No Bake Cheesecake Churro Style

By vealam

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons salted butter
• 1/4 cup cinnamon sugar
• Pinch of salt
• For the filling:
• 1 1/4 cup Liberte Caramel Yogurt
• 4 ounces cream cheese, softened
• 3 tablespoons water
• 1 1/2 teaspoon unflavored gelatin
• 1/2 teaspoon cinnamon
• 1/2 cup fresh whipped cream (see tip) plus 1 1/2 cups additional for serving.
• Cinnamon sugar for garnish
• Strawberries for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 135mins
Adapted from ohsweetbasil.com

Preparation

Step 1

Heat the oven to 350 degrees and spray 4 mini spring form pans.

Melt the butter and add it, the sugar, and salt to the graham cracker crumbs and stir until it resembles wet sand. spoon evenly between the 4 spring form pans and bake for 6-8 minutes or until dry and golden in color. remove from the oven and allow to cool.

In a large bowl, using a handheld mixer, beat the cream cheese until smooth. add the yogurt and beat again until smooth.

Meanwhile, in a sauce pan add the water and sprinkle the gelatin evenly over the top. let stand for one minute and then turn on the heat to low and continuously stir until the gelatin is dissolved. remove from the heat and allow to sit for 2 minutes.

Add the gelatin mixture into the yogurt bowl and beat together. fold in the whipped cream and cinnamon and spoon into the crusts evenly. refrigerate for 2 to 2 1/2 hours and then top with additional whipped cream and strawberries. serve.

Notes:
*fresh whipped cream is always best. just beat heavy cream until soft peaks form, sprinkle in powdered sugar, a few tablespoons at a time while beating until stiff peaks form and it’s slightly sweet to the taste. * these pies can be made up to 2 days ahead of time but do not add the whipped cream until serving.