No-Bake Yogurt Cheesecake with Condensed Milk – No Cream Cheese Needed
No-Bake Yogurt Cheesecake with Condensed Milk – No Cream Cheese Needed! 🍓✨ is a easy American recipe that serves 8. 250 calories per serving. Recipe by Flour Fairy's Flavor Haven on YouTube.
Prep: 35 min | Cook: 5 min | Total: 50 min
Cost: $9.30 total, $1.16 per serving
Ingredients
- 200 g Digestive Biscuits (crushed to fine crumbs)
- 100 g Unsalted Butter (melted)
- 400 g Greek Yogurt (full‑fat, plain)
- 1 can Sweetened Condensed Milk (approximately 397 g)
- 1 tsp Vanilla Extract (pure vanilla)
- 7 g Unflavored Gelatin (about 2 tsp or 2 packets)
- 60 ml Water (warm, for gelatin)
- 100 g Strawberry Jam (or homemade strawberry sauce)
Instructions
Prepare Crust
Place the digestive biscuits in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the melted butter, and mix until the mixture resembles wet sand.
Time: PT5M
Form Crust
Press the crumb mixture evenly into the bottom of the 9‑inch springform pan, creating a compact layer.
Time: PT5M
Chill Crust
Place the pan with the crust in the refrigerator for about 10 minutes to set.
Time: PT10M
Mix Filling Base
In a large mixing bowl, whisk together the Greek yogurt, sweetened condensed milk, and vanilla extract until the mixture is smooth and homogenous.
Time: PT5M
Dissolve Gelatin
Sprinkle the gelatin over the warm water, let it bloom for 1 minute, then gently heat (microwave 10‑15 seconds or stovetop) until fully dissolved. Stir the gelatin solution into the yogurt mixture.
Time: PT3M
Assemble Cheesecake
Pour the filling over the chilled crust, smoothing the top with a spatula.
Time: PT2M
Refrigerate Overnight
Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
Time: PT0M
Add Strawberry Topping
Before serving, spread the strawberry jam or drizzle fresh strawberry sauce over the top of the cheesecake.
Time: PT2M
Slice and Serve
Release the springform pan, slice the cheesecake with a clean, warm knife, and serve chilled.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Dairy, Gluten, Gelatin
Ingredient Substitutions
- Instead of Digestive Biscuits: Graham Crackers, Marie Biscuits
- Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
- Instead of Greek Yogurt: Plain Whole‑Milk Yogurt, Cottage Cheese (blended)
- Instead of Sweetened Condensed Milk: Evaporated Milk + Sugar, Coconut Condensed Milk
- Instead of Vanilla Extract: Vanilla Bean Seeds, Maple Extract
- Instead of Unflavored Gelatin: Agar‑agar (use 1 tsp), Pectin (different set)
- Instead of Strawberry Jam: Fresh Strawberry Puree, Raspberry Jam
Equipment Needed
- Food Processor (optional)
- Mixing Bowl
- Small Saucepan
- Whisk
- 9‑inch Springform Pan
- Spatula
- Refrigerator
Critical Steps — Do Not Skip
- Pressing the crust firmly to avoid cracks
- Fully dissolving the gelatin without boiling
- Refrigerating the cheesecake long enough for a proper set
Chef Tips from the Video
- Use full‑fat Greek yogurt for the richest texture.
- A splash of lemon zest in the filling adds a subtle brightness.
- For a glossy finish, brush the strawberry topping with a thin layer of melted white chocolate.
Troubleshooting
Crust falls apart when pressing.
Add a little more melted butter (1‑2 tbsp) until the mixture holds together when pressed.
Filling is runny after refrigeration.
Ensure the gelatin was fully dissolved and use the correct amount; increase gelatin by ½ packet for a firmer set.
Cheesecake surface cracks.
Do not over‑mix the filling and chill the crust before adding the filling; avoid sudden temperature changes.
