This light, delicate, not too sweet no-bake cheesecake is a great option when you crave a dessert without tons of calories. You can even make it super- fit but skipping the crunchy bottom. Use seasonal fruits and your favourite jelly to make it special. You will love it.
- 1000 grams thick natural yoghurt, in a room temperature
- 22 grams gelatine
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 lemon, zest only, finely grated
- 150-200 grams butter cookies or crackers
- 4 Tbsp melted butter or coconut oil
- 1 bag favourite jelly
- seasonal fruits
Place cookies in a blender and mix them until you get a fine crumbs. Add melted butter (or coconut oil) and mix shortly to get a wet sand consistency. Line the bottom of 24 cm cake tin with a parchment paper. Transfer the cookies mixture and press it finely to the bottom of the tin. Place the tin in a fridge for a couple of minutes.
Place the gelatine in a small saucepan. Add a splash of water just to cover the gelatine. Leave it for a while until it soaks up the water. After a few minutes place the saucepan on a low heat. Wait until gelatine is liquidy but not alow it to boil. Set aside and cool it down.
Place yoghurts in a big mixing bowl. Add powdered sugar, vanilla and lemon zest. Using hand mixer mix everything until well combined. Check the flavour. If it is too sour add more sugar, up to your liking.
Add 1-2 Tbsp of yoghurt mixture to saucepan with gelatine. Stir in.
Mixing continuously add slowly gelatine to yoghurt mixture. Mix just enough to combine.
Take the chilled bottom out of the fridge. Pour the yoghurt mixture over the chilled cookies bottom.
Prepare the jelly accordingly to manufacturer instructions. Cool it down.
Arrange first layer of fruits on top of a cheesecake and pour one third of liquid jelly. Place in the fridge until set.
When set arrange another layer of fruits and jelly. Place in the fridge until set and then continue with the last part of fruits and jelly.
Place in the fridge and leave it overnight. Cut and served chilled.