yogurt cheesecake

This no bake Greek Yogurt Cheesecake is made with a gingersnap cookie crust and topped with candied lemon slices. Yield: 9-inch cheesecake

No Bake Greek Yogurt Cheesecake with Gingersnap Crust

¾ cup ground gingersnap cookies

graham crackers

unsalted butter, (melted)

Tablespoon coconut oil, (melted)

salt

gelatin

Tablespoon cool water

oz cream cheese,

2% fat Greek yogurt*, (strained)

sour cream

sugar

lemon paste*

lemon zest

lemon juice

vanilla extract

water

honey

Meyer lemons, (thinly sliced, seeded)

Crust: Line 9-inch springform pan with parchment paper. Set aside.

Mix together ground gingersnap, ground graham crackers, melted butter, melted coconut oil, and salt until well moistened. Transfer to prepared pan. Press into an even layer. Let chill in the fridge as filling is prepared.

Filling:&nbsp;In a small bowl, mix together powdered gelatin and cool water. Allow to sit for 5 minutes. Microwave at 10 second internals until mixture has dissolved into a liquid. Allow to cool slightly.

In the bowl of a food processor fitted with a blade attachment, add cream cheese, Greek yogurt, sour cream, sugar, lemon paste, lemon zest, lemon juice, vanilla, and salt. Process until mixture is smooth. Add in liquid gelatin. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.

Pour filling into prepared pan over crust. Spread into an even layer. Forcefully tap springform pan against hard surface to remove any air pockets (or air bubbles) in filling.&nbsp;

Cover springform pan with lid or tightly cover with plastic wrap. Allow to chill in the fridge overnight.&nbsp;

Candied Lemons:&nbsp;Combine water, sugar, and honey in a heavy bottomed sauce pot. Bring to a boil until sugar has dissolved.

Add lemon slices. Reduce heat to low and let simmer for 30-40 minutes, flipping lemon slices every 10-15 minutes. Cook until lemon slices are tender.

Gently remove lemon slices from syrup. Transfer to a parchment lined sheet tray. Arrange slices in a single layer and allow to cool. Strain syrup and let cool. Store syrup in the fridge for later use. Once lemon slices have cooled, transfer to airtight container and keep stored in the fridge until ready to use

viral Japanese yogurt cheesecake made with thick Greek yogurt and cookies like Biscoff, Oreos, or shortbread. It&#039;s no bake cheesecake, you can prep in 5 minutes, chill until sliceable.

Viral Japanese Yogurt Cheesecake | 2 Ingredients High Protein Cheesecake

gm Greek yogurt (full-fat

biscoff cookies (Biscoff, Oreos, shortbread, tea biscuits, or digestive biscuits)

Optional toppings: crushed cookies (berries, jam, honey, lemon zest)

open Greek yogurt container and smooth the top.

Press cookies upright into the yogurt in tight rows, keeping them mostly submerged.

Cover and refrigerate at least 4 hours, or overnight for best texture.

Unmold and slice, or serve straight from the container. Add toppings if you like.

This is such a fun and clever dessert idea! I love how you explained the science behind it so clearly, and your honest reaction to the trend makes it even more relatable. The fact that it’s just yogurt and cookies yet turns into something cheesecake-like is honestly mind-blowing. Definitely one of those low-effort, high-reward recipes that makes people want to try it immediately.

https://www.youtube.com/watch?v=LfhHUFozBFA

Viral Japanese Yogurt Cheesecake is the easiest 2-ingredient cheesecake you’ll ever make. #dessert

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The most viewed yogurt cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed yogurt cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine