchy base. Place the cookies in a food processor and blend them, then add the melted butter and mix. Cover the base of a springform pan with the cookie and butter mixture, press it down with your hands to form a small raised edge, and then place it in the fridge. Now prepare the yogurt cream. Soak the gelatin in cold water, heat a few tablespoons of yogurt and add the softened gelatin, stirring until fully dissolved. Whip the cream and gently fold it into the remaining yogurt, then add the gelatin and sugar, always mixing gently, and finally add some berries. Pour everything onto the cookie base and keep the cake in the fridge for at least two hours, or you can prepare it the night before for the next day. The longer it rests, the firmer it will be. Meanwhile, place the berries in a pan with the lemon juice and a tablespoon of sugar and soften them over the heat, and when they are almost cooked, add the potato starch and mix everything well. Pour the almost cold berry mixture over the cheesecake, level it well, and put it back in the fridge. Take the dessert out of the fridge at least 20 minutes before enjoying it.
