No-Bake Greek Yogurt Cheesecake

Name: No-Bake Greek Yogurt Cheesecake
Total time: 120 min
Yield: 10 Servings
Ingredients: 🧈 ½ cup butter; ¼ cup packed dark brown sugar; 1/4 teaspoon sea salt; 2 ½ teaspoons unflavored gelatin; 💧 1 tablespoon cold water; 🧀 3 (8 ounce) packages cream cheese, at room temperature; 🥛 2 cups whole-milk Greek yogurt, at room temperature; 1/2 cup white sugar; 🍋 1 tablespoon lemon juice; 🍋 1 teaspoon lemon zest; 1 pinch sea salt; 1 teaspoon vanilla extract; 4 cups fresh blueberries; 3 tablespoons packed dark brown sugar; 2 tablespoons poppy seeds (Optional); 🍋 2 tablespoons lemon juice; 🍋 1 teaspoon lemon zest

Cost $15, save $10

Source: Recommended by CookPal

120 Min
10 Servings
$15

No-Bake Greek Yogurt Cheesecake

Cost $15, save $10

Source: Recommended by CookPal

120 Min
10 Servings
$15

INGREDIENTS

Crust
- 🧈 ½ cup butter
- ¼ cup packed dark brown sugar
- 1/4 teaspoon sea salt
Filling
- 2 ½ teaspoons unflavored gelatin
- 💧 1 tablespoon cold water
- 🧀 3 (8 ounce) packages cream cheese, at room temperature
- 🥛 2 cups whole-milk Greek yogurt, at room temperature
- 1/2 cup white sugar
- 🍋 1 tablespoon lemon juice
- 🍋 1 teaspoon lemon zest
- 1 pinch sea salt
- 1 teaspoon vanilla extract
Topping
- 4 cups fresh blueberries
- 3 tablespoons packed dark brown sugar
- 2 tablespoons poppy seeds (Optional)
- 🍋 2 tablespoons lemon juice
- 🍋 1 teaspoon lemon zest

STEPS

Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, about 15 minutes.

Pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour browned butter into crumb mixture while food processor is running.

Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Freeze for 20 minutes or chill for 1 hour until set.

Stir gelatin and cold water together in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.

Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin.

Pour mixture into the chilled crust. Chill until set, about 2 hours.

Stir blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest together in a bowl; spoon over cheesecake.

NUTRIENTS

Per 1 serving

🔥

495

Calories

10
Protein
36
Carbs
36
Fats

💡 Chill the crust thoroughly to ensure it holds together when adding the filling.For a smoother filling, use room-temperature cream cheese and yogurt.Feel free to substitute fresh berries with seasonal fruits like peaches or strawberries.