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No-Bake Yoghurt Cheesecake
No-Bake Yoghurt Cheesecake

Before you jump to No-Bake Yoghurt Cheesecake recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

Healthy eating helps bring about a feeling of well being. Increasing our intake of sensible foods while reducing the intake of unhealthy types plays a part in a more balanced feeling. A salad allows us to feel much better than a piece of pizza (physically anyway). This is often a problem, nonetheless, in terms of eating between meals. Shopping for goodies can be a challenge because you have so many options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Certain foods made from whole grains are excellent for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch break. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains present in white bread.

A large assortment of quick health snacks is easily obtainable. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to no-bake yoghurt cheesecake recipe. You can cook no-bake yoghurt cheesecake using 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare No-Bake Yoghurt Cheesecake:
  1. Prepare <Base>
  2. Prepare 1/2 pkt Choco Ripple Biscuits (125g)
  3. Provide 50 g Butter *melted
  4. Prepare <Cheesecake>
  5. Take 2 teaspoons Gelatine (6g)
  6. Prepare 2-3 tablespoons Boiling Water
  7. Prepare 250 g Cream Cheese
  8. Use 1/4 cup Sugar *1/3 cup if you like it sweeter
  9. You need 1/2 cup Greek Style Yoghurt
  10. Use 1-2 tablespoons Lemon Juice
  11. Use 1/2 cup Cream *whipped
Steps to make No-Bake Yoghurt Cheesecake:
  1. Line a cake tin (springform is better) base and sides with baking paper.
  2. Process Choco Ripple Biscuits until mixture crumbled to fine crumbs. Mix with melted butter for the base and press into the prepared tin. *Note: Very dry low-fat chocolate biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
  3. Sprinkle Gelatine into Water in a small heat-proof bowl and soak for 5-10 minutes. Heat in the microwave for 30 seconds until hot, but do not boil. - - Using the electric beaters or a whisk, whip the cream until firm peaks form.
  4. Using the same beaters or a whisk, mix softened cream cheese and sugar until smooth. Add Yoghurt and Lemon Juice and mix well. Gradually beat in the dissolved Gelatine until well combined. Fold in Whipped Cream.
  5. Pour the mixture over the base and smooth the surface. Cover and refrigerate for several hours until firmly set.
  6. Serve with your favourite berries.

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