4 Ingredient No Bake Lemon Yogurt Cheesecake
This no bake lemon yogurt cheesecake is creamy, soft, light and refreshing. The cheesecake needs just 4 ingredients and doesn’t require any eggs. The cheesecake is easy to prepare and can be made ahead of time.
This lemon yogurt cheesecake doesn’t require any baking and is a great dessert to make for summer. You don’t need any special equipment to make it and everything can be mixed by hand.
Ingredients
- Icelandic skyr or Greek yogurt
- Condensed milk
- Lemon juice
- Graham cracker crust
Icelandic yogurt: This recipe is made with plain Icelandic skyr yogurt. You can substitute with a very thick Greek yogurt, but your cheesecake won’t be quite as set. Icelandic skyr is a thick dairy product that is often sold as yogurt, though it is technically classified as cheese. It has a creamy texture like yogurt but is thicker than Greek yogurt and less tangy. It also has more protein. The thick texture helps this cheesecake set up better, which is why I prefer using Icelandic skyr instead of Greek yogurt. If you do substitute for Greek yogurt, make sure to use a brand that makes a very thick Greek yogurt. Some brands are more runny and won’t work well for the recipe.
Condensed milk: Sweetened full fat condensed milk is used to sweeten the cake and also helps it set because the condensed milk becomes thicker when it is refrigerated.
Lemon juice: Lemon juice is used to add lemon flavor. The lemon juice also further thickens the condensed milk, which helps the cake set.
Graham cracker crust: I used a premade store-bought graham cracker crust. You can also easily make a homemade crust with crushed graham cracker crumbs mixed with melted butter.
How to Make No Bake Lemon Yogurt Cheesecake
- The yogurt and condensed milk are whisked together until smooth. The lemon juice is whisked in until incorporated.
- Pour the batter into your graham cracker crust. Place into the fridge for several hours or overnight to set.
- If desired, you can decorate the cake with whipped cream and lemon slices.
Expert Tips
- Cut the cake while it is still cold. To have very clean slices, put the cake in the freezer for about 1 hour before serving. You do have to watch the cake carefully during this time because freezing time can vary. You don’t want it to fully freeze solid, but you want to keep it in the freezer long enough that it is firming up, but it should still have some give. This will allow you to easily slice and remove the cake slices.
- You can use other types of crust like Oreo cookie crust or baked pie crust.
- You can use vanilla instead of plain skry if you want the cheesecake to be even sweeter.
More No Bake Cheesecake Recipes
- 4 Ingredient No Bake Tiramisu Yogurt Cheesecake
- 3 Ingredient No Bake Lemon Cheesecake
- 4 Ingredient No Bake Cloud Cheesecake
4 Ingredient No Bake Lemon Yogurt Cheesecake
Ingredients
- 2 1/4 cups (510g) plain Icelandic skyr yogurt, see note
- 1/2 cup + 1 tbsp (185g) sweetened full fat condensed milk
- 3 1/2 tbsp (50ml) lemon juice
- 1 (6 oz/170g) graham cracker pie crust
Instructions
- In a large mixing bowl, add yogurt and condensed milk. Whisk until smooth and evenly combined. Add in the lemon juice. Whisk until it is evenly incorporated. You should see the mixture thicken slightly when the lemon juice is mixed in. Taste and if needed, you can add a little more condensed milk.
- Transfer cheesecake filling into the graham cracker pie crust. Use an offset spatula to smooth the surface. Place cheesecake into the fridge for 4 hours or overnight, to set. If you want to decorate the cheesecake, wait for the filling to set and then decorate. I piped whipped cream frosting along the edges. Keep the cheesecake in the fridge until ready to serve.
- Optional step: about 60 minutes before you plan on cutting the cheesecake, place it into the freezer. You want the cheesecake to start to firm up but not be frozen solid. So it should feel firmer than before but still have some give. This will make it is easier to cut clean slices. Freezing time will vary, so I recommend to start checking at 30 minutes. Cut the cheesecake with a large sharp knife. Store any uneaten cheesecake in an airtight container in the fridge.
Notes
- Yogurt note: This recipe works best with Icelandic skyr yogurt because of its very thick consistency. Greek yogurt can also work if you use a brand that makes a very thick one, but please note the slices may not be as set compared to using skyr. There are two popular brands of skry in the US that can be found at most grocery stores alongside other yogurts: Siggi and Icelandic Provisions. I used plain nonfat Siggi Icelandic yogurt.* You can also use whole milk plain skry yogurt or if you prefer sweeter, you can use vanilla skyr yogurt.
- I used La Lechera sweetened condensed milk.* You do need to make sure to use regular sweetened condensed milk and not a dairy free condensed milk substitute.
- I used Amazon Grocery graham cracker crust.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Please send eggless recipes, I have not tried the cheesecake yet.
Hello! You can find all of our eggless recipes here.
Love your recipes!!
Thank you! We’re so glad you love them!
Yes any thing free I will try send it to me23150
We hope you enjoy this one!
I’m going to try this with Lemon Curd, since I’m out of sweetened condensed milk. We’ll see…
Let us know how that works!
Please excuse my question but what are graham crackers. Not sure if they are available in the UK.P
Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour!
They are like a slightly more crispy digestive biscuit. Using a digestive like plain McVitie’s crushed up gives the same result. Like the crust used in Banoffee
Thank you for sharing!