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No-Bake Mulberry Greek Yogurt Cheesecake

No-Bake Mulberry Greek Yogurt Cheesecake

Mother's Day is coming up, so I'm sharing an easy no-bake cake recipe, perfect for making by hand as a gift for Mom. In my last video I shared my homemade mulberry chia seed jam, and in this video I use that jam to add flavor and color to this mulberry Greek yogurt cheesecake. Greek yogurt replaces cream for a richer, creamier texture that never feels heavy, and mulberry juice creates a sweet pink layer. Simple ingredients, so much happiness.

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No-Bake Mulberry Greek Yogurt Cheesecake

Servings
10 slices

Ingredients

Instructions

Prepare the Parchment Paper

  1. Cut a sheet of parchment paper larger than an 8-inch springform pan. Fold it in half twice, then fold the open side toward the center line twice more, so the tip of the folded paper sits roughly at the center of the pan. Hold the paper down with one hand and cut along the edge of the pan with scissors; when you unfold it, you'll have a perfect circle. Also cut two rectangular strips of parchment to line the sides of the pan. Brush the bottom and sides of the pan with a little oil, then line it with the parchment. (This is easier to follow in the video.)

Make the Crust

  1. Put the low-fat digestive biscuits in a zip-top bag and crush them into fine crumbs with a rolling pin or a plastic bottle. Add the vegetable oil and honey, mix well, then pour into the cake pan and press firmly and evenly with a flat-bottomed bowl.

  2. Refrigerate for 15 minutes to let the crust set.

Cheesecake Filling (White)

  1. Put the room-temperature softened cream cheese in a large bowl, add the Greek yogurt (leave out any excess liquid), and fold together until smooth.

  2. Sprinkle 2 tsp of the gelatin over 2 tbsp of cold water, stir lightly with a spoon, and let it sit for 5 minutes.

  3. Add the honey, lemon juice, vanilla extract, and salt to the cream cheese and mix well.

  4. Heat the gelatin over a double boiler or in the microwave for 15 seconds until it melts into a liquid, then add it to the cream cheese and mix well.

  5. Take the cake pan out of the fridge, pour 2/3 of the cream cheese mixture over the crust, smooth it with the back of a spoon, and refrigerate for 15 minutes.

Cheesecake Filling (Pink)

  1. Crush the mulberries with a fork to squeeze out their juice. Sprinkle the remaining 0.5 tsp of gelatin over the mulberry juice, stir lightly with a spoon, and let it sit for 5 minutes. Then heat it over a double boiler or in the microwave until the gelatin melts, and mix it into the remaining cream cheese.

  2. Take the cake out of the fridge, pour the mulberry cream cheese mixture into the pan, smooth it with the back of a spoon, and refrigerate for at least 8 hours, or ideally overnight.

Unmold

  1. Take the cake pan out, release the springform latch, gently remove the ring, and peel off the parchment around the sides. Your cake is ready to enjoy.