Yogurt Frozen Cheesecake
A chilled no-bake cheesecake featuring a digestive biscuit crust and a creamy yogurt filling flavored with blueberry jam. The cake is set with gelatin and topped with whipped cream and canned yellow peaches.
Story
This refreshing frozen cheesecake combines the tanginess of yogurt with the richness of cream cheese for a light, mousse-like texture. A buttery biscuit base provides a satisfying crunch, while the blueberry jam adds a fruity note to the filling. After chilling until firm, the cake is elegantly finished with sweetened whipped cream and golden peaches.
Ingredients
Cream cheese
Yogurt
Milk
Whole grain digestive biscuits
Butter
Heavy cream
White sugar
Canned yellow peaches
Blueberry jam
Gelatin sheets
Instructions
1
Step 1
Prepare the necessary ingredients.
2
Step 2
Put the digestive biscuits into a plastic bag and crush them with a rolling pin.
3
Step 3
After the butter is melted, add it to the crushed digestive biscuits.
4
Step 4
Mix evenly with a rubber spatula.
5
Step 5
Pour the mixed biscuit crumbs into the mold and press them down firmly with a spoon or a cup.
6
Step 6
After softening the cream cheese at room temperature, add milk and stir over warm water.
7
Step 7
Stir until smooth and free of lumps.
8
Step 8
Add white sugar and blueberry jam and mix well.
9
Step 9
Pour in the yogurt and stir until evenly smooth.
10
Step 10
Soak the gelatin sheets until soft, then melt them over warm water.
11
Step 11
Pour into the cheese mixture and mix well.
12
Step 12
Pour the mixed cheese batter into the mold with the biscuit base, and refrigerate for more than 4 hours.
13
Step 13
Remove the chilled cheesecake from the mold.
14
Step 14
Whip the heavy cream with sugar.
15
Step 15
Decorate the surface of the cheesecake with the whipped cream and yellow peaches.
