This Lemon Yogurt Cheesecake is a refreshing and tangy dessert that combines the creamy richness of cream cheese with the brightness of lemon yogurt and lemon juice. Topped with a tangy lemon glaze, this no-bake cheesecake is light, flavorful, and perfect for any occasion. The digestive biscuit base adds a satisfying crunch, while the lemon slices make for an elegant decoration.
Preparation Time:
- Prep Time: 30 minutes
- Chill Time: 4-5 hours
- Total Time: 4 hours 30 minutes
Ingredients:
For the Base:
- Digestive Biscuits: 200g (about 1½ cups)
- Melted Butter: 100g (about ½ cup)
For the Cream:
- Lemon Yogurt: 300g (about 1¼ cups)
- Cream Cheese (Philadelphia): 200g (about 1 cup)
- Fresh Cream: 250ml (about 1 cup)
- Sugar: 100g (½ cup)
- Lemon Juice: Juice of 1 lemon
- Gelatin Sheets: 10g (about 2-3 sheets)
For the Lemon Glaze:
- Lemon Juice: 100ml (about ½ cup)
- Orange Juice: 100ml (about ½ cup)
- Sugar: 70g (about ⅓ cup)
- Corn Starch: 15g (about 2 tablespoons)
For Decoration:
- Lemon: 1, sliced
Directions:
- Step 1: Prepare the Base
- Crush 200g digestive biscuits into fine crumbs.
- Mix the crumbs with 100g melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form an even base.
- Chill in the refrigerator while preparing the cream.
- Step 2: Prepare the Cream
- Soak 10g gelatin sheets in cold water for about 10 minutes until softened.
- In a mixing bowl, combine 300g lemon yogurt, 200g cream cheese, 250ml fresh cream, 100g sugar, and the juice of 1 lemon. Mix until smooth and well incorporated.
- Gently heat the softened gelatin sheets in a small saucepan or microwave (after squeezing out the excess water) until melted.
- Add the melted gelatin to the cream mixture and stir until well combined.
- Step 3: Assemble the Cheesecake
- Pour the cream mixture over the chilled biscuit base.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours or until fully set.
- Step 4: Prepare the Lemon Glaze
- In a saucepan, combine 100ml lemon juice, 100ml orange juice, 70g sugar, and 15g corn starch.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Let the glaze cool slightly, then pour it over the set cheesecake.
- Return the cheesecake to the refrigerator to chill until the glaze is firm.
- Step 5: Decorate and Serve
- Decorate the cheesecake with lemon slices before serving.
- Slice and serve chilled.
Serving Suggestions:
- Serve with a dollop of whipped cream for added richness.
- Garnish with mint leaves for a fresh, vibrant touch.
- Pair with a side of fresh berries for a burst of fruity flavor.
- Drizzle with extra lemon syrup for even more tangy goodness.
- Serve with a hot cup of coffee or tea to balance the tartness.
Cooking Tips:
- Make sure to press the biscuit base firmly to ensure it holds together.
- Stir the gelatin into the cream mixture slowly to avoid lumps.
- For a thicker glaze, add a bit more corn starch, but be sure to cook it thoroughly to avoid a raw starchy taste.
- Allow the cheesecake to chill for the full 4 hours (or overnight) to ensure it sets properly.
- If you don’t have gelatin sheets, you can use powdered gelatin—just follow the packet instructions for dissolving.
Nutritional Benefits:
- Lemon: Rich in vitamin C, which supports the immune system and overall health.
- Yogurt: Provides probiotics for gut health and is a good source of calcium.
- Cream Cheese: Adds a creamy texture while providing protein and calcium.
Dietary Information:
- Vegetarian-Friendly: This recipe contains no meat products, making it suitable for vegetarians.
- Gluten-Free Option: Use gluten-free digestive biscuits for the base to make the cheesecake gluten-free.
- Lower Fat Option: You can use low-fat yogurt and cream cheese to reduce the fat content.
Nutritional Facts (per slice, based on 12 servings):
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 25g
Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- The cheesecake can be frozen without the lemon glaze for up to 1 month. Thaw in the refrigerator overnight before serving.
Why You’ll Love This Recipe:
- Light and Refreshing: The combination of lemon yogurt and fresh lemon juice makes this cheesecake a refreshing dessert.
- No-Bake: This easy, no-bake recipe comes together with minimal effort and no oven time.
- Perfect for Entertaining: It’s a great make-ahead dessert for dinner parties or special occasions.
- Creamy and Tangy: The smooth and creamy texture is balanced by the tangy lemon glaze.
- Customizable: You can swap out the lemon for lime or orange for a different flavor twist.
Conclusion:
This Lemon Yogurt Cheesecake is the ultimate light and refreshing dessert, perfect for any occasion. The zesty lemon flavor paired with the smooth, creamy filling and crunchy biscuit base creates a deliciously balanced treat. Whether you’re looking for a make-ahead dessert for a gathering or a sweet indulgence for yourself, this cheesecake will not disappoint. Try it today, and savor every tangy, creamy bite!