This 3-step no fuss healthier No-Bake Lemon Yogurt Cheesecake is such a light and refreshing dessert to serve this summer. You can top it with any berry you wish of course but we love how the blueberries work with the lemon: blackberries, strawberries or raspberries would all be great too!
This was one of those recipes that took a few tries to get it perfect. The first was too soft, the second too lemony, and this one was just right according to my very fussy taste testers (Charles and Charlie). Both gave it a double thumbs up!
How to Make a Cheesecake Healthier
I love anything that can be made ahead, especially during the summer months. The addition of yogurt to this No-Bake Lemon Yogurt Cheesecake makes it lighter in taste (and on the waist). I also cut back on the sugar versus a traditional cheesecake – I thought it was plenty sweet with the amount we added here. You can use honey (the runny kind, not the creamed one) or icing sugar, it’s up to you. Regular sugar would probably work too, just use the same amount as the honey if you want to go this route.
You can make this cheesecake gluten free by using gluten free graham crumbs!
Decorating your Cheesecake
I found some little strawberry flowers in my garden that I used for garnish, but chamomile flowers would be adorable too! The flowers are optional but don’t they look pretty? It’s fun for the kids to help with too! I love only covering half of the cheesecake with fruit as shown here, but you can pile the berries on all of it too of course.
Tips for Making an Unbaked Cheesecake
I tried this recipe both with baking the crust and freezing the crust (no baking), and much prefer the baked crust. However, both work and since it’s summer after all you have the option should you really not want to turn your oven on for those few minutes. When you’re packing in your graham crust use the flat bottom of a cup to get a tight and even pack. It’s much easier than using your fingers.
And one last tip: be sure to mix your gelatine mixture JUST before adding to your cream cheese/yogurt mixture so that it doesn’t set prematurely. I have tried this with agar in place of the gelatine and it didn’t work well unfortunately. It’s something I will keep experimenting with. You could make this vegan by substituting vegan alternatives for the dairy products.
If you’re looking for more cheesecake recipes check out these Tequila Lime Cheesecake Bars (sooo good) – or this vegan version of the Tequila Lime Bars that we made into a full cheesecake! We also created a vegan Strawberry Coconut Cheesecake for Jilly’s blog last year that I’m still obsessing over! Super refreshing treats for the long weekend.
Happy “no-baking” my friends!
No-Bake Lemon Blueberry Cheesecake
No-Bake Lemon Blueberry Cheesecake
This no-bake lemon blueberry cheesecake is so light and refreshing, making it the perfect summer dessert!
- 1 1/4 cups graham cracker crumbs*
- 2 tablespoons brown sugar (packed)
- 1/3 cup melted butter
- Pinch salt
- 1 package gelatin (15 ml or 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 2 tablespoons boiling water
- 1-250 g package brick cream cheese
- 2/3 cup icing sugar, sifted (or 1/3 cup honey)
- 1 cup full-fat vanilla Greek yogurt
- 1 tablespoon finely grated lemon zest
- 2 cups blueberries for serving (or other berry)
To make the crust:
Combine all of the crust ingredients together in a medium bowl, mix well and press firmly (use the bottom of a flat drinking glass for best results) into a 9” springform pan (I used a fluted tart pan). Freeze for a minimum 15 minutes OR bake at 350F for 7 minutes and set aside to cool.
To make the filling:
Zest and juice a lemon. In a small bowl combine the gelatin with the lemon juice and boiling water. Stir until smooth and set aside (don’t let it sit too long before adding to the next step).
In a medium bowl, beat the cream cheese using an electric or stand mixer until smooth. Add the icing sugar, yogurt, lemon zest and gelatin mixture and continue beating until smooth, about 2-3 minutes, scraping the sides of the bowl down as needed.
Transfer the filling into the prepared crust and carefully smooth with the back of a spoon or rubber spatula. Refrigerate 6-12 hours (or overnight, covered), until firm, and top with blueberries before serving.
*substitute gluten free graham crumbs to make it gluten free