No-Bake Yogurt Cheesecake

Line a 13×9-inch baking pan with two sheets of parchment paper. Leave about a 2-inch overhang on each edge of the paper. Set aside.

Break the graham crackers until fine crumbs are formed in a food processor bowl. Add sugar, salt and melted butter and then mix until fully combine.

Pour the crumbly mixture into the prepared parchment-lined baking pan.

Spread the crumbs evenly and then press down to create a firm layer on the bottom of the pan. Place pan flat in freezer.

In a large mixing bowl, mix the cream cheese, confectioner’s sugar, and vanilla on high speed for about 3 minutes until the mixture is light and fluffy.

Add yogurt into the mixing bowl and mix it at medium speed until both mixture has combined.

Beat the whipping cream in a seperate mixing bowl until stiff peaks.

Use a large spatula to scoop the whipped cream into the cream cheese mixture and stir it well. This will help loosen up the mixture. Fold in the remaining whipped cream with the spatula.

Scoop the mixture and spread it evenly into the chilled baking pan. Cover the baking pan with a piece aluminiuim foil and let it freeze for at least 4 hours or you can choose to leave it overnight.

About a hour before serving, remove the pan from the freezer.

Using the 2-inch parchment paper overhang, carefully lift the frozen cheesecake mixture out of the pan and onto a cutting board. Let the cheesecake soften a little if necessary.

Cut the cheesecake into squares and place them on a plate served with sliced, fresh Emborg Strawberries.

Place each square on a plate and serve with sliced, fresh strawberries and serve.

Enjoy!