I love making this Lemon Yogurt Cheesecake because it’s simple, refreshing, and doesn’t require an oven. It’s one of those desserts that feels elegant but is actually very easy to prepare at home.
I call this my “zero-fail cheesecake” because the method is all about mixing and chilling. The flavor is creamy from the cream cheese, lightened with yogurt, and bright with lemon. Every slice feels cool, smooth, and not overly sweet—perfect for summer afternoons, dinner parties, or a cozy treat with coffee.
Why You‘ll Love This Recipe
- No-bake & beginner-friendly – You only need to mix and chill.
- Perfect balance of flavors – Creamy, tangy, and slightly sweet.
- Light yet satisfying – Not as heavy as traditional cheesecake.
- Beautiful presentation – Simple lemon and mint garnish makes it look bakery-worthy.
Ingredients
Biscuit Base
- 60g caramel biscuits (or digestive biscuits as a substitute)
- 25g unsalted butter (melted, let cool until warm to avoid scorching crumbs)
Cheesecake Layer
- 200g cream cheese (softened at room temperature for 2 hours; do not heat to melt)
- 25g fine sugar (increase to 30g if you like it sweeter)
- 100g plain yogurt (Greek yogurt preferred; if using regular yogurt, strain for 1 hour to remove excess liquid)
- 15g fresh lemon juice (avoid bottled juice for best flavor)
- 120g heavy cream (35% fat or higher, no need to whip)
- 50g warm milk (40–50°C, comfortably warm to touch; used to dissolve gelatin)
- 8g gelatin sheets (soaked in ice water for 10 minutes, then squeezed dry; or substitute 8g powdered gelatin + 24g cold water)
Decoration
- ½ fresh lemon (1 tsp zest for topping, plus thin slices for garnish)
- 2–3 mint leaves (optional, for garnish)
Instructions
1. Prep the Mold
Line the inside of a 6-inch springform pan with parchment paper, including the bottom. Leave the sides 1–2 cm higher than the pan to prevent overflow.
2. Make the Biscuit Base
Crush 60g biscuits into crumbs, leaving some small bits for texture.
Mix in 25g melted butter until every crumb is coated. Test by squeezing—the crumbs should hold together.
Press the mixture firmly and evenly into the pan base (about 0.5 cm thick). Chill for 10 minutes.
3. Make the Cheesecake Filling
Mix 200g cream cheese with 25g sugar until smooth and glossy.
Add 100g yogurt and 15g lemon juice. Stir until well blended.
Stir 8g softened gelatin into 50g warm milk until dissolved. Let cool slightly. Mix into the cheese batter until smooth.
Add 120g heavy cream and stir until evenly combined. The batter should be smooth, creamy, and pourable.
4. Assemble & Chill (at least 4 hours)
Pour the cheesecake mixture onto the chilled biscuit base.
Tap the pan gently to release air bubbles. Smooth the top.
Refrigerate for at least 4 hours, or overnight, until firm.
5. Decorate & Serve
Wrap a warm towel around the pan sides (or use a hairdryer briefly) to loosen. Remove the cheesecake from the mold.
Cut the cake into 4 slices. Sprinkle lemon zest over the top and garnish with lemon slices and mint leaves(if using).
Frequently Asked Questions
Q: Can I use powdered gelatin instead of sheets?
Yes! Use 8g powdered gelatin + 24g cold water. Let it bloom before mixing into the warm milk.
Q: How long can I store this cheesecake?
It keeps well in the fridge for 3–4 days. Store covered to prevent it from drying out.
Q: Can I freeze it?
Yes, you can freeze slices for up to 2 weeks. Thaw overnight in the fridge before serving.
Q: Can I make it without lemon?
Yes, but the lemon really helps balance the creaminess. You could swap with orange juice for a sweeter citrus note.
No-Bake Lemon Yogurt Cheesecake
Ingredients
Biscuit Base
- 60 g caramel biscuits or digestive biscuits as a substitute
- 25 g unsalted butter melted, let cool until warm to avoid scorching crumbs
Cheesecake Layer
- 200 g cream cheese softened at room temperature for 2 hours; do not heat to melt
- 25 g fine sugar increase to 30g if you like it sweeter
- 100 g plain yogurt Greek yogurt preferred; if using regular yogurt, strain for 1 hour to remove excess liquid
- 15 g fresh lemon juice avoid bottled juice for best flavor
- 120 g heavy cream 35% fat or higher, no need to whip
- 50 g warm milk 40–50°C, comfortably warm to touch; used to dissolve gelatin
- 8 g gelatin sheets soaked in ice water for 10 minutes, then squeezed dry; or substitute 8g powdered gelatin + 24g cold water
Decoration
- ½ fresh lemon 1 tsp zest for topping, plus thin slices for garnish
- 2 –3 mint leaves optional, for garnish
Instructions
Prep the Mold
- Line the inside of a 6-inch springform pan with parchment paper, including the bottom. Leave the sides 1–2 cm higher than the pan to prevent overflow.
Make the Biscuit Base
- Crush 60g biscuits into crumbs, leaving some small bits for texture.
- Mix in 25g melted butter until every crumb is coated. Test by squeezing—the crumbs should hold together.
- Press the mixture firmly and evenly into the pan base (about 0.5 cm thick). Chill for 10 minutes.
Make the Cheesecake Filling
- Mix 200g cream cheese with 25g sugar until smooth and glossy.
- Add 100g yogurt and 15g lemon juice. Stir until well blended.
- Stir 8g softened gelatin into 50g warm milk until dissolved. Let cool slightly. Mix into the cheese batter until smooth.
- Add 120g heavy cream and stir until evenly combined. The batter should be smooth, creamy, and pourable.
Assemble & Chill (at least 4 hours)
- Pour the cheesecake mixture onto the chilled biscuit base.
- Tap the pan gently to release air bubbles. Smooth the top.
- Refrigerate for at least 4 hours, or overnight, until firm.
Decorate & Serve
- Wrap a warm towel around the pan sides (or use a hairdryer briefly) to loosen. Remove the cheesecake from the mold.
- Cut the cake into 4 slices. Sprinkle lemon zest over the top and garnish with lemon slices and mint leaves(if using).
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