No Bake Lemon Cheesecake


When I made the No Bake Cheesecake Bites recently, I found them quite sweet and so I thought it would be a good idea to try a lighter  version, using less sugar and adding a distictive lemon flavour.  I then decided to use a recipe for a vintage favourite, ‘Lemon Slice’ as the base for my cheesecake.  It was then that I realised I’d failed from the beginning making this dessert healthy & relatively fat free.  The filling though ticks all the boxes, as I used greek yoghurt, ricotta & low fat philadelphia. (You can also substitute one of these with cottage cheese.)  It isn’t very sweet, but I didn’t want a dessert that was sickly sweet. Next time I would change the base using almonds, and a dried fruit (which allows sweetness, but more importantly the ‘stickiness’ that keeps it compact) as a ‘healthier’ option.  I did make too much for the base, (my cake tin had a diameter of 18cm) so I decided to roll it into balls and top them with a basic lemon icing … so exactly like the lemon slice recipe but balls instead of squares.

Lemon Slice Balls

  • 250g plain, sweet biscuits
  • 150ml sweetened condensed milk (1/2 can)
  • 100g butter
  • 1 cup dessicated coconut (+ extra)
  • lemon zest from one lemon
  • 1 cup icing sugar
  • lemon juice (circa 1/4 cup)
  1. Crush the biscuits, melt the butter and mix all ingredients together, until well combined. *
  2. Roll into equal sized balls, and roll in extra coconut. Place in refrigerator.
  3. Add lemon juice to icing sugar a little at a time until you achieve a thick icing, spoon or pipe a little dollop on top of each ball.


  • 250g light philadelphia cheese
  • 250g ricotta
  • 250g greek yoghurt
  • 2 tablespoons stevia
  • 3 teaspoons gelatin powder
  • 3 tablespoons boiling water
  • lemon juice and zest from 2 lemons
  1. * Follow the above recipe and instead of rolling it into balls, press it into the base of a springform tin, there is enough to also press around sides of the tin if you like more crust. (I actually think it’s a better idea as it makes removing the cheesecake from the tin much easier).
  2. Sprinkle gelatine over boiling water in a heatproof bowl. Whisk until gelatine has dissolved. Set aside to cool.
  3. In an electric mixer, add philadelphia, ricotta, yoghurt and stevia. Add lemon juice, half at a time. Taste to ensure you’re happy with the flavour.  You can add more lemon juice or more stevia if you prefer it sweeter.  Mix all until well combined.
  4. Pour mixture into cake tin, sprinkle with lemon zest and refrigerate ofr 3 hours.
  5. Serve straight from refrigerator.