Yogurt cheesecake, without gelatin
No bake yoghurt cheesecake, fresh and delicious, perfect for the sunny season.
Yields: 8 
Prep: 20Min 
Diff: Easy
- 40g Cocoa powder
- 3 tablespoons Nutella
- 250g Yogurt
- 200ml Fresh cream (without sugar)
- 2 tanlespoons Icing Sugar
Info
Yields: 8 Prep: 20Min Diff: Easy
Ingredients
- 200g Oro saiwa biscuits- 40g Cocoa powder
- 3 tablespoons Nutella
- 250g Yogurt
- 200ml Fresh cream (without sugar)
- 2 tanlespoons Icing Sugar
Introduction
This cake is perfect when it’s really hot and you need something sweet and fresh at the same time. You can choose your favorite yogurt to make it: if you love fruit, for example, try strawberry or blackberry yogurt, preferably creamy ones and without pieces of fruit in it. Whatever you choose, don’t forget the topping: fresh fruit or chocolate sauce are my favorite.
Directions
- In a good processer, pulse the oro saiwa biscuits with the cocoa powder until fine crumbs form. Add Nutella and pulse again until everything is combined.
- Pour the crumbs into a round baking tray (25cm diameter), spreading and pressing down with a spoon to create a fine layer on the bottom of the pan. Place in the fridge to chill.
- Meanwhile whip the cream with the icing sugar. Add the yogurt to the whipped cream and whisk just to combine.
- Pour the filling on the biscuits base and spread it evenly. Place the yogurt cheese cake in the fridge for at least 5 hours. You can also freeze it and remove from the freezer 1 hour before eating.
