I love a no bake treat that tastes like summer. This cheese cake recipe keeps things light with yogurt and a bright berry swirl. It fits a 6 inch cheesecake recipe and plays nice with 2 Ingredient Desserts. Think Berry tart vibes with Cake Baking Recipes charm. Great for Cake Mix Desserts fans and for Cakes Recipes Easy on busy days.
Table of Contents
- 1) Key Takeaways
- 2) Easy No Bake Raspberry Yogurt Cheesecake Recipe
- 3) Ingredients for No Bake Raspberry Yogurt Cheesecake
- 4) How to Make No Bake Raspberry Yogurt Cheesecake
- 5) Tips for Making No Bake Raspberry Yogurt Cheesecake
- 6) Making No Bake Raspberry Yogurt Cheesecake Ahead of Time
- 7) Storing Leftover No Bake Raspberry Yogurt Cheesecake
- 8) Try these Dessert next
- 9) No Bake Raspberry Yogurt Cheesecake
- 10) Nutrition
1) Key Takeaways
We keep the bake off the table and the flavor on point. A cool base holds a creamy top. Fresh raspberries bring a bright finish. I keep the texture light with yogurt and cream cheese. A smooth set comes from gentle gelatin. Nancy shares this from Nancy Cooks at https://www.nancycooks.com
Prep stays simple. Steps stay short. The chill does the work. A sharp knife makes clean slices. A small pan warms the berry mix. A sieve lifts the seeds away for a clean ripple.
Plan a small round for a six inch tin. The flavor scales for a larger pan with ease. The look stays neat and fresh. The feel stays light at the end of a meal. Guests ask for the recipe card. We smile and pass a slice.
2) Easy No Bake Raspberry Yogurt Cheesecake Recipe
I call this my calm cheese cake recipe. The cheese cake recipe saves the oven for another day. In this first bite the cheese cake recipe whispers cream and berry. We eat and nod since the cheese cake recipe hits that sweet spot we chase.
We mix cool yogurt with soft cream cheese. I fold in a touch of lemon and vanilla. The base uses crisp biscuits and melted butter. The swirl comes from warm raspberries pressed smooth. The look feels playful and neat.
Nancy from Nancy Cooks keeps the method clear and kind. I test this many times in a small kitchen. We tweak the sugar by taste. Friends try a slice and give true notes. We adjust and lock the balance. The bite lands clean and bright.
3) Ingredients for No Bake Raspberry Yogurt Cheesecake
Digestive biscuits crushed to a sandy crumb that packs tight in the tin and gives a gentle crunch under the creamy layer
Unsalted butter melted so it hugs the crumbs and sets firm in the chill for tidy cuts and steady slices
Fine sugar a light sweetness that blends fast and keeps the filling smooth with no grit on the tongue
Thick Greek yogurt cool and tangy for a light feel that lifts the cream cheese and keeps the finish fresh
Cream cheese soft at room temp so it mixes without lumps and gives body to each forkful
Vanilla extract a small splash that rounds the berry notes and warms the dairy base
Lemon juice bright and clean to balance the sugar and wake up the yogurt
Powdered gelatin bloomed in cold water then warmed to clear for a gentle set that holds shape
Fresh raspberries heated with a spoon of sugar then pressed through a sieve for a smooth swirl and ruby color
Extra berries a small handful for the top so the look reads festive and the flavor pops at the first glance
4) How to Make No Bake Raspberry Yogurt Cheesecake
Step one Line a small springform with paper on the base. Stir crumbs with melted butter and a little sugar. Press the mix into the pan with a glass. Chill the base while you mix the filling.
Step two Warm raspberries with a spoon of sugar and a squeeze of lemon until soft. Mash with a fork. Push through a sieve. Set the puree aside to cool so it does not melt the filling.
Step three Bloom gelatin in cold water for a few minutes. Warm the cup until clear. Let it cool for a short beat. Whisk yogurt with cream cheese sugar vanilla and lemon in a bowl until smooth.
