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.





4 hr


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