No-Bake Greek Yogourt Cheesecake

By jeenikeen

Ingredients

• Greek Yogourt Filling:
• 1-1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 tsp unflavoured gelatin
• 3 tbsp orange juice
• 3 pkgs (8 oz. each) light cream cheese, softened
• 1 tub (500 g) plain Greek yogourt
• 3/4 cup icing sugar
• 1 tsp grated orange rind
• 1/4 cup liquid honey
• 3 tbsp sliced natural almonds, toasted
• Orange rind curls for garnish (optional)

Details

Servings 12
Preparation time 20mins
Adapted from longos.com

Preparation

Step 1

Spray an 8-inch springform pan with cooking spray and line bottom with parchment paper; set aside.

In a bowl, combine crumbs, butter and sugar until mixture holds together Scrape into prepared pan and pat down until bottom is evenly coated. Chill for 1 hour or up to 2 days. Combine gelatin and orange juice in a microwave safe bow. Set aside.

In a large food processor, pulse cream cheese, yogourt, sugar and orange rind until very smooth, scraping down sides as necessary. Microwave gelatin mixture for 20 seconds or until gelatin has completely dissolved.

With food processor running, add gelatin mixture into cream cheese mixture until well-blended. Pour onto prepared crust. Spread top evenly and tap pan firmly on the counter to break up any big air bubbles. Cover with plastic wrap and chill for at least 6 hours or overnight before serving.

Slice cheesecake using a clean, hot knife. Drizzle each slice with honey and almonds.