Lemon Yogurt Cheesecake Pudding
This No-Bake Lemon Yoghurt Cheesecake Pudding is light, creamy, refreshing, and exactly the kind of dessert I want to be eating all summer long! With a buttery graham cracker crumb crust, a delicious cheesecake filling, and lemon curd on top, it’s super simple to make and the best part? No oven required. -Molly Wilkinson, @mollyjwilk
Serves 10-12
Ingredients-
For the Graham Cracker Base:
- 1 ½ cups (150g) graham cracker crumbs
- 6 tbsp (85g) unsalted butter, melted
For the Filling:
- 16 oz (450g) full-fat cream cheese
- ½ cup (100g) sugar
- Zest of 2 lemons
- ¼ cup (60ml) lemon juice
- ¾ cup (~190g) full-fat Greek yogurt
- 1 cup (240ml) heavy cream
To decorate:
- Lemon curd, of choice
- Fresh berries
- Lemon slices
- Mint
Directions-
- Start by making the crust by mixing together the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased pan using the bottom of a flat cup.
- Chill until set, about 20-30 minutes.
- Meanwhile, make the filling. Beat together the cream cheese and sugar until soft. Then add in the lemon zest, juice, and Greek yogurt. Mix to combine.
- Transfer to another bowl and in that same mixer bowl (doesn’t have to be clean!), add the cream. Whip with the whisk attachment to firm peaks. Fold together with the cheesecake base and then pour on top of the crust.
- Smooth the top, then cover with plastic wrap and chill at least 4 hours, until set.
- Take your favorite lemon curd and spread it to cover the top.
- Decorate with berries, lemon slices, and mint!
- Enjoy!
Recipe by Molly J. Wilkinson, @mollyjwilk
