Yopa Strawberry Cheesecake Greek Yogurt & No Bake Cheesecake

Yoplait has stepped into the Greek yogurt arena with its product Yopa! Stirred Greek Yogurt that has 0% fat and comes in unusual flavours like Lotta Piña Colada.

They sent me a coupon to product test one of the yogurts and suggested some recipes too.

I was grateful for the coupon because like most Greek yogurts, theirs was not cheap. The idea of having a tub that tasted like strawberry cheesecake that I could use in an actual low fat cheesecake recipe was just too tempting. I had to make it.

No Bake Strawberry Greek Yogurt Cheesecake

Here were the basic ingredients I needed. I had very high hopes for this recipe and made it for Reg’s birthday. The yogurt was free but none of the other ingredients were!

I preheated the oven to 350F and sprayed my 8″ springform pan with a non-stick spray. The recipe says you can use a 9″ pie plate.

Of course I had to change it a bit because I do not like graham cracker crusts so I used tea biscuits instead. You need 1 1/4 cup graham cracker crumbs.

If you have only the cookies, feel free to break them up in a food processor like I did.

I added 1/4 cup of melted butter to the crumbs.

I put the crumbs into the pan and pressed firmly together and slightly up the pan with a measuring cup. I baked for 8 minutes and then let cool completely.

In a small microwaveable measuring cup I sprinkled 3 tbsp cold water with one 7 gram package of gelatine.

I let it stand for 2 minutes and then microwaved it on high for 30 seconds.

I beat 1 package (250 g) room temperature low fat cream cheese in my mixer.

You want it to be light and fluffy.

I added the tub of 500 grams of Yopa Greek Yogurt – Oh La La! Strawberry Cheesecake to the mix.

Then I added the dissolved gelatine. It got a little clumpy so I made sure and continue to scrape the sides until everything was well incorporated. It still had clumps though but I did my best.

I added the cream cheese filling on top of the cooled crust.

I smoothed everything with an offset spatula and let set in the fridge overnight until Reg’s birthday the next day but it needs 3 hours to set.

You could have added chopped strawberries to the filling but instead I decided to make a strawberry glaze.

Notice I do not have any final foodie photos of the cake?! There is a good reason for that!

Foodie Conclusion

I made this cake for Reg’s birthday which was at the beginning of Hal-Con. I wanted to make a dessert that would last us all weekend so I could just come home from a crazy day with lots of geeks and freaks and indulge in a delicious strawberry cheesecake.

That did not happen.

We enjoyed the cake the first night and thankfully Reg had two slices. The cake was more of a mousse than a cheesecake and without the glaze would not have been sweet or strawberry enough for my taste. But then the cake went bad! Black spots formed on top and then I saw green mold on the sides. Ew!

One thing about low fat treats is without the fat, I guess they go bad super quickly. Which totally bites because I had to throw out almost the whole cake! Which cost me time and money to make. I was pissed.

I would also like to note that I did sneak a quick taste of the Oh La La! Strawberry Cheesecake Yogurt before I made the filling and wow, was it ever sour! Not very sweet at all. Just tasted like a very thick yogurt with a slight strawberry flavour to me.

As a result, I am not impressed at all. I am mad that I went to all that work to make a cheesecake that did not taste like cheesecake and ended up throwing away good ingredients and money. I would not ever put that yogurt on my fruit without adding a heck of a lot of honey because it is just way too sour for me.

Considering how expensive this product is and that it certainly did not deliver that Oh La La! experience, I give this product two out of five wooden spoons.