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Greek style no bake cheesecake with yogurt Recipe

Greek Style No Bake Cheesecake with Yogurt

Bushra
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Greek
Servings 12 portions
Calories 402 kcal

Equipment

  • 23cm loose-bottomed tin
  • Food processor
  • electric mixer

Ingredients
  

For the Base and Filling

  • 260 g digestive biscuits (9 oz)
  • 100 g melted butter (3.5 oz)
  • 1 tsp vanilla essence
  • 450 g cream cheese (16 oz)
  • 150 g Greek yogurt thick (5 oz)
  • 120 g icing sugar (4 oz)
  • 2 tbsp honey
  • 280 ml double cream
  • 1/2 cup jam of your choice

Instructions
 

  • To make the base, butter a 23cm loose-bottomed tin (you can also use individual small tins). Place the biscuits in a food processor and pulse until crumbs remain. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the tin and press firmly down into the base in an even layer. Put the tin in the fridge while you make the filling.
  • Place the cream cheese, Greek yogurt, vanilla, icing sugar and honey in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined.
  • Pour the mixture into the biscuit crust and top the cheesecake with the jam. Refrigerate overnight, or for at least 6 hours. Enjoy!

Nutrition

Calories: 402kcalCarbohydrates: 36.1gProtein: 5.2gFat: 27gSaturated Fat: 15.2gCholesterol: 71mgSodium: 335mgFiber: 0.4gSugar: 21.6g
Keyword creamy feta cheesecake, honey yogurt cake, Mediterranean dessert, no-bake Greek dessert, strained yogurt cheesecake
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