Indulge in a little no-bake bliss with this cheesecake from Seriously Delish. Greek yogurt is mixed in alongside cream cheese, with a little sweetened condensed milk for, well, sweetness. It's tart, creamy, but not too dense; just the kind of cake you can enjoy more than once in a while. The simple base allows for all kinds of toppings, an assortment of which are suggested. Feel free to eat it plain or switch it up entirely.
Tips: If you've never made a no-bake cheesecake before, you might not be aware that their texture tends to be a little softer than one baked in a water bath. That is, things can get messy. More often than not, the solution is to stick it in the freezer, but since that's not an option here, we didn't risk it. If you are planning to serve this dessert in more of a party setting, consider multiple mini Mason jars or ramekins. The crust can be pressed into each one, and once the filling sets, there's no worrying about overloading the contents with toppings. It also makes it that much easier to carry around. What, you don't like your cheesecake to go?
Tweaks: The toppings suggested here (bananas, cherries, almonds, syrup & sprinkles) are meant to mimic a banana split, sans ice cream. It works very well, with the fridge-cold and creamy cheesecake providing the base. But don't stop there! Pick your favorite flavor profile and run with it. Example: toffee cheesecake. Prepare with a chocolate cookie crumb crust, and serve with chocolate syrup, crushed Heath bar pieces, and caramel sauce. The cake is your oyster. Or something like that.
As always with our Bake the Book feature, we have five (5) copies of Seriously Delish to give away.