No-Bake Greek Yogurt Vanilla Espresso Cheesecake.
I have it right here for you. Greek yogurt cheesecake!
At most times, cheesecake is my favorite dessert. It is theeeee dessert I would request for my last meal. I say “most times” because my favorites are always changing and depend so highly on my mood. But most times? Yes. Cheesecake. Always!
And that includes all sorts of flavors too. It’s all about that texture and creaminess for me. I love it so much more than regular cake.
Probably because the word CHEESE is involved.
But Greek yogurt cheesecake? Hello. It’s better for me, right? That has to be the catch.
I’ve been on the search for perfect Greek yogurt cheesecake for years. I made one that I really super love in my first cookbook, Seriously Delish, but it doesn’t 100% completely hold it’s shape. I mean, it’s delicious, but it’s not something that can sit at room temperature for an hour or so while serving (and getting seconds!) and not kind of… melt. You know?
So! I saw a recipe for a Greek yogurt cheesecake in epicurious magazine (I love that magazine, it’s always so pretty but relatable!) a month or two ago and was hooked. It still uses cream cheese, albeit not as much. It uses about half the cream cheese of a regular cheesecake and I love how tangy and soft this version is. But it still holds up at room temperature!
It’s also a no-bake cheesecake that uses unflavored gelatin as a base. I’ve seen these in the past and have always been like… no. I’m not doing that.
But the thing is that I always have gelatin on hand because I make a lot of marshmallows! So if I have it on hand, why the heck not? It was a great idea.
I wanted to make a flavorful but simple version. Espresso powder and vanilla bean… hello! Something that would work for every season and be so, so good with coffee for dessert. And of course, with a chocolate crust.
You guys KNOW what a freak I am about graham cracker and cookie crusts. Ugh! They are the best part. Like I actually kept eating bits of this crust and couldn’t stop.
Maybe it’s the eight months pregnant in me, but I was really craving something with the chocolate crust, so I knew that I would head straight for the Oreos. It’s funny, because I don’t care about Oreo cookies normally. I’m not tempted by them; in fact, if there is an open package near me I probably wouldn’t even eat one. I’m just uninterested in them, most times. I don’t want to eat just the cookie.
But an Oreo crust?! I ALWAYS am down for that. Probably because it’s Oreos mixed with butter and there are only a few things worse for you in the world that can be consumed. You know.
That’s exact what went down. Buttery Oreo crust, Greek yogurt cheesecake mixed with espresso and vanilla bean and a sprinkle of instant espresso powder on top. HEAVEN. This is what heaven looks like. And tastes like!
Greek Yogurt Vanilla Espresso Cheesecake
- 6 tablespoons unsalted butter, melted
- 20 oreo cookies
vanilla espresso cheesecake
- 2 teaspoons (1 packet) powdered gelatin
- 2 (8-ounce) blocks of cream cheese, softened
- 1 1/2 cups plain greek yogurt (2% or full-fat)
- 3/4 cup sugar
- 3 tablespoons instant espresso powder
- 1 tablespoon vanilla bean paste
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- cocoa or espresso powder for dusting
- chopped dark chocolate for stopping
Place the cookies in a food processor and pulse until crumbs remain. Stream in the butter and run the processor, scraping down the sides if needed, until all the crumbs are moistened. Press the cookie crumbs into a 9-inch springform pan and put it in the fridge while you make the filling.
Place the gelatin in a heatproof bowl with 1 1/2 tablespoons cold water. Let it sit for 5 to 10 minutes and soften.
In the bowl of your food processor, blend the cream cheese, yogurt, sugar, espresso powder, vanilla paste, lemon juice and salt. Scrape down sides, making sure the mixture is smooth.
Heat a 1/2 inch of water in a skillet and place the bowl of gelatin in the water. Whisk the gelatin until it dissolves. Very carefully pick up the bowl (using a towel or potholders!) and drizzle the gelatin into the food processor and blend it up well.
Pour the mixture into the oreo crust. Refrigerate overnight, or for at least 6 to 8 hours.
To serve, top with a dusting of cocoa powder or espresso powder and chopped chocolate.
[slightly adapted from bon appetit via epicurious]
See how creamy that is?! AHHHH.