Raspberry Greek Yogurt Cheesecake (No Bake)

Instructions

1. Mix the butter in a medium-sized mixing bowl with the chocolate graham crackers crumbs until a sandy mixture forms.
2. Press the graham cracker mixture into a 9-inch springform pan and set the pan aside.
3. In a small bowl, combine the gelatin and milk together. Let sit for 10 minutes.
4. In a large mixing bowl, using an electric mixer on medium speed, whip the cream cheese until smooth and creamy, about 2-3 minutes.
5. Add the yogurt, sugar, and vanilla extract and whip until the mixture is homogenous and the whipped cream is fully incorporated. Add in the milk and gelatin mixture and mix until fully incorporated.
6. Add in the raspberry puree and mix until evenly distributed throughout the mixture.
7. Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for about 4 hours.
8. Let sit out for 10-15 minutes before slicing and serving.
9. Top with whipped cream or cool whip and a drizzle of chocolate syrup or ganache
10. Store leftovers in an airtight container in the refrigerator or freeze for later use.