No-Bake Strawberry Cheesecake

For the Crust:

400 gr Digestive biscuits 150 gr unsalted butter, melted

For the Filling:

400 gr cream cheese, room temperature 100 gr sugar 150 gr strained yogurt (10% fat) 1 tsp vanilla extract 200 ml heavy cream (room temperature)

For the Strawberry Topping:

500 gr strawberries, halved 70 gr brown sugar ⅓ tsp cinnamon ½ tsp nutmeg 2 tsp lemon juice 3 tsp water 1 tsp cornstarch

For the Garnish:

Whipped cream

For the Crust: Crush the Digestive biscuits into crumbs using a food processor or a rolling pin in a bag. Mix the crumbs with the melted butter in a bowl until combined.

Transfer the mixture to the base of a square springform pan, pressing it down evenly. Cover with plastic wrap and refrigerate for 30 minutes.

For the Strawberry Topping: 3. In a small saucepan, add the strawberries, brown sugar, cinnamon, nutmeg, lemon juice, water, and cornstarch. Heat over medium-high heat for 8-12 minutes, stirring occasionally, until caramelized.

Let the topping cool.

For the Filling: Whip the heavy cream until stiff peaks form. Add the cream cheese, yogurt, sugar, and vanilla, and mix until well combined.

For Assembling: Remove the crust from the fridge and pour the cheese mixture on top, smoothing the surface.

Add the cooled strawberry topping over the cream layer.

Cover with plastic wrap and refrigerate for 6 hours to set.

Cut the cheesecake into 9-12 pieces and serve.