Description
Indulge in this creamy No-Bake Greek Yogurt Cheesecake with Pomegranate—a refreshing and guilt-free dessert perfect for any gathering!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 cups full-fat Greek yogurt
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh pomegranate seeds
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a springform pan to form an even layer.
- In another bowl, mix Greek yogurt, powdered sugar, and vanilla extract using a whisk or electric mixer until smooth.
- Pour the yogurt mixture over the prepared crust in the springform pan and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Once set, carefully remove from the springform pan.
- Top generously with fresh pomegranate seeds before slicing into wedges.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 210
- Sugar: 16g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Substitute pomegranate seeds with fresh berries or citrus zest for a flavor variation. Add honey or maple syrup for extra sweetness if desired.