When spring comes, it calls for fresh, easy, no fuss desserts such as this No-bake Strawberry Yogurt Cheesecake. A super creamy, sweet treat that’s not only delicious to eat but also a feast for the eyes.

This No-bake Strawberry Yogurt cheesecake is made from a buttery biscuit base, a tangy yet sweet rich yogurt-cream cheese filling and a vibrant strawberry topping. This dessert is perfect to make good use of the abundance of strawberries there are at the moment! Although this cheesecake can also be prepared with frozen strawberries.

The past month, especially while visiting my family in Malta, I’ve been indulging myself in the juiciest strawberries ever. Having missed this season in Malta for several years, whenever I go there now during this time, I make sure not to miss on those huge vibrant red strawberries. Now that I’m back in Luxembourg, I want to keep making the most of this short strawberry season, because let’s be honest, it goes by pretty quickly!

Personally, I’m not a fan of strawberry artificial flavoured foods. However, I never say no to anything prepared with fresh strawberries. Apart from their beautiful aesthetic colour, which makes each dessert pop, their sweet sweet taste makes it all so tempting. I’m particularly a big fan when strawberries are combined with creamy consistencies such as custards, whipped cream, and cheesecake! As you can now guess, hence why I’m making this recipe.

How to make this No-bake Strawberry Yogurt Cheesecake

Start by lightly greasing a 9 inch springform pan with cooking spray and set aside. Layer the base with parchment paper. All of this will help the cheesecake not stick and will make it easy to transfer to a serving plate. Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge.

In a small bowl melt the gelatine powder in the warm water. Set aside. In a large bowl, cream together the skyr yogurt, cream cheese, icing sugar, salt and vanilla extract. Add the gelatine mixture and mix in the cream cheese mixture. Before pouring the cream cheese mixture into the pan, make sure to taste it. Adjust the sugar if the mixture might still be a bit on the tangier side. Or else, add more vanilla for more of a kick! Pour the mixture into the pan over the biscuit base. Cover with cling film. Place in the fridge overnight or in the freezer for about 6 hours.

Chop the strawberries and place them in a pot. Add the sugar and lemon juice, mix well. Bring to a gentle boil over medium heat. Let simmer for a few minutes until strawberries start breaking down and it starts to thicken. With an immersion blender, blend until you get a smooth sauce. Sieve the sauce to remove the seeds. While still warm, take 3 tablespoons of the sauce and dissolve the gelatine, add everything back to the pot. Let cool. Once cool, add the strawberry layer to the cheesecake. Cover and let sit in the fridge for at least one hour. When ready to serve and the cheesecake is set, remove from the springform pan. Decorate with some crushed biscuits and fresh strawberries.

FAQs

Can I use other type of yogurts instead?

Yes, you can easily substitute Skyr with other types of yogurt depending on what you have on hand. Even though it’s getting pretty popular, I’m aware that Skyr is not easy found everywhere. Greek yogurt is the closest alternative, offering a similarly thick consistency and tangy flavor. However, I would suggest to use a full fat one, as I find it slightly thicker which makes a good alternative. Quark is another great option, with a mild taste and creamy texture that works beautifully in no-bake cheesecakes. For a richer variation, you could use mascarpone mixed with a bit of yogurt to balance the richness. If using plain yogurt, be sure to strain it overnight to remove excess liquid and achieve a thicker consistency similar to Skyr.

Can I use gelatine sheets?

Yes, you can substitute powdered gelatin with gelatin sheets. For this recipe, you’ll need about 4–5 sheets for the filling and 2 sheets for the topping, depending on the exact brand and bloom strength. To use them, simply soak the sheets in cold water for 5–10 minutes until soft, then gently squeeze out the excess water and dissolve them in the warm liquid called for in the recipe, just as you would with powdered gelatin.

How to store this yogurt cheesecake?

You can store the cheesecake in the fridge for about 2-3 days. Before decorating it you can also store the cheesecake in the freezer. However, I don’t recommend storing it in the freezer after decorating it.

Ingredients

Biscuit Base

300 g biscuits
150 g butter

Cheesecake Filling

600 g skyr yogurt or strained greek yogurt
700 g cream cheese
120 g icing sugar
1 tbsp vanilla extract
1/2 tsp salt
13 g gelatine powder
30 ml warm water

Strawberry Topping

300 g fresh strawberries or frozen
60 g sugar
juice of half a lemon
5 gr gelatin powder

Instructions

Lightly grease a 9 inch springform pan with cooking spray and set aside. Layer the base with parchment paper.
Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge.
In a small bowl melt the gelatine powder in the warm water. Set aside. In a large bowl, cream together the skyr yogurt, cream cheese, icing sugar, salt and vanilla extract. Add the gelatine mixture and mix in the cream cheese mixture. Pour the mixture into the pan over the biscuit base.
Cover with cling film. Place in the fridge overnight or in the freezer for about 6 hours.
Chop the strawberries and place them in a pot. Add the sugar and lemon juice, mix well. Bring to a gentle boil over medium heat. Let simmer for a few minutes until strawberries start breaking down and it starts to thicken. With an immersion blender, blend until you get a smooth sauce. Sieve the sauce to remove the seeds. While still warm, take 3 tablespoons of the sauce and dissolve the gelatin, add everything back to the pot. Let cool.
Once cool, add the strawberry layer to the cheesecake. Cover and let sit in the fridge for at least one hour.
When ready to serve and the cheesecake is set, remove from the springform pan. Decorate with some crushed biscuits and fresh strawberries.

Nutrition

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!

No-bake Strawberry Yogurt Cheesecake

How to make this No-bake Strawberry Yogurt Cheesecake