No-Bake Lemon Cheesecake | High Protein, Eggless, No Refined Sugar
A bright, creamy, tangy no-bake lemon cheesecake set entirely in the fridge — no oven, no eggs, no gelatin. Made with thick Greek yogurt and cream cheese instead of condensed milk, so it's genuinely high protein and sweetened with monk fruit, not refined sugar. Real cheesecake taste, lighter and better for you.
Eggless high protein no-bake lemon cheesecake — creamy, tangy, and set without an oven
Why You'll Love This Recipe
If you've been searching for a no-bake lemon cheesecake that's creamy and tangy but also lighter and higher in protein, this eggless version is the one to save.
Most no-bake cheesecakes lean on condensed milk and a mountain of sugar to set and sweeten. This one skips both. The body comes from thick Greek yogurt and cream cheese, the set comes from fresh lemon juice reacting with the dairy — no eggs, no gelatin — and it's sweetened with a little monk fruit instead of refined sugar. Bright, fresh, and genuinely made from ingredients you recognise.
- ✅ No oven, no baking — sets in the fridge, perfect for hot summer days
- ✅ Completely eggless — no eggs and no gelatin, the lemon does the setting
- ✅ High protein — around 12g per serving from Greek yogurt and cream cheese, no protein powder
- ✅ No condensed milk & no refined sugar — sweetened naturally with monk fruit
- ✅ Bright lemon flavor — fresh juice and zest in every spoonful
- ✅ Make-ahead friendly — perfect for prepping dessert the night before
Make it as one dish or spoon it into individual cups for a portable, single-serve dessert — either way it comes together in about 15 minutes of hands-on time.
Ingredients You'll Need
(Full measurements in the recipe card below)
The Creamy Base
- • Cream cheese — softened to room temperature so it blends completely smooth. Gives that classic cheesecake tang and richness.
- • Greek yogurt — the protein and the body. Use thick, plain, unsweetened Greek yogurt or hung curd strained overnight for the firmest set.
The Setter & Flavor
- • Fresh lemon juice — does the work gelatin usually does. The acid thickens the dairy as it chills, so the cheesecake sets naturally. Fresh only — bottled won't set or taste the same.
- • Lemon zest — brightens the whole thing and deepens the lemon flavor.
- • Vanilla extract — rounds out the tang and adds warmth.
The Sweetener & Base
- • Monk fruit sweetener — natural sweetness with no refined sugar. Adjust to taste.
- • Muesli or oats + dates — the no-bake base layer. Use as a loose crumble or press into a firm base. Check it's unsweetened to keep this sugar-free.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Greek yogurt | Thick hung curd (strained overnight) works identically. For dairy-free, use thick coconut yogurt, though protein will drop |
| Monk fruit | Honey or maple syrup work, but they add natural sugar so it's no longer sugar-free |
| Muesli base | Blitzed oats + dates, crushed digestive biscuits (not sugar-free), or skip the base for pure cheesecake cups |
| Cream cheese | Use more strained Greek yogurt for a lighter, even higher-protein version |
| Fresh lemon | Lime works beautifully for a no-bake lime cheesecake variation |
How to Make It — