4 Ingredient No Bake Tiramisu Yogurt Cheesecake
This no bake yogurt cheesecake is easy to prepare and tastes like tiramisu flavored cheesecake. It needs just 4 ingredients and is a high protein dessert that is refreshing and lighter than traditional cheesecake or tiramisu.
Ingredients
- 1 cup (8fl oz/237ml) espresso, brought to room temperature, see note
- 42 ladyfingers
- 6 cups (1500g) plain or vanilla nonfat Icelandic skyr yogurt
- 1/4 cup (20g) Dutch process cocoa powder, for dusting on top
Instructions
- Line a 9 x 9 inch pan with parchment paper, leaving some overhang for easy removal later.
- Pour the espresso mixture into a medium mixing bowl, one that is just wide enough for dipping a whole ladyfinger easily (a ladyfinger is around 4 inches, so you’re looking for a bowl around 5 inches wide). With the firmer/sugary side facedown, dip the ladyfinger quickly into the espresso (submerging it about halfway) and remove it right away so it doesn’t become too soft. Place it into the bottom of the baking pan (dipped side facedown onto the pan). Repeat this process, until you have lined the bottom of the baking pan with dipped ladyfingers. You should have about 14 ladyfingers (2 rows of 7).
- Add 2 packed cups (500g) of yogurt over the cookies and use a small offset spatula to spread it evenly across. Try to only spread the yogurt out enough to cover the cookies and not past the cookies. Repeat this process two more times, so you should have a total of 6 layers. The final layer is yogurt. For the final yogurt layer, you can make it a little bit thinner; just enough to generously cover the surface (I used about 400 grams of yogurt for the final top layer). Lightly cover the surface of the baking pan with plastic wrap.
- Place into fridge for about 4 hours or overnight to allow the cookies to soften. Keep the cake in the fridge until ready to serve. Dust the surface with cocoa powder right before cutting and serving. Uneaten cake can be stored in the fridge in an airtight container for up to a few days.
Notes
- You will need about 8 oz of liquid to have enough for dipping. If you like a very strong espresso flavor, you can use 8 oz of just espresso. If you prefer a less strong espresso flavor, you can dilute the espresso with some water. I will usually brew about 4 to 6 oz of espresso and then dilute with water 4 or 2 oz of water (so ending up with 8 oz of liquid total), depending on who I am making the cake for.
- Traditionally, the ladyfingers are fully dipped, but I recommend only dipping halfway and dipping the firmer side in. This is because the yogurt also will soften the ladyfingers and dipping halfway only will prevent the ladyfingers from turning too soft.
- Make sure to wait until right before serving to add the cocoa powder, otherwise the cocoa powder will turn a little wet and clumpy if it sits out as it will absorb the moisture from the yogurt layer.
- I used Forno Bonomi ladyfingers* and Siggi Icelandic yogurt.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 206kcal, Carbohydrates: 33g, Protein: 15g, Fat: 2g, Saturated Fat: 0.2g, Sodium: 75mg, Fiber: 1g, Sugar: 19g, NET CARBS: 32
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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