No-bake Yogurt Cheesecake

Name: No-bake Yogurt Cheesecake
Cuisine: American
Ingredients: 160 grams Plain yogurt; 100 grams Cream cheese; 30 grams Sugar; 5 grams Gelatin; 6 pieces Biscuits; 30 grams Butter (or margarine); 1 ^^; Pear compote

cookpad.japan @cookpad_jp

I created this recipe because I wanted to eat a light cheesecake.

I used the yogurt as is without straining it. Recipe by Shinamoro-rus

I created this recipe because I wanted to eat a light cheesecake.

I used the yogurt as is without straining it. Recipe by Shinamoro-rus

cookpad.japan @cookpad_jp

I created this recipe because I wanted to eat a light cheesecake.

I used the yogurt as is without straining it. Recipe by Shinamoro-rus

I created this recipe because I wanted to eat a light cheesecake.

I used the yogurt as is without straining it. Recipe by Shinamoro-rus

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Ingredients

160 gramsPlain yogurt
100 gramsCream cheese
30 gramsSugar
5 gramsGelatin
6pieces Biscuits
30 gramsButter (or margarine)
1^^; Pear compote

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Steps

1

These are the ingredients. Soak the gelatin in 2 tablespoons of water. Bring the butter to room temperature.
2

Put the biscuits into a plastic bag, and crush with a rolling pin. When it has crushed finely, add the butter, and mix. Make sure you don't tear the bag.
3

Press the cookies along the bottom of cake mold. Press down hard so that they don't fall apart. Cover with plastic wrap, and let it sit in the fridge.
4

I put a layer of pear compote.
https://cookpad.wasmer.app/us/recipes/145398-asian-pear-compote

Asian Pear Compote
5

Combine the cream cheese and sugar into a bowl, and mix well until smooth.
6

Add the yogurt, and mix. Microwave the gelatin for 20 seconds to dissolve, combine in Step 4 the bowl, and mix well.
7

Slowly pour the mixture into the cake mold with the biscuit crust. Chill in the fridge for at least 2 hours to harden.
8

Remove from the mold, and it's done.
9

You can also make the cookie crust using 13 g of margarine instead of 30 g of butter It'll be lighter in calories this way.