|525 g||cream cheese|
|150 g||oat cookies|
|3 tbsp||lemon juice|
This easy no-bake cheesecake can be prepared ahead of time. It's easy to make and will surprise your guests! To take it over the top serve it with seasonal fruits and give it a little vitamin boost.
Add gelatin to water in a small bowl and set aside for approx. 8 - 12 min. Melt butter in a small pan over medium-low heat. Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin. Transfer cookie crumbs into a bowl and pour in melted butter, and stir until combined.
Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form. A small container can be helpful.
Add the cream cheese to the yogurt in a large bowl. Juice lemon and remove the seeds from the vanilla bean. Add the seeds and the lemon juice into the bowl. Mix well to combine by using a hand mixer with beaters or alternatively a whisk.
Add soaked gelatin with the water and sugar to a pan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Add this to the cream cheese mixture and stir to combine.
Pour the cream cheese mixture onto the crust in the baking form. Spread it evenly. A spatula can be helpful. Lightly tap on the countertop to release air bubbles. Transfer the baking form to the fridge and chill the cheesecake for approx. 3 hours.
Dip a knife into hot water and carefully run the knife along the outside of the cake. Remove the baking form and transfer the cheesecake on a cake platter. Enjoy!