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No-Bake Greek Yogurt Cheesecake

This light, tangy cheesecake requires no oven and features a creamy Greek yogurt filling atop a buttery digestive biscuit crust. It’s chilled until set, resulting in a firm, smooth dessert with a refreshing appearance and texture, perfect for a quick yet impressive treat.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups digestive biscuit crumbs or graham crackers
  • 1/3 cup unsalted butter melted
  • 2 cups Greek yogurt full-fat preferred
  • 3 tablespoons honey or maple syrup adjust to taste
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon gelatin powder dissolved in water
  • 2 tablespoons cold water

Equipment

  • Springform pan
  • Food processor or rolling pin and plastic bag
  • Small saucepan or microwave
  • Spatula
  • Measuring cups and spoons
  • Plastic wrap

Method
 

  1. Place the digestive biscuits in a food processor or crush them in a plastic bag with a rolling pin until you have fine crumbs. Measure out about 1 1/2 cups of crumbs.
  2. Melt the butter in a small saucepan over low heat or in short bursts in the microwave until fragrant and golden. Let it cool slightly.
  3. Mix the biscuit crumbs with the melted butter using a spatula until evenly coated and crumbly.
  4. Press the crumb mixture into the bottom of a springform pan, spreading it evenly with the back of a spoon or your fingers. Chill in the fridge for at least 15 minutes to set.
  5. In a large bowl, whisk the Greek yogurt until smooth and creamy, breaking up any lumps.
  6. Add honey or maple syrup, vanilla extract, and lemon juice to the yogurt. Mix well until the mixture is fragrant and slightly thickened.
  7. Sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom. Then, gently heat it until dissolved, about 10 seconds in the microwave, and let it cool slightly.
  8. Pour the cooled gelatin into the yogurt mixture and whisk thoroughly to combine, ensuring the gelatin is evenly distributed.
  9. Pour the yogurt filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
  10. Once set, carefully remove the sides of the springform pan. Slice with a warm, sharp knife for clean cuts, and serve chilled. Garnish with fresh berries or a drizzle of honey if desired.

Notes

Ensure the gelatin is fully dissolved and cooled before adding to prevent lumps. For extra flavor, add a touch of lemon zest to the filling. This cheesecake is best enjoyed within 24 hours for optimal freshness.