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Greek Yogurt Cheesecake with Berries

Greek Yogurt Cheesecake with Berries - recipe card
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This no-bake cheesecake is luxuriously creamy with a tangy kick from full-fat Greek yogurt, set over a crunchy almond-oat crust. Topped with a vibrant mixed berry compote, it’s a lighter yet indulgent dessert that delivers 18g of protein per slice.

Ingredients

Scale
  • For the Crust:
  • 1/2 cup raw almonds
  • 1/2 cup rolled oats
  • 2 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1/4 tsp kosher salt
  • For the Filling:
  • 1 cup full-fat Greek yogurt, strained overnight if possible
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 1/2 tsp powdered gelatin (from about 1 packet)
  • 2 tbsp cold water
  • 1/2 cup cold heavy cream
  • 1/2 cup mixed berries, for topping
  • For the Berry Compote:
  • 1 cup mixed berries (fresh or frozen)
  • 1 tbsp honey
  • 1 tsp lemon juice

Instructions

  1. Lightly coat the inside of a 6-inch springform pan with neutral oil or nonstick spray. Line the bottom with a circle of parchment paper — this guarantees the cheesecake releases cleanly without sticking.
  2. In a food processor, pulse the almonds and rolled oats until they form fine crumbs. Transfer to a medium bowl and stir in the melted butter, honey, and salt until the mixture looks like wet sand. If you don’t have a processor, finely chop the nuts and combine with oats.
  3. Press the crust firmly into the bottom of the prepared pan using the flat bottom of a glass or measuring cup. Aim for an even, compact layer about 1/4-inch thick. Place the pan in the freezer while you prepare the filling — this sets the crust quickly.
  4. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. It will become thick and rubbery. Meanwhile, in a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth — about 2 minutes.
  5. Add the Greek yogurt, honey, vanilla, and lemon juice to the cream cheese. Beat on low speed until combined, then increase to medium-high and beat for 1 minute. Stop and scrape down the bowl with a spatula to ensure everything is evenly incorporated.
  6. Gently heat the bloomed gelatin in the microwave for 10 seconds, or in a small saucepan over low heat, just until it liquefies. Do not boil — boiling destroys gelatin’s setting power. With the mixer running on low, drizzle the melted gelatin into the yogurt mixture, then quickly beat on medium for 20 seconds to distribute it evenly.
  7. In a separate chilled bowl, whip the cold heavy cream with an electric mixer on medium-high until stiff peaks form — the cream should hold its shape when the whisk is lifted. Be careful not to overwhip into butter.
  8. Fold the whipped cream into the yogurt mixture in two additions using a rubber spatula. Cut down through the center, scrape along the bottom, and bring up the sides until no streaks remain. This keeps the filling airy and light.
  9. Remove the crust from the freezer and pour the filling over it. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
  10. Cover the pan with plastic wrap (ensuring it doesn’t touch the surface) and refrigerate for at least 6 hours, preferably overnight. Chilling fully sets the gelatin and allows the flavors to meld.
  11. When ready to serve, prepare the berry compote: In a small saucepan over medium heat, combine the berries, honey, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Remove from heat and let cool to room temperature.
  12. To unmold, run a thin knife around the edge of the pan, then release the sides. Carefully transfer the cheesecake to a serving plate using a wide spatula.
  13. Spoon the cooled berry compote over the top, allowing some to cascade down the sides. Serve immediately with extra fresh berries if desired.
  14. For clean slices, dip a sharp knife in hot water, wipe it dry, and slice. Repeat the process between cuts for perfect presentation.

Notes

Storage: The cheesecake can be stored in an airtight container in the refrigerator for up to 4 days. If you’ve already added the compote, it may weep slightly; it’s best to add the compote just before serving. Freezing: Wrap the completely cooled cheesecake (without compote) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheating: This is a no-bake cheesecake — do not reheat. For a firmer texture, ensure the gelatin is fully bloomed and the cheesecake has chilled for the full time.

Nutrition

Keywords: Greek yogurt cheesecake, no-bake cheesecake, high protein dessert, berry cheesecake, healthy cheesecake, yogurt cheesecake, no-bake dessert, berry compote, springform pan cheesecake, low sugar cheesecake

Find it online: https://thehighproteinrecipes.com/greek-yogurt-cheesecake-with-berries/