Creamy, fresh and lightly tangy, this no-bake lemon cheesecake combines rich cream cheese with thick yoghurt for a beautifully smooth filling. It’s the perfect way to make the most of lemon season and an easy make-ahead dessert for entertaining or special occasions.
Ingredients
Biscuit base
- 250 g plain sweet biscuits (such as Super Wine or Digestives), crushed
- 100 g unsalted butter, melted
- Pinch of salt
Lemon cheesecake filling
- 500 g cream cheese, softened
- 500 g Re Dairy natural probiotic yoghurt
- 150 g caster sugar
- Finely grated zest of 2 lemons
- 60 ml fresh lemon juice
- 2 tsp vanilla extract
- 5 g powdered gelatin
- 75 ml cold water
To decorate (optional)
- Finely grated lemon zest
- Thin lemon slices
- Mint leaves
Instructions:
Prepare the biscuit base
Combine the crushed biscuits, melted butter and salt until well mixed. Press firmly into the base of a 22cm springform tin using the back of a spoon or the base of a glass. Refrigerate for at least 30 minutes.Make the cheesecake filling
Beat the cream cheese and caster sugar until smooth. Add the yoghurt, vanilla, lemon zest and lemon juice, mixing until well combined.Bloom the gelatin
Sprinkle the powdered gelatin over the cold water and leave for 5 minutes to bloom. Microwave in 10-second bursts, stirring between each burst, until fully dissolved. Do not boil.Fold through the filling
Whisk 3-4 tablespoons of the cheesecake mixture into the warm gelatin until smooth. Slowly pour the gelatin mixture into the remaining filling and fold gently until fully incorporated.Set the cheesecake
Pour the filling over the chilled base and smooth the surface. Refrigerate for at least 8 hours, preferably overnight, until set.Slice and serve
Carefully release the cheesecake from the springform tin. Slice with a warm, clean knife, wiping it between each cut. Decorate with lemon zest, lemon slices and mint leaves before serving.
