Name: No-Bake Greek Yogurt Cheesecake with Pomegranate Syrup
Yield: 8 to 10 servings
Ingredients: Nonstick vegetable oil spray; 1½ cups fine graham cracker crumbs; ½ cup (1 stick) unsalted butter, melted, cooled slightly; ¼ cup sugar; 2 teaspoons powdered gelatin; 1½ pounds cream cheese, room temperature; 1½ cups plain whole-milk Greek yogurt; ¾ cup sugar; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; 2 cups flash-pasteurized pomegranate juice; ½ cup sugar; 2 tablespoons light corn syrup; Pomegranate seeds; A 9"-diameter springform pan

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Chris Court

Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. Use pomegranate juice that has been flash-pasteurized (such as Pom); fresh juice can turn brown when cooked.

Recipe notes