No-bake Greek Yogurt Cheesecake (Printable Version)

Extra creamy, light Greek yogurt cake with strawberry topping and honey-lemon drizzle. Easy chilling, no baking required.

# What You'll Need:

→ Base

01 - 250 grams digestive biscuits
02 - 125 grams unsalted butter, melted

→ Cream Layer

03 - 600 grams full-fat cream cheese, room temperature
04 - 200 grams icing sugar
05 - 300 ml whipping cream (35% fat)
06 - 300 grams full-fat strained Greek yogurt
07 - 1/4 lemon, zested
08 - 1 teaspoon vanilla extract

→ Topping

09 - 400 grams fresh strawberries
10 - 4 tablespoons honey
11 - 2 teaspoons fresh lemon juice

# Step-by-Step Guide:

01 - Place digestive biscuits in a food processor and pulse until finely crumbled. Transfer the crumbs to a mixing bowl.
02 - Pour the melted butter over the biscuit crumbs. Mix thoroughly until evenly moistened.
03 - Press the biscuit mixture firmly into the bottom of a 25 cm non-stick springform pan, forming an even layer. Refrigerate for 1 hour to set.
04 - Place the electric mixer bowl in the freezer for 15 minutes before whipping the cream.
05 - Pour the cold whipping cream into the chilled bowl. Beat with the whisk attachment, gradually adding half the icing sugar, until firm peaks form. Transfer the whipped cream to a separate bowl and refrigerate.
06 - Using the electric mixer, beat the cream cheese, Greek yogurt, remaining icing sugar, vanilla, and lemon zest until smooth and fully combined, about 6-8 minutes.
07 - Gently fold the whipped cream into the cheese mixture using a whisk or pastry spatula until uniform and airy.
08 - Spread the cream mixture evenly over the biscuit base. Refrigerate for a minimum of 8 hours to ensure proper setting.
09 - Slice strawberries into 1 cm thick pieces. Arrange the slices over the surface of the chilled cheesecake.
10 - Combine honey and fresh lemon juice in a small bowl. Mix until well blended.
11 - Cut the cheesecake into 12 equal portions and drizzle each slice with the honey-lemon mixture just before serving.

# Additional Notes:

01 - For best texture, keep the cheesecake refrigerated until ready to serve and garnish with strawberries and honey-lemon drizzle at the last moment.

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