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🍰 Yogurt Cheesecake (No-Bake)
🧾 Ingredients
- 200 g biscuits (digestive or graham crackers), crushed
- 80–100 g melted butter
- 250 g cream cheese
- 200 g yogurt (thick / Greek-style is best)
- 100–120 g sugar (adjust to taste)
- 1 tsp vanilla essence
- 1 tbsp lemon juice (optional, for tang)
- 10–12 g gelatin (or 2 tsp agar-agar for vegetarian option)
- 3–4 tbsp warm water (to dissolve gelatin)
🍽️ Instructions
1. Make the base
- Crush biscuits into fine crumbs.
- Mix with melted butter.
- Press firmly into a cake pan.
- Chill in fridge for 20–30 minutes.
2. Prepare filling
- Beat cream cheese until smooth.
- Add sugar, vanilla, and lemon juice.
- Mix in yogurt until creamy and lump-free.
3. Add setting agent
- Dissolve gelatin in warm water.
- Let it cool slightly (not set).
- Slowly mix into the cheesecake batter.
4. Assemble
- Pour mixture over chilled biscuit base.
- Smooth the top.
5. Chill
- Refrigerate for 4–6 hours (or overnight) until fully set.
🍓 Optional toppings
- Strawberry jam or fresh berries
- Mango puree (great in Pakistan season 🍋đźĄ)
- Honey drizzle
- Crushed nuts
đź’ˇ Tips
- Use thick yogurt (strain it if watery).
- Don’t overheat gelatin or it may lose setting power.
- For a stronger tang, increase lemon juice slightly.
If you want, I can also give you a baked version, a no-gelatin version, or a Pakistan-style mango yogurt cheesecake.
