Greek Yogurt No-Bake Lemon Cheesecake

  • Author: Kalona SuperNatural





  • 2 8-ounce packages of organic cream cheese, softened
  • 1 1/4 cup (10 oz.) Kalona SuperNatural Plain Greek Yogurt
  • Zest + juice of 1 lemon
  • 1/4 cup honey (decrease to 12 Tbsp. if using Vanilla Lavender yogurt)
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon extract or a few drops of lemon essential oil (optional)


  1. Place almonds, pecans, dates, butter, cinnamon and salt into the bowl of a food processor. Process until crumbly and mixture resembles coarse sand.
  2. Line the bottom of a 9-inch springform pan with a circle of parchment paper (or lightly grease a 9-inch pie plate with butter, if preferred).
  3. Press nut mixture into an even layer in the bottom of the pan using your fingers. Place pan in the fridge to chill while you make the filling.
  4. Wipe food processor bowl clean then add filling ingredients. Process until mixture is smooth. Pour over crust and return to fridge for 6 hours or up to overnight.
  5. For a firmer cheesecake, place in freezer for 1 hour prior to serving.
  6. Garnish with fresh berries and lemon zest, if desired, prior to serving