3 Ingredient No Bake Lemon Yogurt Cheesecake
This no bake lemon yogurt cheesecake is creamy, high protein and lighter than regular cheesecake. It needs just 3 ingredients and is a cool and refreshing dessert. There is no baking or cooking required.
Ingredients
- 11 (130g) Golden Oreos
- 1/2 cup + 1 tbsp (185g) sweetened full fat condensed milk, plus more as needed for the crust, see note before starting
- 2 cups (453g) lemon Icelandic skyr yogurt
Instructions
- Grease the interior of a 7 inch round springform pan. Line the bottom with a parchment round. Line the sides with strips of parchment paper.
- Add Oreos to food processor and pulse to the consistency of crumbs. They do not need to superfine crumbs. Pinch to see if the crumbs stick together. If not, drizzle a little condensed milk, 1 tbsp at a time, until the crumbs start to stick. You only need a little bit of condensed milk and you want to thinly drizzle it to spread it across. Add the crumbs to your prepared baking pan. Press and compact the mixture evenly across the bottom to form a crust. Try your best to compact the mixture so the crust stays intact when you cut through.
- Add yogurt and condensed milk to a large bowl. Whisk until smooth. Transfer the batter to your prepared cake pan.
- Place the cheesecake into the fridge overnight to set. The filling will get thicker because the condensed milk gets very thick when refrigerated. The cake is just set enough to cut and serve, but if you want to make it easier to cut clean slices, I recommend semi-freezing the cake. To do this, 1-2 hours before you are going to cut the cake, place it into the freezer. You want the cake to only be firmer and semi-frozen (it still has some give when you press on it but it's firmer than before), not fully frozen, so you will need to check on it as freezing time varies depending on your freezer. Mine usually takes about 1 hour. Fully freezing the cake will cause the cake to be too solid to cut and when it is defrosts, it's actually less set than if it was cut straight from the fridge.
- If desired, you can also add whipped cream frosting or fruit as decoration before serving. Cut the cake with a large sharp knife and serve while still chilled. Store any uneaten cake in an airtight container in the fridge.
Notes
- Crust note: I prefer using Oreos as I felt they held up better. It's also best if you don't fully pulse them to fine crumbs. Small or bigger crumbs will absorb the excess moisture from the yogurt better. I did also try this with graham crackers but the crust was quite soft.
- Condensed milk note: Make sure to use a brand of sweetened condensed milk that is very thick and becomes like paste when refrigerated. Some brands are more runny and won't work well for this recipe. I used La Lechera condensed milk,*
- Yogurt note: This recipe works best with Icelandic skyr yogurt because of its very thick consistency. Greek yogurt will result in a cake that is more runny and not as set. There are two popular brands of skyr in the US that can be found at most grocery stores alongside other yogurts: Siggi and Icelandic Provisions. I used lemon Icelandic Provisions* for this recipe. If you don't have lemon skyr yogurt you can also use plain skyr and add 3 tbsp of lemon juice and 1/2 tsp zest.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- My cake is garnished with some piped sweetened whipped cream along the edges and lemon slices.
- Estimated nutrition does not include optional whipped cream frosting. The cake can serve 8-12. Estimated nutrition assumes 10 slices and is for one slice.
Serving: 1slice, Calories: 176kcal, Carbohydrates: 25g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Sodium: 84mg, Fiber: 2g, Sugar: 19g, NET CARBS: 23
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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