Cream 

Healthy, no-bake yogurt cheesecake. Strawberry Yoghurt Cheesecake (No Bake) Yoghurt Cheesecake with Gelatin

Today we will cook light, summer and delicate dessert- cheesecake without baking. Of course, this recipe is far from the classics. But since there are so many variations of cheesecakes, I think you can call this dessert cheesecake om for a wholesome, healthy diet.

Yogurt is the main creamy ingredient in this recipe. It tastes closer to cream and Philadelphia cheese than cottage cheese, which is often used as a substitute. But to improve the consistency, namely, its compaction, plasticity, density, I add soft curd.

Ingredients for cheesecake

Cheesecake consists of two parts - a base and a creamy (curd, cheese, yoghurt) layer. The basis requires:

  • biscuit biscuits (like Maria), I have homemade - 100 gr;
  • Applesauce (or any fruit, baby) - 180 gr;
  • Milk - 2 tablespoons
  • Coconut milk * (optional) - 3 tablespoons;
  • Apple - 1 piece (about 130 grams in weight).

For the yoghurt layer you will need:

  • Gelatin - 25 gr;
  • Water - 150 gr;
  • Classic yogurt 2.8% - 480 gr;
  • Fat-free soft cottage cheese - 200 gr;
  • Vanillin - 2 g;
  • Salt to taste;
  • Sweetener to taste.

A few notes

  • At the end of the recipe, I will give the calorie content of the cheesecake. But in the calculation it was used cookies "Maria", the calorie content of which is twice that of homemade. It is also permissible to use "Maria", because of all types of biscuits, biscuits ("Maria" or for children) are the most useful in terms of composition.
  • The cookies I used can be made using this recipe. It is quite tough, so feel free to add mashed potatoes - it will soften the cookies.
  • The recipe mentions coconut milk Is a completely optional ingredient. I added it only because at that time I had it.
  • I use regular gelatin, you can use instant gelatin. I advise you to read the method of using your gelatin before cooking. Sometimes the actions can be different.

Preparation

  1. First you need to soak the gelatin. I just filled it with water, added sahzam and salt to it. We set aside the gelatin for 20-30 minutes. Let it swell.
  2. Now we grind the cookies. I did not grind it into crumbs, but, on the contrary, left rather large pieces. So the texture of the cookie layer will be more pronounced, noticeable and contrast with the delicate yoghurt soufflé.
  3. Mix the crushed cookies with fruit puree until the consistency of cold thick porridge, so that you can gently lay the base on the bottom of the mold.
  4. Cut the apple into thin slices, mix it with half the vanillin and sweetener (also part). You need to warm up - steam the apple in the microwave. I left it to steam for 4 minutes. The apple will soften and become more flavorful.
  5. We spread the base on the bottom of the form: a cookie layer, beautifully spread soft apples on it.
  6. Now knead the yoghurt layer: whisk the soft cottage cheese with yoghurt, vanilla and sweetener.
  7. We heat (DO NOT BOIL!) The soaked gelatin. When it dissolves, you need to pour this liquid mass into the yogurt mixture. Pour in a thin stream, slowly, accompanied by active stirring of the yoghurt mass.
  8. Now you need to thoroughly beat and mix the creamy mixture.
  9. The last step is to pour the yoghurt mass over the base into the mold. If the apples begin to float, then carefully settle them to the bottom.
  10. Put the cheesecake in the refrigerator for 4 hours. During this time, the jelly layer will harden and turn into a delicate, creamy and pleasant soufflé. When the cake is ready, it will become glossy and springy when pressed lightly. The finished cheesecake is cut easily and very evenly.

Advice! Better to use silicone or injection mold, but not prefabricated! Since the yoghurt layer will be liquid at first, the mass runs the risk of leaking through the mold.

Due to the penetration of the yoghurt mass into the base, between the cookie slices, the bottom will be stable and will also seize a little with gelatin. Therefore, the cheesecake is dense and does not fall apart.

