A blender makes quick work out of these No Bake Lemon Cheesecake Squares. They are a breeze to make and are a fresh, lighter take on a classic no-bake cheesecake.
As a foodie mom myself, I always hoped that my children would take an interest in cooking. Charlie, my 5 year old son, is in love with helping me in the kitchen and I seriously couldn’t be any happier. He wanted to make me a dessert for Mother’s Day (and buy me roses… he already knows I like white ones, he’s the definition of sweet) so we worked together to create a simple ‘sometimes food’ recipe using the Vitamix that he could make for me with the help of an adult. He knows I love anything lemon and was so excited to make me a sweet treat to enjoy on my special day!
I’ve been teaching Charlie how to use, and respect, some of the kitchen tools, and it’s giving him confidence and a world of creativity as he starts to experiment in the kitchen and create recipes of his own. He loves using the Vitamix and knows that he can only use it under our supervision. It’s so important to us that our boys grow up knowing how to cook and bake!
This cheesecake, though lighter than most others, is clearly still a treat. Served piled high with berries, they are both such a lovely spring or summer desserts that we’ll keep in rotation. I tried using both gelatin and agar-agar to set the unbaked cheesecake, each with a different result. The gelatin produced a firmer cheesecake that was much easier to cut. The agar produced a MUCH softer cheesecake and didn’t set very firm (see Charlie in the picture below for proof). If you are using the agar, at this point I would recommend leaving out the yogurt as you will get a better result.
No Bake Lemon Cheesecake Squares
- 1 1/2 c. graham cracker crumbs*
- 1/4 c. melted butter or coconut oil
- 2 Tbsp. honey
- pinch of sea salt
- 1 package of gelatine (or 4 tsp. agar-agar powder)**
- 4 Tbsp. fresh lemon juice, divided
- 2 Tbsp. boiling water
- 450 g (2 c.) brick cream cheese
- 3/4 c. vanilla Greek yogurt**
- 4 teaspoons lemon zest
- 1/4 teaspoon vanilla
- 1/3 cup honey OR 2/3 c. powdered sugar
*you can substitute 1 c. of the crumbs for toasted pecans or almonds, just process the crust ingredients in the blender, pulsing and scraping down the sides a few times to create the crust.
**to get a firmer cheesecake if using the agar-agar powder, leave out the yogurt.
- Combine all of the crust ingredients together and pat the mixture firmly in the bottom of a 9×9″ square pan, using the bottom of a flat glass to firmly and evenly press it down. Place in the refrigerator to chill while you make the filling.
- Combine the gelatine or agar-agar powder with 2 tablespoons of the lemon juice and stir to combine. Add the boiling water and continue to stir until well-combined. Add this mixture to the Vitamix blender along with the remaining ingredients (do not let it sit as it will quickly firm up). Place the lid on the blender and blend on level 5 (medium speed) for 45 seconds, until the mixture is smooth.
- Pour the cream cheese filling on top of the prepared base and chill the cheesecake for at least 4-5 hours or overnight. Cut into squares and serve. Store any leftover cheesecake in the refrigerator for up to 4 days.