No-bake Yogurt Cheesecake with Strawberry Jelly
Looking for a delightful dessert that requires no baking and minimal effort? Our No-Bake Yogurt Cheesecake with refreshing strawberry jelly topping is the perfect treat for any occasion! Whether you're hosting a family gathering or looking to impress kids with a delicious dessert, this easy recipe will be a hit.
In this blog, we'll guide you through the simple steps to create this stunning cheesecake. With no baking and no special skills required, anyone can make this refreshing and creamy delight. The combination of a crunchy biscuit base, creamy yogurt filling, and sweet strawberry jelly layer is simply irresistible.
Ingredients:
THE BASE
Lotus Biscuit - 130g
Melted Butter - 70g
YOGURT CHEESECAKE
Cream Cheese - 335g
Sugar - 80g
Heavy Cream - 300ml
Yogurt - 150g
Gelatin - 7g
Water - 2 tbsp
JELLY LAYER
Aeroplane brand Strawberry Jelly - 1 packet
Hot Water - 250ml
Cold Water - 250ml
Ingredients for the No-Bake Yogurt Cheesecake with refreshing strawberry jelly topping.
Instructions:
Bloom the gelatin: add 2 tbsp of water to 7g of gelation powder, and leave it aside
Crush 130g of Lotus Biscuits and add 70 of melted butter. Mix well and pour this mixture into the mould. Press the biscuit mixture while making sure that the surface is even. Then, put it in the freezer for 30 minutes.
Meanwhile, pour 1-2 inches of boiling water into a pot. Then place a heat-proof bowl on top of the pot. Make sure the bowl is big enough to cover the entire opening of the pot but does not touch the water to prevent overheating the ingredients.
Put 335g of cream cheese (at room temperature) into the bowl and stir using a spatula.
When the cream cheese is softened, add 80g of sugar, 300ml of heavy cream, and 150g of yogurt while stirring with the spatula.
When the mixture if homogenous, add the gelatin (Remember microwave the gelatin for 20 second before adding).
Keep stirring until the mixture is smooth without any lumps.
Take out the mould from the freezer. By now, the base is somewhat frozen.
Pour the cheesecake mixture slowly into the mould and tap it on the counter to remove any air bubbles. Then place it in the freezer again for 2-3 hours.
Prepare the jelly mixture by adding 250ml of hot water to 1 packet of Strawberry Jelly. Stir until the jelly power is well dissolved. Then add 250ml of cold water to ensure that the jelly mixture is at room temperature.
After 2-3 hours, the cheesecake should be pretty set. Using a melon baller, remove sides of the cheesecake to create a beautiful pattern.
Pour the jelly mixture slowly onto the cheesecake.
Then refrigerate for 3 hours (not in freezer).
After 3 hour, this beautiful two layer no-bake cheese cake and strawberrry jelly dessert is ready to enjoy!
