No Bake Lemon Cheesecake with Yogurt and Honey


  • 2 cups graham cracker crumbs
  • 6 tbs unsalted butter
  • finely grated rind and juice of 2 lemons
  • 1 envelope unflavored gelatin
  • 1/2 lb of cream cheese, softened
  • 1/2 lb of cream cheese, softened
  • 1/4 cup honey
  • 2 egg whites
  • Shredded lemon rind, blanched for decoration
  • Mint sprigs for decoration
This is delicious creamy honey touched cheesecake.  The best thing about the cheese cake is that you don’t have to bake it.


  • Grease an 8 inch spring form cake pan.
  • To make the base stir the graham cracker crumbs into the melted butter and mix well.
  • Press the mixture evenly all over the bottom of the pan and chill.
  • Add water to the juice from the lemons to make 2/3 cup.
  • Sprinkle the gelatin over the lemon juice and water in a bowl and let soak for 2 to 3 minutes.
  • Set the bowl over a simmering pan of water until the gelatin is disolved.
  • Let cool slightly.
  • Whisk the cream cheese, yogurt and honey together in a bowl.
  • Stir in the grated lemon rind and the dissolved gelatin.
  • Beat egg whites until stiff, then fold into the mixture.
  • Pour into the pan and level the surface.
  • Chill at least 4 hours until set.
  • Remove cheese cake from pan and decorate with lemon rind and mint to serve.


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