No-Bake Vanilla Bean Greek Yogurt Cheesecake

When I saw a Greek Yogurt Cheesecake recipe on Bon Appétit, I was instantly inspired to make my own version of this cheesecake. This is probably one of my new all-time favorite recipes. It’s ridiculously easy and oh-so delicious. I love to top mine with pomegranate seeds and diced strawberries. Blueberries would be equally delicious. Enjoy!

Recipe:

No-Bake Vanilla Bean Greek Yogurt Cheesecake (adapted from Greek Yogurt Cheesecake with Pomegranate Syrup):

Serves 8-10

Crust:

1 1/2 cups finely ground chocolate graham cracker crumbs

6 tbsp unsalted butter, melted

Filling:

2 tsp powdered gelatin

3 8-oz bars of 1/3 less fat Neufchâtel Cheese or 1/3 less fat Cream Cheese, room temperature

1 1/2 cups 0% greek yogurt

3/4 cup granulated sugar

2 tsp vanilla extract

1/4 tsp salt

Seeds from 1 Vanilla Bean

  1. Line a 10-in round cake pan with removable bottom with parchment paper. Set aside.
  2. In a medium bowl, mix the crumbs and butter together and press the mixture firmly into the bottom of the cake pan. Place in the fridge for 1 hour.
  3. In a small heatproof bowl, mix the gelatin with 1 1/2 tbsp cold water. Set aside for 10 minutes.
  4. In the bowl of a food processor, combine the cream cheese, yogurt, sugar, salt, vanilla extract, and vanilla seeds. Pulse to combine.
  5. Place a small skillet filled with 1/2-in of water over medium heat. Put the small bowl of gelatin into the simmering water (bain-marie style), and stir until melted.
  6. Turn the food processor on and slowly pour the melted gelatin into the cream cheese mixture. Continue mixing for 1 to 2 minutes until fully combined.
  7. Pour the cheesecake filling into the prepared crust, cover with saran wrap and refrigerate for at least 6 hours to overnight.
  8. To un-mold the cheesecake, run a small knife along the edge of the cheesecake before removing the sides of the pan. Serve with berries of your choice.

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