Storage
Refrigerator: Cover and store for up to 3 days
Freezer: Can freeze for up to 1 month; thaw in refrigerator before serving
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the crust and filling a day ahead and keep covered in the fridge.
- Add the strawberry topping just before serving to keep the fruit fresh.
- If freezing, wrap the cheesecake tightly in plastic wrap and then foil.
Frequently Asked Questions
What is the cultural significance and history of no‑bake cheesecake in American dessert tradition?
No‑bake cheesecakes became popular in the United States during the mid‑20th century when convenience foods and gelatin were widely available. They offered a quick, refrigerator‑set alternative to traditional baked cheesecakes, fitting the post‑war era’s demand for easy, crowd‑pleasing desserts.
How does Greek yogurt replace cream cheese in this no‑bake cheesecake from Flour Fairy's Flavor Haven?
Greek yogurt provides a tangy flavor and creamy body similar to cream cheese but with less fat and a lighter texture. In this recipe, the full‑fat Greek yogurt combines with sweetened condensed milk to achieve the classic cheesecake richness without the heaviness of cream cheese.
What traditional occasions or celebrations feature a no‑bake cheesecake in American cuisine?
No‑bake cheesecakes are often served at summer picnics, pot‑lucks, and holiday gatherings where an oven‑free dessert is convenient. Their chilled nature makes them especially popular for warm‑weather celebrations and brunches.
What are authentic traditional ingredients for a classic American no‑bake cheesecake versus acceptable substitutes?
Traditional ingredients include a biscuit or graham‑cracker crust, cream cheese, sweetened condensed milk, gelatin, and a fruit topping. Acceptable substitutes are Greek yogurt for cream cheese, digestive biscuits for graham crackers, and agar‑agar for gelatin when a vegetarian option is needed.
What other American desserts pair well with this no‑bake Greek yogurt cheesecake from Flour Fairy's Flavor Haven?
Pair it with fresh berry compotes, a scoop of vanilla ice cream, or a drizzle of caramel sauce. Light desserts like lemon bars or fruit tarts complement the richness of the cheesecake.
How does this no‑bake cheesecake fit into the broader American dessert tradition?
It reflects the American love for convenience and adaptation, using readily available pantry staples to recreate a classic dessert. The recipe showcases the trend of lighter, protein‑rich desserts while maintaining the indulgent feel of traditional cheesecake.
What are the most common mistakes to avoid when making the no‑bake Greek yogurt cheesecake from Flour Fairy's Flavor Haven?
Common errors include under‑mixing the crust, not fully dissolving the gelatin, and refrigerating for too short a time. Each of these can cause a crumbly crust, grainy filling, or a cheesecake that won’t set properly.
Why does this recipe use gelatin instead of agar‑agar for setting the cheesecake?
Gelatin provides a smooth, melt‑in‑your‑mouth texture that mimics traditional baked cheesecake. Agar‑agar sets more firmly and can give a slightly rubbery mouthfeel, which is less desirable for this creamy dessert.
Can I make this no‑bake Greek yogurt cheesecake ahead of time and how should I store it?
Yes, you can prepare the crust and filling a day ahead. Keep the assembled cheesecake covered in the refrigerator. Add the strawberry topping just before serving to keep the fruit fresh and vibrant.
What does the YouTube channel Flour Fairy's Flavor Haven specialize in?
The YouTube channel Flour Fairy's Flavor Haven specializes in approachable, ingredient‑focused baking and dessert tutorials, often featuring lighter twists on classic sweets and step‑by‑step visual guides for home cooks.
How does the YouTube channel Flour Fairy's Flavor Haven's approach to American dessert cooking differ from other dessert channels?
Flour Fairy's Flavor Haven emphasizes quick, no‑bake or minimal‑heat techniques, uses everyday pantry items, and provides detailed visual cues, making classic American desserts accessible without heavy equipment or extensive baking time.
Last updated: August 31, 2026
