This Lemon Greek Yogurt Cheesecake combines the tangy richness of Greek yogurt with a smooth, lemony cream topping, all resting on a buttery digestive biscuit base. It's the perfect dessert for any occasion, with fresh mixed berries and mint adding a burst of color and flavor!
Why Everyone Will Love This Recipe
This cheesecake is the ideal balance of creamy and tangy. The Greek yogurt adds a refreshing depth to the filling, while the lemon zest brings out a zesty punch. The crunchy digestive biscuit base provides a satisfying contrast to the smooth filling. Plus, it’s simple to make and perfect for prepping ahead of time!
What Is Lemon Greek Yogurt Cheesecake?
A fresh twist on the classic cheesecake, this recipe uses Greek yogurt for a creamy, light texture. Unlike traditional cheesecakes that rely heavily on cream cheese, this version is subtly tangy and incredibly refreshing, making it a great summer dessert.
Pro Tips for the Best Lemon Greek Yogurt Cheesecake
- Gelatin Tip: Make sure to fully dissolve the gelatin to avoid lumps in the filling.
- Make it Ahead: This cheesecake needs at least 4 hours to set in the fridge, so prepare it the day before serving for best results.
- Add Flavors: Try adding a bit of vanilla extract to the cream mixture for an extra layer of flavor.
Frequently Asked Questions
Can I use a different type of biscuit for the base?
Yes, you can use other biscuits like Graham crackers or even shortbread if preferred.
Can I make this cheesecake without gelatin?
Gelatin helps the filling set and gives it the right texture, but if you don’t have it, you could try using agar-agar as a vegetarian alternative.
How to Store Lemon Greek Yogurt Cheesecake
Once made, cover the cheesecake with plastic wrap or place it in an airtight container and refrigerate for up to 3 days. The flavors will develop even further as it chills!
How to Freeze
To freeze, slice the cheesecake and wrap each slice tightly in plastic wrap before placing in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Ingredients
How to Make Lemon Greek Yogurt Cheesecake
Place the gelatin sheets in a bowl of cold water and let them soak for a few minutes.
Crush the digestive biscuits using a food processor until fine crumbs form. Melt the butter in a small saucepan and mix it with the crushed biscuits in a large bowl until well combined.
Press the biscuit mixture evenly into the base of a springform pan lined with plastic wrap, then chill in the refrigerator for at least 15 minutes.
In a large bowl, combine the cold heavy cream, sugar, and lemon zest. Using an electric mixer, whip until stiff peaks form.
Add the Greek yogurt to the whipped cream mixture and mix until smooth and well combined.
Squeeze out the gelatin and melt it in a small saucepan with the 20ml (1 tbsp) of heavy cream, stirring constantly until fully dissolved.
Pour the melted gelatin into the cream and yogurt mixture, and mix again with the electric mixer until fully incorporated.
Spread the cream mixture evenly over the chilled biscuit base and level the surface.
Refrigerate the cheesecake for at least 4 hours to allow it to set.
Before serving, decorate with fresh mixed berries and mint leaves for a beautiful, vibrant finish.
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