No-Bake Yogurt Cheesecake with Condensed Milk – No Cream Cheese Needed! 🍓✨

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

1. 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

2. Form Crust

   Press the crumb mixture evenly into the bottom of the 9‑inch springform pan, creating a compact layer.

   Time: PT5M

3. Chill Crust

   Place the pan with the crust in the refrigerator for about 10 minutes to set.

   Time: PT10M

4. 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

5. 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

6. Assemble Cheesecake

   Pour the filling over the chilled crust, smoothing the top with a spatula.

   Time: PT2M

7. Refrigerate Overnight

   Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

   Time: PT0M

8. Add Strawberry Topping

   Before serving, spread the strawberry jam or drizzle fresh strawberry sauce over the top of the cheesecake.

   Time: PT2M

9. 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