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!
xo
Tori
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!
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs*
- 2 tablespoons brown sugar (packed)
- 1/3 cup melted butter
- Pinch salt
Filling:
- 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)
Instructions
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:
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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).
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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.
Recipe Notes
*substitute gluten free graham crumbs to make it gluten free
I’m not from Canada so there may be a bit of a “language” barrier – is icing sugar the same as powdered sugar? Going to try this weekend and want to make sure – thanks so much!
Yes to my knowledge they are the same!
Can you use plain greek yogurt and add some vanilla to it?
Thanks so much – looking forward to trying this recipe.
Hi Monika you sure could! Enjoy!
Thank you Tori.
I made this cheesecake with plain Greek yogurt with a bit of vanilla and it turned out amazing! I have been asked to make it again for a bbq this weekend.
This recipe is a keeper! Super easy and delicious.
Our local stores have been out of gelatin since the beginning of the year… Any substitute possible? I’m dying to make this!
Excellent! Easy and super tasty! It was a hit at my backyard BBQ! Will definitely make again. Thanks for the fab recipe.
So glad you enjoyed it Deanna!
This is just amazing!!!! And easy!
This is definitely a new family favourite! So easy, fresh and SO delicious!! Thanks, Tori!!
Do i just double the recipe to make it fit a 9×13 pan?
Thanks!
How long does this keep in the fridge?
It should last 2-3 days!
Can you put it in the freezer to speed setting time?! I just made this for a get together this evening 😩
Yes that will help speed it up!
Thank you! This was SO good! I put it in the freezer for 20 mins to set and the rest of the time fridge – it was perfect for this evening. Your recipes are the absolute best ❤️
So glad you enjoyed it Shannon!
Turned out amazing! Topped it with blueberries and the last of the raspberries from our garden.
Your recipes never disappoint 🙂 Thank you!
Is the gelatin powder form?
Hi Gina yes it is!
Will this work with a somewhat drained french yogurt? I just made some from scratch!
Hey Joy! That should work great – please let us know if you try! Tori
Hi I never buy fresh so I dont have fresh so can I use bottled lemon juice so that mean il not be using zest will dessert be fine
Hi yes you can use the bottled juice it may not taste exactly the same of course!
Hi i always use bottle lemon juice wen fresh is called for, as theres definitely no difference