No Bake Raspberry Yogurt Cheesecake Recipe

Name: No Bake Raspberry Yogurt Cheesecake
Prep time: 75 min
Total time: 75 min
Yield: 8
Cuisine: Korean
Ingredients: Puree; 150g Raspberry; 50g Sugar; 5g Lemon juice; 80g Whole wheat biscuits; 35g Melted unsalted butter; Cheesecake; 8g Gelatin + 40g Water; 230g Cream cheese; 180g Greek yogurt; 70g Sugar; 10g Lemon juice; 200g Whipping cream; 110g Cheesecake mixture; 20g Raspberry puree; 110g Raspberry

by Cooking Tree 2023-07-11

written by Cooking Tree 2023-07-11

Jump to Recipe Print Recipe

In Cooking Tree, No Bake Raspberry Yogurt Cheesecake is on the menu, and we’ll show you how to make it from scratch.

Raspberries, which are in season these days, are my favorite fruit, so I often buy them.
So this time I made a raspberry cheesecake with plenty of yogurt.

It had a lot of refreshing yogurt taste and it was really delicious to eat it with raspberry puree flowing down.

The raspberry puree decorated on top is not hardened with gelatin.
When you cut the cake, it flows naturally.

If you eat it with a little bit of cake, you can really enjoy it.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No Bake Raspberry Yogurt Cheesecake
Pin Print

Rating: 5.0/5
( 93 voted )

Serves: 8 Prep Time: 75 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 300 calories 33 grams fat

Ingredients

Puree

150g Raspberry
50g Sugar
5g Lemon juice

80g Whole wheat biscuits
35g Melted unsalted butter

Cheesecake

8g Gelatin + 40g Water
230g Cream cheese
180g Greek yogurt
70g Sugar
10g Lemon juice
200g Whipping cream

110g Cheesecake mixture
20g Raspberry puree
110g Raspberry

Instructions

Raspberry Puree

Combine raspberries, sugar, and lemon juice in a saucepan and bring to a boil over low heat.
Simmer until thickened, strain through a sieve and leave to cool at room temperature.

Yogurt Cheesecake Batter

Mix the crushed whole wheat cookies with the melted butter and press into a mold (15 cm) and flatten.
Place in the refrigerator while you mix the powdered gelatin with the water and let it sit for about 10 minutes.
Heat the cream cheese in the microwave for 15 seconds and stir with a hand whisk to combine.
Stir in the yogurt, then stir in the sugar and lemon juice.
Heat the soaked gelatin in the microwave for 20 seconds to dissolve, then stir in.
Whip the heavy cream to 60% and then fold in.
Pour about 1/3 into the molds, flatten and place in the freezer for 20 minutes to set.
Measure out 110 g of the batter and mix in the raspberry puree and raspberries.
Place a 12cm tin on top of the set cheesecake and pour the raspberry mixture in the center.
Line the outside of the mold with white batter and gently lift the 12 cm mold to remove.
Pour the white batter on top to flatten and chill in the refrigerator for at least 4 hours.
Decorate the top with raspberry puree and cream. (Cream pod: No. 234)