Recipe: Raspberry-Lemon Yogurt Cheesecake

This recipe is wonderful for the summer because it doesn’t require baking. Cold and refreshing, this tart treat is a wonderful summertime dessert.


  • 1 cup finely chopped walnuts or pecans (for crust)
  • 1 Tbsp. sugar (for crust)
  • 2 Tbsp. melted butter or coconut butter (for crust)
  • 1 1/2 cups yogurt cheese (for filling)
  • 1 cup powdered sugar or other light-colored sugar (for filling)
  • 1 small lemon (for filling)
  • 1 cup fresh raspberries (for filling)


  1. In a small bowl, toss the chopped nuts, sugar, and melted butter or oil until crumbly. Press the crust mixture into the bottom of an 8-inch springform pan. Place in the refrigerator.
  2. In a medium bowl, mix together the yogurt cheese and sugar until smooth.
  3. Grate the entire lemon peel, and then juice the lemon. Add both the zest and juice to the yogurt cheese and sugar.
  4. Crush half of the raspberries and add them and their juice to the yogurt cheese mixture. Mix very well.
  5. Remove crust from refrigerator and fill with the yogurt cheese mixture. Place the remaining raspberries on top of the cheesecake.
  6. Cover tightly with plastic wrap, and chill for at least 4 hours, or overnight. The cheesecake can be chilled in this manner for up to two days.

At A Glance

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