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No Bake Lemon Yogurt Cheesecake
5 from 6 votes

No-Bake Lemon Blueberry Cheesecake

This no-bake lemon blueberry cheesecake is so light and refreshing, making it the perfect summer dessert!

Course Baking, Dessert
Cuisine American
Keyword blueberry, Cheesecake, healthier, Lemon, No Bake
Prep Time 20 minutes
Resting time 12 hours
Servings 10
Author Fraîche



  • 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:

  1. 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:

  1. 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).
  2. 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.
  3. 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