Strawberry Lemon Cheesecake with Yogurt
Ingredients
For the Crust
2 cups crushed graham crackers or digestive biscuits
½ cup (115 g) unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
1 cup plain Greek yogurt (or vanilla yogurt for a sweeter flavor)
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1½ cups fresh strawberries, diced
1 tablespoon unflavored gelatin (optional, for a firmer no-bake cheesecake)
3 tablespoons cold water (if using gelatin)
Strawberry Topping
1 cup sliced fresh strawberries
2 tablespoons strawberry jam
1 tablespoon lemon juice
Instructions
- Make the Crust
Mix the crushed biscuits, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish.
Refrigerate for 20–30 minutes while preparing the filling. - Prepare the Filling
Beat the cream cheese until smooth.
Add the yogurt, powdered sugar, vanilla, lemon juice, and lemon zest. Beat until creamy.
Fold in the diced strawberries.
If using gelatin, sprinkle it over the cold water and let it bloom for 5 minutes. Microwave for 10–15 seconds until dissolved, then slowly mix it into the filling. - Assemble
Spread the filling evenly over the chilled crust.
Cover and refrigerate for at least 4–6 hours, or overnight, until set. - Make the Topping
In a small bowl, combine the strawberry jam and lemon juice.
Toss with the sliced strawberries until coated.
Spoon the strawberry mixture over the chilled cheesecake before serving.
Serving Suggestions
Garnish with whipped cream.
Add extra lemon zest and fresh mint leaves.
Serve chilled for the best texture.