Step four With the whisk moving stream in the gelatin. Mix until the bowl looks glossy. Pour half the filling over the cold base. Dot small pools of puree. Drag a skewer for soft ripples.
Step five Add the rest of the filling. Add more puree and ripple again. Chill the cake until firm. Lift the ring away. Wipe a knife with warm water and cut calm tidy slices.
5) Tips for Making No Bake Raspberry Yogurt Cheesecake
Work with room temp dairy so lumps stay out of the bowl. Keep the gelatin warm but not hot. A hot mix can thin the set. A cool mix can clump. Aim for a clear pour that blends on contact.
Use a six inch tin for a tall look. For a wider pan add a small bump in filling. Taste the puree before it cools. If the berries run tart add a spoon of sugar. If the berries taste sweet add a drop of lemon.
I like a crumb that still crunches. Do not grind to dust. Leave small bits for texture. For the base press with a flat glass so the layer sets even. This small care helps each slice land neat.
6) Making No Bake Raspberry Yogurt Cheesecake Ahead of Time
We build the base and filling one day before guests arrive. The chill gives the best set and a calm flavor. The top stays fresh when we add berries just before we serve. The swirl keeps its shine.
For a busy week I pour the batter into small cups. The cups travel well to work or to a potluck. A lid keeps the top clean. A spoon slides in and lifts out a tidy bite.
Print the card from Nancy Cooks at https://www.nancycooks.com so you can mark your tweaks. I keep notes on sugar levels and lemon. With practice this turns into your best cheesecake recipe at home.
7) Storing Leftover No Bake Raspberry Yogurt Cheesecake
Cover the pan with wrap and keep it cold. The cake holds well for three days. The base stays crisp if the fridge stays dry. For longer storage slice and freeze on a tray then wrap each piece.
To serve from the freezer set a slice on a plate. Let it sit until the chill lifts and the cream softens. The ripple looks bright. The bite feels close to fresh. Guests will not spot the trick.
If fruit sits on top dab extra moisture with a paper towel before you plate. A clean top shines in photos. This speaks to every cheese cake recipe lover who cares about a neat look.
8) Try these Dessert next
9) No Bake Raspberry Yogurt Cheesecake
No Bake Raspberry Yogurt Cheesecake cheese cake recipe
Ingredients
For the Base
- 220 g digestive biscuits crushed
- 90 g unsalted butter melted
- 1 tbsp fine sugar
For the Filling
- 500 g plain yogurt thick Greek style
- 300 g cream cheese room temp
- 120 g fine sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 8 g powdered gelatin
- 60 ml cold water for blooming
For the Raspberry Swirl
- 250 g fresh raspberries plus extra for topping
- 2 tbsp fine sugar
- 1 tsp lemon juice
Instructions
For the Base
- Line a 18 cm springform with baking paper on the base.
- Stir crushed biscuits with melted butter and sugar until the mix feels like wet sand.
- Press the mix into the tin and chill for 15 minutes.
For the Raspberry Swirl
- Warm raspberries with sugar and lemon juice until the fruit softens then mash with a fork.
- Push through a sieve to remove seeds then cool.
For the Filling
- Bloom gelatin in cold water for 5 minutes then warm gently until clear. Cool for 2 minutes.
- Whisk yogurt with cream cheese sugar vanilla and lemon juice until smooth.
- While whisking drizzle in the gelatin. Mix until fully blended.
To Assemble
- Pour half the filling over the base. Spoon some raspberry puree in small pools and ripple with a skewer.
- Add the rest of the filling then more puree and ripple again for a marbled look.
- Chill until set about 6 hours. Top with fresh raspberries. Slice with a warm knife.
10) Nutrition
One slice brings a mindful portion with a balanced profile. Calories sit in a moderate range. Protein comes from yogurt and cream cheese. Sugar reads gentle when you taste before you chill and adjust to your liking. Fat feels light next to the tart berries. Fiber shows up from fruit. Sodium stays low. I track these numbers at home for a calm check on my day.
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