Greek-Style No-Bake Cheesecake with Yogurt

Serves: 4

Everyone can enjoy this delicious and easy Greek-style, no-bake cheesecake recipe! It’s creamy, rich and refreshing, with a crunchy biscuit base and a delicious jam topping. Perfect to finish off a nice summers day!



4 tbsp. butter, melted, plus more for the pan
1 (9-oz.) pkg. digestive biscuits
16 oz. cream cheese
5 oz. thick Greek yogurt
2 tbsp. honey
1 tsp. vanilla extract
4 oz. powdered sugar
9.5 oz. heavy cream
½ to 1 cup jam of your choice



1. To make the base, butter a 9-inch removable-bottom pie tin. Place the biscuits in the bowl of a food processor and pulse until only crumbs remain. Transfer the crumbs to a bowl, then pour in the melted butter. Mix thoroughly until the crumbs are completely coated. Pour the mixture into the prepared pie tin and press firmly down into the base in an even layer. Place the tin in the fridge while you make the filling.
2. Combine the cream cheese, Greek yogurt, honey, vanilla and powdered sugar in a bowl, then beat with an electric mixer until smooth. Add the heavy cream and continue beating until the mixture is completely combined.
3. Pour the mixture into the biscuit crust and top the cheesecake with jam, to taste. Refrigerate overnight, or for at least 6 hours. Enjoy!



Calories 402kcal
Total Carbohydrates 36g
Protein 5g
Total Fat 9g
Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Trans Fat 2g
Cholesterol 36mg
Sodium 400mg
Potassium 348mg
Dietary Fiber 0g
Sugars 9g
Vitamin A 13% Daily Value
Vitamin C 9% Daily Value
Calcium 32% Daily Value
Iron 10% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here 

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