No-Bake Yogurt Cheesecake

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 170 °C (340 °F) with top/bottom heat; lightly grease a springform pan Ø 16–18 cm or line it with parchment paper.

2. 2

   Place the plant-based yogurt in a fine sieve and let it drain for 5–10 minutes to thicken the mixture.

   400 g plant-based Greek yogurt (e.g., soy or pea yogurt), well-drained
3. 3

   In a large bowl, whisk the drained yogurt with the eggs until smooth.

   400 g plant-based Greek yogurt (e.g., soy or pea yogurt), well-drained2 pieces large eggs
4. 4

   Add the sugar, cornstarch, and a pinch of salt, and beat until the mixture is homogeneous and slightly frothy (about 1–2 minutes).

   60 g fine sugar20 g (about 2 tbsp) cornstarch1 pinch fine sea salt
5. 5

   Stir in the lemon zest, lemon juice, and vanilla; check the consistency: the cream should be thick but pourable.

   1 tsp finely grated lemon zest1 tbsp lemon juice1 tsp vanilla extract
6. 6

   Pour the mixture into the prepared springform pan, smooth the surface, and gently tap the pan on the countertop to release any air bubbles.

7. 7

   Bake the cake in the preheated oven at 170 °C (340 °F) for about 18 minutes: the edges should be slightly set, while the center should still jiggle slightly—it will firm up as it cools.

8. 8

   Remove the cake from the oven and let it sit in the pan for 2 minutes, then transfer it to a wire rack to cool for another 10–15 minutes (for this small portion, 2 minutes of loosening before serving is sufficient).

9. 9

   Before serving, garnish with fresh berries and a light dusting of powdered sugar if desired.

   60–80 g fresh berries or compote1 tsp powdered sugar for dusting (optional)

Origin & History

The no-bake yogurt cheesecake is a modern, simplified version of the classic cheesecake, popular in Greece and throughout the Mediterranean for its light texture. The crustless version became popular as a quick home-baked cake that requires less fat and fewer steps.