July 10, 2022

No Bake Yogurt Strawberry Cheesecake – Low Calorie High Protein

No bake strawberry cheesecake can be made with just Greek yogurt and low fat farmers cheese as a base, making it a healthy, everyday dessert. Most of the recipes for no bake cheesecake require either cream cheese or heavy whipping cream and both ingredients are very high in calories and have absolutely no protein. Not a winning strategy to keep yourself satisfied and stay in your calorie budget.

By replacing heavy whipping cream with yogurt, and cream cheese with high protein farmers cheese, you keep the delicious flavor, add satisfying protein and reduce calories dramatically.

This high protein dessert is easy and fast to make. I am sure you will wow your guests not only with the presentation but flavor as well. (don’t mention ‘low calorie’ or ‘light’ words to them and see what happens;)

Watch this video for detailed instructions:

Can I use Greek yogurt instead of heavy cream in cheesecake?

Yes, Greek yogurt is a perfect substitution for heavy cream. I like to use 5% Fage yogurt because it is not sour like fat free yogurt and it has a very nice, creamy consistency. Comparing to heavy whipping cream, 170 grams or 6 ounces of this type of Greek yogurt has only 160 calories and 15 grams of protein, where cream has 600 calories for the same amount and zero protein.

Can I substitute Greek yogurt for cream cheese in cheesecake?

You can substitute Greek yogurt for cream cheese in a no bake or regular cheesecake. The texture will be light and not as creamy but it is still great tasting. In this Yogurt Cake recipe I am doing just that and it came out great.

In no bake cheesecake I like to substitute farmers cheese for cream cheese and yogurt for heavy whipping cream. That save tons of calories, adds lots of protein and you still get the creaminess of cream cheese. I even prefer the flavor of yogurt with farmers cheese over cream cheese cheesecake.

What can you use instead of cream cheese for cheesecake?

Farmers cheese – can be creamed in a food processor to achieve the creamy consistency of cream cheese. It is a great substitution that is lower in calories and high in protein. Reduced fat farmers cheese has 160 calories per 4 ounces and 13 grams of protein.
Ricotta cheese – can also be creamed to a smooth consistency. It is sweeter in taste than farmers cheese but higher in calories and lower in protein.

Greek yogurt

What do you need to make No Bake Greek Yogurt Strawberry Cheesecake

Farmers cheese – no salt added, reduced fat: not too low fat to be tasteless but lighter than regular farmers cheese.
Greek yogurt – 5% Fage Greek yogurt. This is my favorite yogurt, has perfect consistency and taste. I am using 5% fat because farmers cheese has already a bit of sourness and adding no fat Greek yogurt will make the cheesecake even sourer.

Almond milk – regular milk can be used as well. I am using almond milk because it is very low in calories and it doesn’t change the flavor of this cheesecake.
Jello – sugar free strawberry flavor
Gelatine – flavorless gelatine

Monkfruit sweetener
Strawberries – fresh
Vanilla extract

Cookies for crust – any type of cookies you like, I am using Maria cookies for this recipe.

How to make No Bake Greek Yogurt Strawberry Cheesecake

Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.

Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.

I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.

I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.

Spread evenly on the bottom of the springform pan.

Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.

Grind farmers cheese in a food processor to a smooth consistency.

Mix yogurt, vanilla, monkfruit sweetener and combine.

Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed.

To a warm milk and gelatin mixture (not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.

Add strawberry chunks into the cheesecake batter and fold them in. Spread it over the cookie crumble and place in the fridge for about 30 minutes. In the meantime, jello will also cool down.

After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.

Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.

No Bake Greek Yogurt Strawberry Cheesecake

This is very simple no bake cheesecake. It is easy to make and has healthy ingredients like yogurt and farmers cheese. A perfect recipe for your everyday dessert. So creamy and delicious it is hard to believe is also diet friendly

Print Recipe Pin Recipe

Prep Time 15

Refrigeration 4

Total Time 4 15

Course Dessert

Cuisine Polish

Servings 8

Calories 148 kcal

Equipment

1 Food processor
1 springform pan

Ingredients

2 cups Farmers cheese reduced fat 16 oz
¾ cup Greek yogurt 5% fat 6 oz
¼ cup almond milk 2 oz
½ cup monkfruit sweetener 4 oz
1 small package sugar free strawberry jello 0.3 oz
1 tbs unflavored gelatine
1 tsp vanilla extract
12 oz fresh strawberries
8 cookies (I used Maria cookies)

Instructions

Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.
Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.
I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.
I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.
Spread evenly on the bottom of the springform pan.
Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.
Grind farmers cheese in a food processor to a smooth consistency
Mix yogurt, vanilla, monkfruit sweetener and combine.
Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed
To a warm milk and gelatin mixture(not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.
Add strawberry chunks into the cheesecake batter and fold them in. Spread it over the cookie crumble and place in the fridge for about 30 minutes. In the meantime, jello will also cool down.
After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.
Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.

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