No-bake cream cheese yogurt cake

Ingredients for 1 servings:

• 150 g butter biscuits (wholemeal)
• 125 g butter (yogurt butter)
• 6 sheets of gelatin
• 1 lemon(s)
• 500 g cream cheese
• 400 g low-fat yogurt
• 125 ml orange juice or 1 large orange
• 50 g sugar
• n. B. Fruits

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

makes about 8 pieces

Place the cookies in a large freezer bag. Seal the bag and use a rolling pin to crush the cookies into fine crumbs. Melt the butter in a small saucepan, remove from the heat, add it to the cookie crumbs, and mix with the crumbs. Then pour the crumbs into a 20 cm diameter springform pan lined with baking paper and press them firmly into the bottom of the pan with a spoon. Squeeze the lemon and remove 2 tablespoons of the juice. Mix the cream cheese, yogurt, and lemon juice with a hand mixer. Soak the gelatin in cold water for about 5 minutes. Heat the orange juice and sugar in a saucepan, stirring constantly until the sugar dissolves. Remove from the heat and dissolve the squeezed gelatin in it. Stir the gelatin and juice mixture into the cream cheese. Spread the cream cheese mixture on the cookie base and chill the cream cheese cake for at least 3 hours. Garnish with fresh fruit, if desired, before serving.