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Lemon Yogurt Cheesecake (2)

No-Bake Lemon Yogurt Cheesecake

This no-bake Lemon Yogurt Cheesecake is creamy, refreshing, and perfectly balanced with tangy yogurt and fresh lemon. A beginner-friendly dessert that's light, smooth, and ideal for summer or any time you want a cool treat.
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Prep Time 40 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Servings 4

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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