- 1 box of Digestive biscuits (about 355 grams)
- 1 and a quarter cup of melted butter
- 500 grams cream cheese, at room temperature
- A quarter cup of powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons yogurt
- 600 ml whipped cream
- A box of strawberries for cheesecake topping
- Grind the Digestive biscuits and mix in the melted butter until combined.
- Press the mixture into a cheesecake mold.
- In a separate bowl, blend cream cheese, vanilla, sugar, and yogurt until smooth.
- In another bowl, whip the cream until it thickens, then gradually fold it into the cream cheese mixture.
- Pour the combined mixture onto the biscuit base and refrigerate for an hour.
- Top with strawberries and return it to the fridge for 6 hours.
- If you don't have a ready-made sauce, you can cook any fruit with sugar and cornstarch until it thickens, let it cool, then pour it over the cheesecake.
- Enjoy your delightful No-Gelatin Cheesecake!
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
Join me on this delectable journey as I whip up mouthwatering recipes, offer baking tips and tricks, and take you along on my exciting travel escapades, discovering flavors from around the world. MariasSkitchen.com is a place where I pour my heart and soul into each post, hoping to ignite your own culinary passions and create unforgettable memories. So, grab a spoon, pack your bags, and let’s embark on this extraordinary adventure together!