Healthy No Bake Cheesecake (Easy Dessert Recipe)
No bake cheesecake is a delicious and creamy dessert that can be served with different toppings, or even by itself! This no bake cheesecake is made with only a few simple ingredients, creating a healthy and easy-to-make dessert.
Servings 4
Equipment
- 1 hand mixer
- 1 Large Bowl
- 1 fine mesh sieve (if making yogurt cream cheese)
- 1 Large Bowl (if making yogurt cream cheese)
- 1 cheesecloth (if making yogurt cream cheese)
- 1 large or medium pot (for making maple sweetened condensed milk)
- small serving bowls
Ingredients
- 8 oz Yogurt-cream cheese (see below) or thickener-free cream cheese
- 10 oz maple sweetened condensed milk (see below)
- 1 tbs fresh lemon juice
- 1 tsp vanilla extract
Maple Sweetened Condensed Milk
- 3 cups whole milk
- 1 cup maple syrup
Instructions
How to Make Healthy No Bake Cheesecake
- In a large mixing bowl or bowl of a stand mixer, add maple sweetened condensed milk, softened cream cheese or room temperature yogurt-cream cheese, vanilla extract, and lemon juice.
- Blend well with a hand mixer or stand mixer until creamy.
- Carefully pour cheesecake mixture into serving bowls
- Place in the refrigerator for a couple of hours or until it is fully set.
- Add toppings of choice and serve chilled.
- Enjoy!
How to Make Yogurt Cream Cheese
- *For best results, use plain Greek yogurt or Icelandic Skyr instead of unstrained yogurt
- Place a fine mesh sieve over a deep bowl and line with a cheesecloth folded into 4 layers.
- Add 1 tsp salt to 32 oz of plain yogurt or 16 oz of Greek yogurt / Icelandic skyr and mix thoroughly
- Add yogurt and salt mixture to layered to cheesecloth.
- Fold cheesecloth over yogurt and cover with a small plate and a weight (I like to use my heavy salt and pepper mortar).
- Place in the refrigerator over night. Empty bowl of whey as needed. Make sure the whey does not touch the sieve or it will not strain properly.
- Keep straining in refrigerator until it is the consistency of cream cheese: this may take 24-48 hours depending on the heaviness of weight and type of yogurt.
- When finished straining, remove from cheesecloth and add to an airtight container. Store in the refrigerator for up to 1 week.
How to Make Maple Sweetened Condensed Milk
- Add 3 cups whole milk and 1 cup maple syrup to a pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount.
- ​Allow to cool to room temperature.
- Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out.