2 Ingredient No Bake Lemon Yogurt Cheesecake
This cake has all the flavors of a light and creamy cheesecake. It doesn't require any baking or cooking and only needs 2 ingredients.
Ingredients
- 6 cups (1437g) lemon Icelandic skyr yogurt, see note
- 27 sheets graham crackers, see note
Instructions
- Line an 8 x 8 inch pan with parchment paper, leaving enough overhang above the cake pan that can be gripped like handles to easily lift up the cake out of the pan later.
- Spread a very thin layer of yogurt (about 2-3 tbsp worth) across the bottom of the lined pan. This will help act as a glue so that the crackers don't move too much. Line the bottom with a layer of graham crackers. You should be able to fit about 4 1/2 sheets across the bottom (with the 1/2 sheet cut slightly smaller to fit). (See photo in post for reference).
- Spread a thin layer of yogurt over the layer of graham crackers. Then add a second layer of graham crackers over the first. So each cake layer will be a double layer of graham crackers. A single layer is not enough because of all the moisture from the yogurt.
- Add 2 cups (479g) of yogurt over the crackers and use a small offset spatula to spread it evenly across.
- Add another double layer of crackers (using a little yogurt in between each cracker layer to help them stay in place), followed by another 2 cup yogurt layer. Add one more double layer of crackers (using a little yogurt in between each cracker layer to help them stay in place). Add the remaining yogurt on top. For the final yogurt layer, it does not need to be 2 cups and the layer can be thinner but it does need to cover the surface of the crackers. When you are done, you should have 6 layers total (3 double graham cracker cake layers and 3 layers of yogurt cheesecake filling). Lightly cover the surface of the baking pan with plastic wrap.
- Refrigerate the cake for at least 4 hours or overnight to allow the yogurt to thicken and the crackers to soften. Keep cake in fridge until ready to serve. Slice the cake with a large sharp knife, cleaning the blade between each cut. If desired, you can also add a frosting or more yogurt on top for decoration before serving. You can also garnish with fruit. I used whipped cream frosting. The whipped cream frosting recipe I used is provided in the recipe notes. Store any uneaten cake in an airtight container in the fridge.
Notes
- Sweetness note: This cake is only very lightly sweet. The yogurt filling is lightly sweet but when eaten with the graham crackers, it it is sweeter. It is still less sweet than traditional cheesecake. If you prefer a sweeter dessert, mix in a little honey or powdered sugar to the yogurt before adding the yogurt layers. You can also use a sweeter cookie base.
- Graham cracker note: Graham crackers usually come in sheets that can be broken into smaller individual crackers (usually 4 to a sheet). 27 sheets refers to the full sheets. You should have 108 individual crackers. I used Amazon Grocery Graham Crackers.*
- Yogurt note: This recipe uses skry yogurt which has a thicker consistency than Greek yogurt. If you find your skyr yogurt not sweet enough, you can mix in a little honey or other liquid sweetener to sweeten it. If you can't find lemon skyr yogurt you can use vanilla skry yogurt and add a few tbsp of lemon juice and lemon zest to make it lemon flavored. I used Siggi's lemon yogurt.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional Whipped Cream Frosting:
- 1.5 cups heavy cream
- 3 tbsp granulated white sugar
- Add cold heavy cream and sugar to a large mixing bowl. Beat on highest speed until soft peaks form. Frost over the surface of the cake.
- Estimated nutrition does not include optional whipped cream frosting.
Serving: 1slice, Calories: 271kcal, Carbohydrates: 38g, Protein: 14g, Fat: 8g, Saturated Fat: 3g, Sodium: 209mg, Fiber: 1g, Sugar: 17g, NET CARBS: 37
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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