I Made a No-Bake Lemon Yogurt Cheesecake—And It Might Be the Lightest, Creamiest One Yet
I wanted to create a cheesecake that wasn’t too heavy, with just the right balance of tangy and creamy. This one uses yogurt for a light, smooth texture and fresh lemon juice for a burst of citrus. The base is made with buttery caramel biscuits, and the whole cake sets in the fridge—no oven required! It’s the perfect dessert to brighten up your day or impress your guests with minimal effort.
Why You‘ll Love This Recipe
- No baking needed—just chill and enjoy
- Tangy, fresh flavor from real lemon and yogurt
- Beautiful, elegant presentation with minimal effort
- Light and creamy texture that melts in your mouth
- Simple ingredients, easy steps, and beginner-friendly
Ingredients
For the base
- 60g caramel biscuits
- 25g melted butter
For the cheese filling
- 200g cream cheese, softened at room temperature
- 25g granulated sugar
- 100g thick unsweetened or low-sugar yogurt
- 15g fresh lemon juice
- 50g warm milk (not hot)
- 8g gelatin sheets (soaked in ice water for 10–15 minutes until softened)
For decoration
- lemon zest, to taste
- lemon slices, to taste
Instructions
1. Make the base
Put 60g caramel biscuits into a cup or bowl and crush them using a pestle (or rolling pin) into fine, even crumbs. Don’t over-process; keeping a few small bits adds texture.
Melt 25g butter in the microwave on low for 30 seconds to 1 minute, or use a double boiler.
Mix the melted butter into the biscuit crumbs with a spatula until evenly combined into a wet, sandy texture.
Transfer the mixture into an 11×11×8cm mold lined with parchment paper. Press down firmly with the back of a spoon or a flat-bottomed glass to form a tight, level base—especially around the edges.
2. Make the cheese filling
In a large bowl, add 200g softened cream cheese and 25g sugar. Mix until smooth and fluffy; the sugar should dissolve completely.
Add 100g yogurt and 15g lemon juice one at a time, stirring well after each addition. Be gentle to avoid too many air bubbles.
3. Add the gelatin
Squeeze excess water from 8g softened gelatin and dissolve it in 50g warm milk (do not overheat to preserve gelatin’s setting power).
Slowly pour the gelatin mixture into the cheese filling while gently whisking. Stir until smooth and fully combined with no lumps.
4. Chill to set
Pour the cheese filling into the prepared mold with the biscuit base.
Tap the mold on the table 2–3 times to release any large air bubbles.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
5. Unmold and decorate
Gently remove the cake from the mold and place it on a serving plate.
Sprinkle lemon zest over the top and decorate with thin lemon slices.
Slice and serve chilled—your bright and creamy Lemon Yogurt Cheesecake is ready!
Frequently Asked Questions
Can I use powdered gelatin instead of gelatin sheets?
Yes. For 8g of gelatin sheets, you can use about 2.5–3g powdered gelatin. Bloom it in a bit of cold water and warm it gently with the milk as described.
Can I make this ahead of time?
Definitely! It’s best made a day in advance so it can chill overnight and set properly.
Can I use flavored yogurt?
You can, but I recommend unsweetened or low-sugar to avoid overpowering the lemon and cream cheese flavors.
What if I don‘t have caramel biscuits?
Digestive biscuits or graham crackers make great substitutes, though the flavor will be slightly different.
No-Bake Lemon Yogurt Cheesecake
Ingredients
For the base
- 60 g caramel biscuits
- 25 g melted butter
For the cheese filling
- 200 g cream cheese softened at room temperature
- 25 g granulated sugar
- 100 g thick unsweetened or low-sugar yogurt
- 15 g fresh lemon juice
- 50 g warm milk not hot
- 8 g gelatin sheets soaked in ice water for 10–15 minutes until softened
For decoration
- lemon zest to taste
- lemon slices to taste
Instructions
Make the base
- Put 60g caramel biscuits into a cup or bowl and crush them using a pestle (or rolling pin) into fine, even crumbs. Don't over-process; keeping a few small bits adds texture.
- Melt 25g butter in the microwave on low for 30 seconds to 1 minute, or use a double boiler.
- Mix the melted butter into the biscuit crumbs with a spatula until evenly combined into a wet, sandy texture.
- Transfer the mixture into an 11×11×8cm mold lined with parchment paper. Press down firmly with the back of a spoon or a flat-bottomed glass to form a tight, level base—especially around the edges.
Make the cheese filling
- In a large bowl, add 200g softened cream cheese and 25g sugar. Mix until smooth and fluffy; the sugar should dissolve completely.
- Add 100g yogurt and 15g lemon juice one at a time, stirring well after each addition. Be gentle to avoid too many air bubbles.
Add the gelatin
- Squeeze excess water from 8g softened gelatin and dissolve it in 50g warm milk (do not overheat to preserve gelatin's setting power).
- Slowly pour the gelatin mixture into the cheese filling while gently whisking. Stir until smooth and fully combined with no lumps.
Chill to set
- Pour the cheese filling into the prepared mold with the biscuit base.
- Tap the mold on the table 2–3 times to release any large air bubbles.
- Cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Unmold and decorate
- Gently remove the cake from the mold and place it on a serving plate.
- Sprinkle lemon zest over the top and decorate with thin lemon slices.
- Slice and serve chilled—your bright and creamy Lemon Yogurt Cheesecake is ready!
Leave a Reply