No-Bake Greek Yogurt Cheesecake Recipe

Serves: 16 Save

Ingredients (13)

  • Cooking spray, for greasing the pan
  • 8 3/4 ounces chocolate cookie crumbs (about 2 cups; 250g), see note
  • 2 ounces unsalted butter (about 4 tablespoons; 55g), melted and very warm
  • 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/2 ounce unflavored gelatin powder (about 4 1/4 teaspoons, though volume may vary by brand; 14g), such as NOW Foods, see note
  • 1 ounce water, milk, or cream (about 2 tablespoons; 30g)
  • 3/4 ounce vanilla extract (about 4 1/2 teaspoons; 22g), or more to taste
  • 24 ounces strained Greek yogurt (about 3 cups; 680g), such as Fage or Chobani, or skyr such as Siggi's
  • 12 ounces heavy cream (about 1 1/2 cups; 340g)
  • 6 ounces egg whites from about 6 large eggs (about 3/4 cup; 170g)
  • 7 ounces sugar (about 1 cup; 200g)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, or more to taste
  • Chocolate shavings, sprinkles, or candies, such as Valrhona Crunchy Pearls, Callebaut Crispearls, malt balls, etc

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Serious Eats