No-bake Yogurt Cheesecake

1. 1

   These are the ingredients.

2. 2

   Soak the gelatin in 2 tablespoons of water.

3. 3

   Bring the butter to room temperature.

4. 4

   Put the biscuits into a plastic bag, and crush with a rolling pin.

5. 5

   When it has crushed finely, add the butter, and mix.

6. 6

   Make sure you don't tear the bag.

7. 7

   Press the cookies along the bottom of cake mold.

8. 8

   Press down hard so that they don't fall apart.

9. 9

   Cover with plastic wrap, and let it sit in the fridge.

10. 10

    I put a layer of pear compote.

11. 11

    Combine the cream cheese and sugar into a bowl, and mix well until smooth.

12. 12

    Add the yogurt, and mix.

13. 13

    Microwave the gelatin for 20 seconds to dissolve, combine in Step 4 the bowl, and mix well.

14. 14

    Slowly pour the mixture into the cake mold with the biscuit crust.

15. 15

    Chill in the fridge for at least 2 hours to harden.

16. 16

    Remove from the mold, and it's done.

17. 17

    You can also make the cookie crust using 13 g of margarine instead of 30 g of butter It'll be lighter in calories this way.

* Per serving · 4 servings · Values may vary.

No additional tips available.