The perfect no-bake dessert! A few notes – this is very soft, it only sets sligh…

2 min read

The perfect no-bake dessert! A few notes – this is very soft, it only sets slightly because there is no gelatin. If you don’t use Greek yogurt, it will not set at all. This is one of our favorite treats!

25 Oreo cookies
2 tablespoons butter melted
16 ounces cream cheese 2 packs, room temperature
1 1/4 cups powdered sugar
1/2 cup greek yogurt see note
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 teaspoons lemon juice fresh squeezed, about 1/2 a lemon
1 cup heavy whipping cream
1 1/2 cups strawberries sliced, amount can be altered to your taste
For the Crust
Crush Oreos in a bag with a rolling pin or in a food processor until they are medium and fine crumbs.
Add melted butter and stir until combined.
Press into the bottom and slightly up the sides of a standard size pie plate or springform pan.
Refrigerate until ready to fill.
For the Cheesecake Filling
In a large bowl, beat or whisk the cream cheese until smooth.
Add the powdered sugar and beat or whisk until smooth.
Add the greek yogurt, lemon juice, vanilla extract, and almond extract. Beat or whisk until smooth.
Add the cream and whisk or beat on high until light and fluffy and medium peaks form about 2 minutes.
For Assembly
Pour the prepared filling into the prepared crust. Smooth out.
Place sliced strawberries on top in a circular design or however you desire.
Refrigerate for at least 1 hour (see note), up to overnight (see note).
You can use plain, vanilla, honey, or strawberry Greek yogurt.
The longer the cheesecake is refrigerated before slicing, the crisper the sliced edges and crust will be.
You can make this up to 24 hours in advance of when you need it. It will keep in the fridge {covered} for up to a week but after a few days, the strawberries start to bleed red onto the filling and dry out slightly.

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