Ricotta and Greek yogurt no-bake cheesecake

From me to you, a midweek treat: Ricotta and Greek yogurt no-bake cheesecake! 💕 This light cheesecake is delish naked, but is also begging for your favorite topping. Maybe it’s fresh fruit, maybe it’s chocolate, maybe your favorite Greek spoon sweet... how would you enjoy it?
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I fully intended to top it with something but it was so yummy on its own! The amaretti base added a lot of flavor, as well. The cheesecake itself is so light yet creamy, and uses simply whole milk ricotta from @bellwetherfarms and full fat Greek yogurt. Most no-bake cheesecakes add whipped cream or cream cheese, but not here! The secret to a perfect set? Gelatin! That’s how you can keep your cheesecake on the lighter side!

Enjoy the rest of your week, friends!

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#RECIPE:

1 packet powdered gelatin (7g)
1/2 cup (120ml) water
1 packet amaretti cookies (6 oz / 180g)
1/3 cup (75g) butter, melted
1/3 cup (75ml) whole milk
2/3 cup (130g) sugar
12 oz (340g) whole milk ricotta
6 oz (170g) Greek yogurt
1 teaspoon vanilla extract

Sprinkle the gelatin over the water and let bloom for 5 minutes.

Place amaretti in a food processor and pulse till they resemble breadcrumbs. Pour in melted butter in a steady stream while pulsing, stopping once evenly mixed. Pour into a 9 inch (23cm) springform cake pan and press evenly across the bottom and a little up the sides. Place in the freezer while you prepare the rest of the cheesecake. Wash the food processor bowl and dry well.

Heat the milk in a small saucepan over medium heat. Once bubbling, add gelatin mixture and stir until gelatin is completely dissolved. Stir in sugar and once dissolved, remove from heat.

Combine the ricotta and yogurt in the clean bowl of the food processor. Process until well combined and smooth. Pour in the gelatin mixture and the vanilla extract. Process until well mixed.

Pour ricotta mixture over the chilled base. Place cheesecake in the fridge and chill for at least 4 hours, until set.