The yoghurt layer is similar to a soufflé, and the apples remind of the freshness and lightness of the dessert. You can also sprinkle a piece of cake with berry jam - it goes well with yogurt and cookies.

Calorie content and the nutritional value ready-made healthy yoghurt cheesecake (with "Maria" cookies):

It is not at all difficult to cook such a tasty and cool one, for this you absolutely do not need to bake or knead something, everything is fast enough, it will take time only for everything to freeze.

Let's take the simplest loose biscuits, it can be baked milk, cookies for coffee, any cookie that can be easily crumbled into crumbs. Grind the cookies with a blender or other device.

In a water bath or microwave oven, melt a piece butter... The butter should melt completely.


Pour the melted butter into the crumb. The better it is melted, the better the mixture mixes.


Mix the butter and crumb into a homogeneous mass. The mass should not be liquid or dry. Try to crush it down with a spoon, if it compresses well, then there is enough oil.


A detachable form, I have a form with a diameter of 22.5 centimeters, we cover it with parchment paper.


Pour oil crumbs into the mold and tamp well with a spoon or hands. This will be the first layer. The oil should solidify, for this we set it aside in a cool place.


While the base hardens, take on the second layer. Peel the kiwi and cut into small pieces.


Since the second layer is based on gelatin, and the kiwi acid neutralizes all gelling effects, the kiwi must be thermally treated. To do this, put the kiwi in a saucepan, cover it with sugar, add the juice of half a lemon and set it on fire. Bring to a boil and until sugar is completely dissolved.


While the sugar is dissolving, in parallel we dilute 20 grams of gelatin in warm water... Pour the terminated kiwi with gelatin, mix and let cool slightly.


Pour yogurt into the kiwi.


Fill the first layer of cookies with yogurt. We set aside in the refrigerator until it solidifies completely.


There are several ways to prepare the third layer. For example, if from fruit you use canned pineapple, then you can add diluted gelatin to the remaining juice and pour the fruit on top. If kiwi is present, then it must be dipped in boiling water.



I use pre-made jelly packaged (orange flavor). We dilute the jelly with boiling water according to the instructions and let it cool. Decorate the yoghurt layer with fruit and fill it with cooled jelly.


We put the form back in the refrigerator. After 2-3 hours, all layers are well set and the cheesecake without baking is completely ready to serve.



Enjoy your meal!

Photo recipe "cheesecake without baking" prepared by: Daria, specially for.

Today I want to share with you a recipe for a delicious strawberry cheesecake. It is very airy, light and gentle - just what you need for the summer! And by the way, the recipe for this cheesecake is very simple, because you don't need to bake anything!

Just imagine this combination: a crispy crust with nuts, cookies and chocolate, and on top is a delicate soufflé of fresh strawberries, yoghurt and cream ...

Be sure to indulge yourself and your loved ones during the strawberry season with this magical no-bake yogurt cheesecake!

To make our yoghurt cheesecake very tender without baking, add 9 sheets of gelatin (or loose gelatin per 750 ml of liquid (yoghurt + strawberry puree and cream)). This consistency is provided by the recipe. A photo of a cheesecake of the desired consistency is shown in the recipe. It turns out to be really very tender and melts in your mouth! The recipe can be slightly modified by adding more gelatin, if you like a denser consistency (like jelly).

Be sure to take cookies covered with chocolate (black or milk - to taste). Chocolate, nuts, and strawberries with cream go well together in this cheesecake recipe.

If you want the edges of the cheesecake to be perfect, you can cut 4-5 cm strips from baking paper and cover the vertical edges of the pan in a circle. At first, the ribbon will seem to stand separately, but then, when forming the cake, we will press its bottom edge against the shape.

The cheesecake recipe is taken from my favorite sweet blog www.mojewipieki.com with my explanations and minor changes.

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