Dessert: Greece – Μη Ψημένο Τσίζκεϊκ με Ελληνικό Γιαούρτι ▶ Mi Psimeno Tzizkeik Me Elliniko Giaourti (No-Bake Greek Yogurt Cheesecake)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 hrs

Total 5 hrs 20 min

Ingredients

1 cup (200 g) graham cracker or digestive biscuit crumbs
1 / 3 cup (75 g) unsalted butter, melted
2 cups 1 / 4 cup (500 g) plain Greek yogurt (full fat recommended)
1 can (14 oz / 400 g) sweetened condensed milk
2 tsp vanilla extract
2 tbsp (30 ml) lemon juice
1 cup (150 g) blackberries
1 cup (100 g) cranberries
1 cup (150 g) huckleberries (or extra blackberries if unavailable)
3 tbsp (38 g) sugar (for compote)
1 tbsp (15 ml) water (for compote)

Instructions

1. Combine crumbs and melted butter; press firmly into the base of a 9‑inch springform pan to form the crust. Chill while preparing filling.
2. Whisk Greek yogurt, condensed milk, vanilla and lemon juice until smooth and thick; pour over chilled crust and smooth the top.
3. Chill cheesecake in refrigerator at least 4 hours or overnight until set.
4. For the compote, combine berries, sugar and water in a saucepan; cook over medium heat until berries break down and mixture thickens, about 8–10 minutes. Cool.
5. Spoon cooled compote over set cheesecake before serving. Slice and serve chilled.

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