2019-10-01 Allrecipes

ALLRECIPES.COM 62 OCT/NOV 2019

NO-BAKE GREEK

YOGURT CHEESECAKE

HANDS-ON 20 MIN TOTAL 3 HR , 20 MIN

SERVES 8 SUBMITTED BY ASHLEY RODRIGUEZ

NEW RECIPE GO ONLINE TO RATE & REVIEW

For Crust

½ cup butter

9 whole graham crackers

¼ cup packed dark brown sugar

¼ tsp. sea salt

For Filling

2 ½ tsp. unflavored

gelatin (1 packet)

1 Tbsp. cold water

3 (8-oz.) pkg. cream cheese,

at room temperature

2 cups whole-milk plain Greek

yogurt, at room temperature

½ cup white sugar

1 tsp. lemon zest

1 Tbsp. lemon juice

Pinch sea salt

1 tsp. vanilla extract

For Topping

4 cups fresh blueberries or

other fresh berries (about 1 lb.)

3 Tbsp. packed dark brown sugar

1 tsp. lemon zest

2 Tbsp. lemon juice

2 Tbsp. poppy seeds (optional)

Make Crust

1. Heat butter in a small saucepan over
   medium-low heat until it smells nutty
   and brown bits form on bottom, 15 to
   17 minutes. [Don’t crank up the heat to
   try to get there faster; you’ll just end up
   with burned butter. It’s worth the time!]


2. Meanwhile, pulse together graham
   crackers, ¼ cup brown sugar, and
   ¼ tsp. salt in a food processor until fine
   crumbs form. Carefully pour butter into
   crumb mixture while food processor is
   running. Press combined mixture into
   bottom and sides of a 10-inch tart pan
   with a removable bottom. Chill 1 hour or
   freeze 20 minutes until set.
   Make Filling


3. Stir together gelatin and cold water
   in a small bowl. Let stand 5 minutes,
   then microwave until gelatin dissolves,
   about 10 seconds.


4. Beat cream cheese in a bowl with an
   electric mixer 30 seconds. Add yogurt,
   white sugar, 1 tsp. lemon zest, 1 Tbsp.
   lemon juice, pinch salt, and vanilla. Beat
   until smooth, then beat in gelatin. Pour
   mixture into chilled crust. Chill until set,
   about 2 hours.
   Make Topping


5. Stir together blueberries, 3 Tbsp.
   brown sugar, 1 tsp. lemon zest, 2 Tbsp.
   lemon juice, and poppy seeds (if using).
   Scatter over cheesecake.
   armagazine.com/no-bake-
   greek-yogurt-cheesecake
   PER SERVING: 686 CAL; 49G FAT (29G SAT);
   12G PRO; 52G CARB (2G FIBER, 39G SUGARS);
   558MG SODIUM

SEE MORE

OF ASHLEY’S

RECIPES!

To follow Ashley,

find her recipes,

and feed your

own recipe feed,

hover your

phone’s camera

here. No app

download needed!

Why I love this recipe

My parents, Lynne and Gerald Baron, spend the gray months of the Pacific Northwest in sunny Southern

California. My husband, kids, and I try to visit any chance we get, particularly in February and March

when the gray feels like a forever friend. Recently, we found a new restaurant in their town. At the end

of our meal, they brought out their Greek yogurt cheesecake. We cleaned our plates! I immediately

started searching for the recipe. After I got back to Seattle, I ended up creating my own version of this

tangy, creamy cheesecake that matched the one I now craved daily. I’m happy to unmask it for you here.

Cook to Follow

TRENDING