No-Bake Yogurt Cheesecake – How to Make Yogurt Cheesecake Without an Oven

No-Bake Yogurt Cheesecake – How to Make Yogurt Cheesecake Without an Oven

No-bake yogurt cheesecake is one of the most delicious and easy-to-make desserts. It requires minimal ingredients, very little time, and delivers rich flavor with a refreshing texture.

This type of dessert can be effortlessly prepared by any homemaker and served to guests or children with joy and pride.

The origins of cheesecake trace back to American cuisine, though the method of preparation varies from country to country.

---

Basic Ingredients for No-Bake Yogurt Cheesecake:

 

Let’s begin by organizing our steps and priorities.

For the crust:

• 2 cups of finely crushed biscuits (such as graham crackers or digestive biscuits)

• ¼ cup of melted butter

For the cheesecake filling:

• 1 cup of plain yogurt

• ½ cup of sugar

• ¼ cup of water

• 1 package of cottage cheese or cream cheese

For the fruit topping:

• Around 2 cups of berries (or any fruit of your choice)

• ½ cup of plain yogurt

• 1 tablespoon of lemon juice

• ¼ cup of powdered sugar

• ¼ cup of cold water

• 4 tablespoons of powdered gelatin

---

How to Make No-Bake Yogurt Cheesecake:

1. Prepare the Crust:
   Place the crushed biscuits in a bowl and add the melted butter. Mix and knead well until fully combined. Press the mixture firmly into the base of a cheesecake mold to form an even layer.
   Cover the mold and place it in the fridge to chill and set.

2. Prepare the Cheesecake Cream:
   In a small bowl, mix the gelatin with cold water and stir well. Heat the mixture gently over low heat while stirring continuously until the gelatin granules dissolve completely.
   In a blender or food processor, combine the cottage/cream cheese with the yogurt and blend until smooth and creamy.
   Add the sugar and the dissolved gelatin to the mixture and continue blending until everything is well incorporated.
   Remove the crust from the fridge and pour the cheesecake mixture over it, spreading it evenly.
   Cover the mold again and return it to the fridge to chill.

3. Prepare the Fruit Mousse Topping:
   In a small bowl, mix gelatin with a bit of water, stir well, and heat over low heat until dissolved. Set aside to cool.
   In a blender, combine the peeled fruit, powdered sugar, yogurt, and lemon juice. Blend until smooth.
   Gradually add the cooled gelatin mixture while blending to ensure even consistency.
   Once the fruit mousse is ready, pour it gently over the cheesecake layer and smooth it out.
   Cover the cheesecake and refrigerate for a full day to allow it to fully set.

4. To Serve:
   Decorate the top with fresh fruit slices and, if desired, drizzle a few drops of chocolate syrup for extra flavor and presentation.