Hello hello All Day I Eat readers! I have been eating this No-Bake Greek Yogurt Cheesecake all weekend long oink oink oink.
And since I like it so much, I am excited to share the secret to making it with you! But only if you oink with me. Okay. Only if you want to.
Butter, sugar, graham crackers and I am golden
Talk about a classic dessert. I love cheesecake. My go to recipe back in the day was one that was printed on the Kraft Cheesecake package. I don’t know how many times I made it, but I’ve made it a lot.
As my tastes have changed, I have since made many different variations. Cheesecake allows for a lot of freedom in altering both the filling and the crust.
Most recently, I’ve tried Ricotta, Mascarpone, and Goat cheese fillings for example. For the crust, I’ve tried variations with walnut, pistachios, and Amaretti cookies.
I must say, though, that for this dessert, I like the classic graham cracker crust best. I originally made this cheesecake last year for Thanksgiving. It was quite the hit and have since made it a few more times.
No-Bake Greek Yogurt Cheesecake with Pomegranate Deconstructed
One of these days I am going to physically deconstruct a dish. I promise. And then I will have to put it back together again. But with words. That will be interesting.
Let’s now get into what I think makes this cheesecake such a hit:
- Greek Yogurt-This is the secret!!!
- Almost half of the filling, healthier and lighter than cream cheese.
- The greek yogurt adds a super subtle tangy note. Barely noticeable really! I think you’d have to be a super taster to discern that there is Greek Yogurt in this. I really can’t tell.
- Decreased the sugar for the filling, less is better when possible in my opinion
- Doubled the vanilla, can you ever have too much?
- Used low fat cream cheese, less fat = keep fat intake steady while eating more cheesecake
For the topping
- I completely omitted the syrup the first time I made it. I generally don’t like syrups on my cheesecake, so don’t feel bad if you don’t make it.
- If you don’t have pomegranate or it’s out of season I could see this work well with any berry really. Blueberries, raspberries, blackberries, marionberries, huckleberries etc.
- Since I had made it a few times without it, I thought I would try adding the syrup this time to see if it made a difference
- I reduced the juice with some sugar until the volume was about half
- It turned out good, but isn’t something I see myself making next time around. If syrups are your thing then, by all means, try it!
In summary, this is a cheesecake that I plan to make many more times in the future. It is lighter than a traditional cheesecake (made just with cream cheese) and doesn’t require any baking.
It tastes great plain and would go well with any tart fruit. If you are looking for an easy dessert or an alternative cheesecake, this could be for you! It can even be made a day or two ahead, but will need some refrigerator space.
Let me know what you think or if you have any questions! I would love to hear your thoughts on this post, my site and or any other culinary challenges that you face. Whatever it is, I’m sure we can get through it together!
Thank you for reading and hope that you come back soon! Have a great rest of your week!!
In case you missed them, here are some of my other dessert recipes!
No Bake Greek Yogurt Cheesecake with Pomegranate
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 people 1x
- Category: Dessert
- Cuisine: New American
- 1 1/2 cups graham cracker crumbs (ground in a food processor)
- 1/2 cup unsalted butter (melted)
- 1/4 cup sugar
- 2 teaspoons powdered gelatin ((one whole packet))
- 1 1/2 pounds cream cheese (I used two full fat and one 1/3 fat packages)
- 1 1/2 cups Greek yogurt (plain whole-milk. I used Greek Gods)
- 3/4 cup sugar (minus 2 Tablespoons)
- 2 teaspoons Lemon juice ( )
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup pomegranate juice (freshly juiced)
- 2 Tablespoons sugar
- 1 cup pomegranate (or any other berry)
- Spray the bottom and sides of springform pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
- Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until soft at least 10 minutes.
- Use a stand mixer to combine cream cheese, yogurt, sugar, lemon juice, vanilla, and salt. (if you want a super smooth consistency use a food processor or immersion blender to puree the filling)
- Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
- With mixer/processor running, slowly add gelatin to the cream cheese mixture. Mix thoroughly! You don’t want solid gelatin bits in your cheesecake!! Once well mixed, pour into prepared crust and smooth out the top.
- Cover with plastic wrap and chill for at least 5 hours before serving.
- Add juice and sugar to a medium saucepan over medium-low heat; simmer, whisking occasionally, until volume is reduced by half (15-20 minutes). Let cool.
- Once the syrup has cooled, drizzle pomegranate syrup, top with pomegranate and serve!