No-bake Greek Yogurt Cheesecake

This ultra-creamy no-bake Greek yogurt cheesecake is the kind of dessert I bring out when the weather turns warm and I need something both impressive and fuss-free. With a buttery biscuit crust and a pillowy light filling finished with a bright strawberry topping, this cake always wows at gatherings.

I first whipped this up for my cousin's birthday during a summer heatwave and it instantly became a family favorite. Now it is requested every spring and summer without fail.

Ingredients

• Digestive biscuits: These form the base and offer a rich nutty flavor Choose the original kind for the right crumb
• Butter: Quality butter gives a buttery taste and helps the crust hold Shape matters so go for unsalted and fresh
• Cream cheese: Full-fat and room temperature is key for a fluffy and smooth filling Softening it ahead gives perfect texture and easy blending
• Icing sugar: Sifts right in for sweetness and a silky finish Choose fine powder not granulated
• Whipping cream: 35 percent fat Chill ahead for maximum volume and stable peaks
• Greek yogurt: Go for strained full fat for that signature tang and richness Skim milk versions will not give the same creamy feel
• Lemon zest: For that fresh lift and balance Use a fragrant unwaxed lemon so you capture all the aromatic oils
• Vanilla extract: Rounds out the flavor Look for pure vanilla not imitation
• Strawberries: For topping Choose ripe but firm berries with deep color and no soft spots
• Honey: For drizzling Pick a fragrant variety like wildflower or orange blossom for more flavor
• Fresh lemon juice: Brightens the topping Always squeeze just before using for zing

Step-by-Step Instructions

Prep the Base:

Pulse biscuits in a food processor until you get a fine sandy crumb. Mix in a bowl with melted butter until evenly moistened. Firmly press into a non-stick springform pan using your fingers or the base of a glass to get an even layer. Chill for one hour so it sets up and keeps its shape when sliced.

Whip the Cream:

Chill the mixer bowl in the freezer for fifteen minutes to help the cream whip up full. Pour in the whipping cream and begin beating slowly increasing speed until it starts to thicken. Sprinkle in half the icing sugar gradually and continue whipping until soft peaks form. Transfer to another bowl and chill.

Make the Cream Cheese Mixture:

In your stand mixer bowl or with electric beaters work together the cream cheese Greek yogurt remaining icing sugar vanilla and lemon zest. Mix on high for six to eight minutes for a fully creamy lump-free texture.

Combine the Mixtures:

With a spatula or whisk gently fold the whipped cream into the cream cheese mixture. Work slowly and do not overmix as this will keep the texture fluffy and light.

Fill and Chill:

Spread the finished cheesecake cream evenly over your chilled base. Smooth the top with a spatula. Place in the refrigerator for at least eight hours This time is essential so the cake sets and slices cleanly.

Add the Topping and Serve:

Slice strawberries about one centimeter thick then layer generously over the chilled cake. For each serving stir together honey and fresh lemon juice and drizzle over each slice right before bringing to the table.

My favorite detail in this recipe is the drizzle of honey mixed with lemon It perfectly highlights the strawberries and lifts the creamy filling right to the next level. Every time I make it my daughter insists on helping decorate with the berries and those are always the slices that go first.

Storage Tips

This cheesecake holds up best when chilled well and kept tightly covered in the refrigerator. I always recommend using plastic wrap pressed close to the surface so it does not absorb fridge odors. It keeps fresh for up to four days Some people even say it is better on day two

Ingredient Substitutions

You can use graham crackers for the base if you cannot find digestive biscuits although the flavor is a bit different. If strawberries are not in season try topping with blueberries thin slices of kiwi or even peaches for a summery twist. Mascarpone is sometimes swapped in for cream cheese for an even silkier texture.

Serving Suggestions

This light cake stands out on its own but is wonderful with extra summer berries on the side. For a fun brunch dessert I have layered it in glasses as individual parfaits with crushed biscuits and fruit. Serve cold straight from the fridge for best texture.

Cultural Context

Greek yogurt cheesecakes have grown popular worldwide for their light tangy profile. The recipe combines the New York style creamy richness with the Mediterranean love of fresh fruit and honey. You really taste the sunshine and simplicity that is traditional in Greek desserts.

FAQs about Recipes

→ How do I make the base firm without baking?

The crushed digestive biscuit and melted butter mixture is pressed into the pan and chilled in the refrigerator to firm up and hold its shape.

→ What makes this dessert extra creamy and light?

The blend of full-fat Greek yogurt, whipped cream, and cream cheese creates a velvety, airy texture while keeping things light.

→ Can I substitute strawberries with other fruits?

Yes, use any fresh berries or thinly sliced stone fruit for varied flavors and a colorful finish atop the chilled cake.

→ Why should the electric mixer's bowl be chilled before whipping cream?

Chilling helps the cream whip faster and hold its structure, resulting in a more stable and fluffy texture.

→ How long should I chill the dessert before serving?

For best results, chill for at least 8 hours or overnight to allow the filling to set completely and make slicing easier.

→ Is it possible to make this dessert ahead of time?

Absolutely! Prepare a day in advance and keep it covered in the fridge for effortless serving at your event or gathering.