This No Bake Strawberry Yogurt Cheesecake is the perfect refreshing dessert that combines creamy texture with a light fruity finish. Made without an oven, it’s ideal for warm days when you want something indulgent yet easy to prepare.
Why You’ll Love This Recipe
This recipe delivers a smooth, creamy cheesecake with a naturally fresh strawberry topping that feels both light and satisfying. It’s simple to make, requires no baking, and is perfect for family gatherings or special occasions. The yogurt adds a subtle tang that balances the sweetness beautifully.
Ingredients
Biscuit Base
- 300 g biscuits
- 150 g butter
Cheesecake Filling
- 600 g skyr yogurt or strained Greek yogurt
- 700 g cream cheese
- 120 g icing sugar
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 13 g gelatine powder
- 30 ml warm water
Strawberry Topping
- 300 g fresh or frozen strawberries
- 60 g sugar
- Juice of half a lemon
- 5 g gelatin powder
Instructions
- Lightly grease a 9-inch springform pan and line the base with parchment paper.
- Crush the biscuits into fine crumbs, then mix with melted butter. Press firmly into the pan and refrigerate.
- Dissolve the gelatin in warm water and set aside.
- In a large bowl, mix yogurt, cream cheese, icing sugar, salt, and vanilla extract until smooth.
- Add the gelatin mixture and combine well.
- Pour the filling over the chilled base and smooth the top.
- Cover and refrigerate overnight or freeze for about 6 hours until set.
- For the topping, cook strawberries with sugar and lemon juice over medium heat until softened.
- Blend until smooth, then strain to remove seeds.
- While warm, mix a portion with gelatin until dissolved, then combine back into the sauce. Let cool.
- Pour the topping over the cheesecake and refrigerate for at least 1 hour.
- Serve your No Bake Strawberry Yogurt Cheesecake chilled, garnished with fresh strawberries and crushed biscuits.
Tips & Tricks
- Use full-fat cream cheese for a richer texture.
- Ensure gelatin is fully dissolved to avoid lumps.
- Chill the base well before adding the filling for a firm structure.
- You can swap strawberries with raspberries or mango for variation.
Details
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 6–12 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: No-bake
- Cuisine: International
- Difficulty: Easy
- Dietary: Vegetarian (halal-friendly)
Notes
- For a lighter version, use low-fat cream cheese.
- Add a biscuit crumble topping for extra texture.
- Serve with whipped cream for a more indulgent dessert.
Nutrition (Approximate per serving)
- Calories: 420 kcal
- Protein: 8 g
- Carbs: 35 g
- Fat: 28 g
FAQ
Can I make this cheesecake without gelatin?
Yes, you can substitute with agar-agar, but the texture may differ slightly.
How long does it take to set?
It typically needs at least 6 hours, but overnight chilling gives the best results.
Can I use frozen strawberries?
Yes, frozen strawberries work perfectly for the topping.
Why is my cheesecake not firm?
This usually happens if the gelatin wasn’t fully dissolved or the cheesecake didn’t chill long enough.
Can I freeze this cheesecake?
Yes, it freezes well and can be served semi-frozen for a firmer texture.
Storage
Store in the refrigerator for up to 4 days in an airtight container.
Freeze for up to 2 months.
To reheat (if frozen), thaw overnight in the fridge before serving.
Similar Recipes
No Bake Strawberry Yogurt Cheesecake
Ingredients
Biscuit Base
- 300 g biscuits
- 150 g butter
Cheesecake Filling
- 600 g skyr yogurt or strained Greek yogurt
- 700 g cream cheese
- 120 g icing sugar
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 13 g gelatine powder
- 30 ml warm water
Strawberry Topping
- 300 g fresh or frozen strawberries
- 60 g sugar
- Juice of half a lemon
- 5 g gelatin powder
Instructions
- Lightly grease a 9-inch springform pan and line the base with parchment paper.
- Crush the biscuits into fine crumbs, then mix with melted butter. Press firmly into the pan and refrigerate.
- Dissolve the gelatin in warm water and set aside.
- In a large bowl, mix yogurt, cream cheese, icing sugar, salt, and vanilla extract until smooth.
- Add the gelatin mixture and combine well.
- Pour the filling over the chilled base and smooth the top.
- Cover and refrigerate overnight or freeze for about 6 hours until set.
- For the topping, cook strawberries with sugar and lemon juice over medium heat until softened.
- Blend until smooth, then strain to remove seeds.
- While warm, mix a portion with gelatin until dissolved, then combine back into the sauce. Let cool.
- Pour the topping over the cheesecake and refrigerate for at least 1 hour.
- Serve your No Bake Strawberry Yogurt Cheesecake chilled, garnished with fresh strawberries and crushed biscuits.
Notes
- For a lighter version, use low-fat cream cheese.
- Add a biscuit crumble topping for extra texture.
- Serve with whipped cream for a more indulgent dessert.
Conclusion
This No Bake Strawberry Yogurt Cheesecake is a foolproof dessert that combines simplicity with elegance. With its creamy filling and vibrant strawberry topping, it’s guaranteed to impress while being incredibly easy to prepare.