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.