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Ingredients

Adjust Servings:
For the crust:
150 g chocolate-coated cookies
70 g walnuts
40 g butter
For the strawberry mousse:
500 g strawberries + a few more for garnishing
2 tbsp lemon juice
250 ml yogurt
250 ml double cream, 30-36%, chilled
2 tbsp honey
3 tbsp sugar, or less if the strawberries are sweet enough
9 pcs gelatin leaves + 50 ml water
No-Bake Strawberry Yogurt Cheesecake

No-Bake Strawberry Yogurt Cheesecake

Features:
  • Vegetarian
Cuisine:
  • 510
  • Serves 6
  • Medium

Ingredients

  • For the crust:

  • 150 g chocolate-coated cookies

  • 70 g walnuts

  • 40 g butter

  • For the strawberry mousse:

  • 500 g strawberries + a few more for garnishing

  • 2 tbsp lemon juice

  • 250 ml yogurt

  • 250 ml double cream, 30-36%, chilled

  • 2 tbsp honey

  • 3 tbsp sugar, or less if the strawberries are sweet enough

  • 9 pcs gelatin leaves + 50 ml water

Directions

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This strawberry yogurt cheesecake is absolutely fluffy, light and tender – all you need in summer! It is easy and quickly to make – no need to bake anything!

Only imagine the combination: a crusty crust made from nuts, cookies and chocolate, topped with a most tender soufflé made from fresh strawberries, yogurt and whipped cream…

You must treat your beloved ones and yourself in strawberry season!

Here are some tips for you:

If you want your cheesecake to be extremely tender, use 9 gelatin leaves (or gelatin powder per 750 ml liquid). The recipe calls for such consistency, and the result you can see at the photos. The cheesecake is so tender that it will just melt in your mouth. If you like cheesecakes of thicker consistency, add more getalin.

You must use cookies coated in chocolate – white or black, to your taste. The combination of chocolate, nuts and strawberries with whipped cream is gorgeous.

If you want the sides of your cheesecake to be perfectly even, cover the sides of the springform pan with a 4-5 cm stripe of parchment paper. Fix it to the base when pressing the mixture for the crust into the pan.

The recipe taken from my favorite sweet Moje Wypieki blog, complemented with my explanations and amends.

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Steps

1
Done

Place the gelatin leaves in a bowl with cold water for 10 min to swell.

2
Done

Cover the base of a 21 cm springform pan with parchment paper. If you want the sides to be perfectly even, cover the sides of the pan with a 4-5 cm stripe of parchment paper. Fix it to the base when pressing the mixture for the crust into the pan.

3
Done

Melt and then slightly chill the butter. Crush the cookies and walnuts in a food processor until you have the consistency of sand. Add the melted batter and mix until you get the consistency of damp sand. Press the mixture into the base of the pan and smooth the surface with a spoon or your hand. Put to the fridge to chill.

4
Done

Pour 50 ml water in a bowl. Squeeze the gelatin leaves and place them into the bowl. Warm over low heat, constantly stirring until the gelatin is fully dissolved. Do not bring to a boil! Set aside to chill.

5
Done

In the food processor, mix together the strawberries, yogurt, honey, sugar, lemon juice until you get the smooth consistency of a milk shake.

6
Done

Add the dissolved gelatin to the strawberry mixture in batches (1 tbsp). Mix carefully and add another tablespoon of the gelatin. Proceed until all the gelatin is added and the mixture is smooth.

7
Done

In another bowl, whip the double cream until stiff peaks.

8
Done

With a whisk, fold in the whipped cream into the strawberry mixture: add a half, mix, then add the other half. Mix carefully until you got the smooth and fluffy mixture.

9
Done

Pour the mixture in the pan over the crust. Put in the fridge for at least 8 hours (overnight).

How to serve:

Serve cold, garnished with strawberries. Cut with a wet knife.

How to keep:

Can be kept refrigerated for up to 4 days.

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