No-bake Greek Yogurt Cheesecake

Ingredients

• 250 grams (8.8 oz) digestive biscuits
• 125 grams (4.4 ounces) butter (melted)
• 600 grams (1.3 pounds) cream cheese (room temperature)
• 200 grams (7 ounce) icing sugar
• 300 ml whipping cream 35% fat
• 300 grams (10.6 ounces) Greek yogurt full-fat strained
• 1/4 lemon zested
• 1 teaspoon vanilla extract
• 400 grams (14 ounces) strawberries
• 4 tablespoons honey
• 2 teaspoons fresh lemon juice

Instructions

1. 1

   --- Make The Base: ---

2. 2

   Pulse cookies in a food processor until finely crumbled. Add to a mixing bowl.

3. 3

   Pour the melted butter over the cookies, toss, and mix well.

4. 4

   Spread the cookie mixture into a round 10-inch non-stick Springform pan. Press with your hands to form an even and smooth cookie base.

5. 5

   Refrigerate for 1 hour.

6. 6

   --- For The Cream: ---

7. 7

   NOTE: Add the bowl of your electric mixer to the freezer for 15 minutes before making the cream.

8. 8

   Pour the heavy cream into the ice-cold bowl and start beating with the whisk attachment on until it begins to thicken.

9. 9

   Add half of the icing sugar gradually.

10. 10

    Beat until thickened. Then transfer to a clean, dry bowl and place it in the fridge.

11. 11

    Add the cream cheese, Greek yogurt, remaining icing sugar, vanilla, and lemon zest to the electric mixer's bowl.

12. 12

    Beat until creamy and fully combined, 6-8 minutes. Turn off the electric mixer.

13. 13

    Add the whipped cream to the cream cheese mixture and stir gently with a whisk or pastry spatula.

14. 14

    Spread the cheesecake cream over the cookie base and refrigerate for at least 8 hours.

15. 15

    --- Make The Topping: ---

16. 16

    Cut the strawberries into thin slices about 1 cm thick (¼ inch). Decorate the cake with the strawberry slices.

17. 17

    Cut the cheesecake into 12 pieces or more.

18. 18

    Combine honey and lemon juice in a small bowl.

19. 19

    Serve each piece drizzled with lemon honey.