Honey No-Bake Cheesecake

Instructions

1. 1

   Crush the graham crackers in a food processor until finely ground.

   Tip: Use a plastic wrap to prevent crumbs from escaping

2. 2

   Mix the graham cracker crumbs with 20g of melted butter until well combined.

   Tip: Press the mixture into the bottom of a 20cm round cake pan

3. 3

   In a blender or food processor, combine the cream cheese, honey, and vanilla extract.

   Tip: Blend until smooth and creamy

4. 4

   Add the Greek yogurt and blend until well combined.

   Tip: Make sure to scrape down the sides of the blender

5. 5

   In a separate bowl, whisk the eggs until lightly beaten.

   Tip: Temper the eggs by slowly pouring the cream cheese mixture into the eggs while whisking

6. 6

   Pour the egg mixture into the cream cheese mixture and blend until smooth.

   Tip: Add the melted butter and blend until fully incorporated

7. 7

   Pour the cheesecake mixture over the graham cracker crust.

   Tip: Smooth the top with a spatula

8. 8

   Refrigerate the cheesecake for at least 4 hours or overnight.

   Tip: Let it set before serving

9. 9

   Once set, slice the cheesecake and serve.

   Tip: Garnish with fresh fruit or honey, if desired