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.
Oh well!
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
Ingredients
chocolate crust
- 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
Instructions
chocolate crust
- 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.
espresso cheesecake
- 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.
Notes
Did you make this recipe?
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I appreciate you so much!
See how creamy that is?! AHHHH.
29 Comments on “No-Bake Greek Yogurt Vanilla Espresso Cheesecake.”
This is so beautiful!
What a stunning cheesecake!! These photos are insanely gorgeous as well!
Omg!! Yummm! Love the espresso part mmmm
Wow, I am totally intrigued by the gelatin. I want to give this a try for sure. I tend to like a dryer cheesecake myself and I am assuming this would be more custard-y? But if cream cheese is involved it’s got to be good.
Could you imagine all the different cheesecakes you can make with all of the Oreo Cookie flavors?
C’mon Swedish Fish Oreos????? Mmmmm
My hubby loves cheesecake. The only problem is that he would either put canned cherries on it or ketchup.
You have to love them (smile)
That one photo reminds me of Mrs. Pacman but with an Instagram/Snapchat flower crown filter on. I can’t unsee it! Anyway, love this and Greek yogurt = definitely a health food.
Dying. That’s hilarious. hahaha!
I’m so excited to find a cheesecake recipe without eggs as my son is allergic – thank you! I’m also very much appreciating all of the mock-tails you’ve been posting as I am also pregnant with my second.
Oh my gosh this is gorgeous!!
Any idea whether pectin would work as a viable substitute for gelatin?
Your photos are gorgeous! This looks amazing!
This looks Awesome!!!! I love cakes, such a great yummy cake with great combination of ingredients!!! Thank you so much.
This looks Awesome!!!! I love cakes, such a great yummy cake with great combination of ingredients!!! Thank you so much.
Before I get to the fact that you basically read my mind because I’ve been thinking bout cheesecake for days- Jess, the table setting and these pictures- so freaking beautiful! Classic and simple but stunning! Really lovely. And I’m making this. Thanks for a “just what I wanted” recipe!
Oh Jess, did you mean dark chocolate for “topping”? The recipe says “stopping” which had me stop for a sec and was like, stopping? what new technique is that? lol
I like cheesecake. I can’t resist myself to do the experiment. thanks for the recipe
This is so beautiful!! And I love using gelatin in things like this. You can’t taste it and it’s good for you, so why not? I can tell this cheesecake is going to be stuck in my head until I try it!!
This cheesecake sounds divine! I love greek yogurt cheesecake but i would have never thought of adding coffee!
Hey again
How excited am I Katie !! I to, adore cheese cake but eat it rarely these days because I am lactose intolerant. I just did a search (how did we ever live without GOOGLE ?) and discovered that I can actually buy LACTOSE FREE CREAM CHEESE in the supermarket !! Wow. Sooooooo, along with some low fat Greek Yoghurt or even one of the lactose free ones I can actually make this amazing Espresso cheesecake!!! Oh yummy.
Thank you once again for these brilliant recipes xxx
Sorry Jessica ! I called you Katie.
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Yogurt is really good for health and if we have a perfect recipe for yogurt then this is amazing and your cake method is also good.
Is it possible to do the Gelatin heating step in the microwave?
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I’m down for this one. I don’t usually go for cheesecake but this one makes my tummy go crazyy 💕
Perfect combination or Greek yoghurt and vanilla
Existing to eat
Omg!! Yummm! Love it.
What kind of flowers were used?
Do you use 2 tsp or 1 packet of powdered gelatin? Or is it two teaspoons + 1 packet powdered gelatin? Making this now and it’s not clear in the recipe!