I love cheesecake especially the no-bake type. But sometimes all that butter from the crust and the fat from the condensed milk can be too much, so here is a lighter, “greeker” version that is also super easy to make. Since this is more of a mousse, it is also much easier to assemble, plus the single servings help you keep count of how much you eat.
This is a Greek style cheesecake because the main ingredients are Greek. I used the Greek cheese anthotiro which is a soft fresh cheese similar to ricotta (which you can also use) which is made from sheep milk. I also used low fat Greek yogurt and the famous pistachio nuts from the island of Aegina. Since the cheese and yogurt are low fat and not much sugar is used, it has fewer calories, with the fat being much lower than your average cheesecake. But don’t be fooled, this dessert may have less calories, but it tastes just like regular cheesecake.
Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust
For the mousse
- 16 oz anthotiro or ricotta cheese room temperature
- 16 oz lowfat Greek Yogurt
- 6 tablespoons sugar
- 2-3 teaspoons lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
For the crust
- 4-5 tablespoons shelled pistachios unsalted
- 2-3 dried figs
- 1/4 teaspoon cinnamon
- 2 teaspoons sugar
- In a food processor mix the pistachios, cinnamon, figs and sugar until almost powdery.
- Take 8 serving glasses (I used these small martini glasses-but glasses with a flat bottom can work better for the crust) and press the crust in the base.
- Wash the food processor and this time mix the the cheese, yogurt, lemon juice, vanilla, sugar, and salt until smooth for about 5 minutes. (I tried this with a hand mixer and did not work very well).
- Spoon the mixture in the glasses, it will be a bit liquidy.
- Put the glasses in the refrigerator for at least 4 hours before serving.
- Serve with some fresh fruit on top.