“A luscious No-bake Low-Fat Yogurt Cheese Cake with Easy-Making Steps. You may try it anytime, any day!”

Yogurt is one of the staple food in my refrigerator. To eat it more interestingly, I find all sort of ways to have yogurt added to my dessert or fruits dishes.

Cheese cake is one of our favourite desserts, so far. However, those rich heavy cheese cakes are often too creamy, making me a little sick after having the entire slice… Well, this inspired me to make my own cheese cake. So, I made this cheese cake with my favourite yogurt added into it!

Adding yogurt is not just my personal preference, it is also to help to reduce its sweetness as well as making my cheese cake a lighter bodied one. Yes, a lighter body cake, but never afraid of losing its aromas.. This is a simple cake which you can make one easily anytime, as wished.

Yes, another reason for using yogurt is to replace the heavy cream. I’ve opted out the heavy cream entirely, just to reduce the calorie intake (chuckling)! No worries about the texture of this cake without heavy cream, it’ll still feel so smooth afterall, I promised!

This Yogurt Lemon Cheese Cake counts 220kcal for a square piece (about 80 gram).

Adding of lemon julienne creates a zesty relish while the refreshing taste of yogurt helps to reduce ‘too-creamy’ feeling, even after a big slice of it. Such combination extends a pleasant sweet-tangy aftertaste to the palate. It’s simply yummy!

8 digestive biscuit, crushed
4 tablespoon of butter, melted
1 package of 250 gram Cream Cheese, softened
⅓ cup of plain low-fat yogurt (about 3 tablespoon)
⅓ cup sugar (about 4 tablespoon)
½ teaspoon of lemon juice
½ teaspoon of gelatin
4 tablespoon of warm water

1 teaspoon of lemon zest (Optional)

6×6 square baking tin or round cake tin with removable base

1) To make crust, coarsely chop digestive biscuits. Mix with butter, and finely crush biscuits with fork.

2) Line 6 x 6-inch baking pan with cling wrap, with slightly extending over all sides. Press biscuit mixture firmly onto the base. Store it in the freezer.

3) Mix gelatin into warm water. Let is set down for 5 min, and then stir it till dissolved.

4) To make filling, put cream cheese, yogurt, sugar and lemon juice and dissolved gelatin into a large deep bowl. Beat mixture with electric mixer at low speed until well blended and smooth.

5) Take out pan of crust from the freezer. Spoon filling over crust. Use the back of the spoon to smoothen the surface of cake. Sprinkle lemon zest on top, or as garnish.

6) Cover and refrigerate it for at least 2 hours, or until firm.

I made this cake the night before, and it took me less than 30 min to complete. I stored my cheese cake in refrigerator, yes overnight, since it was to be consumed the next morning. The cake together with cling wrap, was easily removed from the pan. Otherwise, it’s more advisable to use cake tin with removable base. That way, you don’t need to place the cling wrap underneath, and risk your cheese cake with ‘fine lines’ engraved on the sides of the cake caused by the wrap after refrigeration. You may even serve the whole cake on the cake tin base!

I divided the cake into small squares, and brought some to work to share with my colleagues. The rest was kept for my family’s supper. I was so happy that my cheese cake was well commented by both my colleagues and family, even my little one. I will try to make with different flavour next time.

Tips: Use also 1/3 Less Fat original cream cheese, to further lower fat and reduce calorie, as desired.
*Gelatin is available in powder form.
*Vary the amount of yogurt, as desired.
*Use vanilla essence (½ teaspoon) instead of lemon juice, if preferred. Vanilla flavour goes well with this yogurt cheese cake, too.
* Change toppings to mango cubes, as desired. You may add mango essence to enhance flavour, too.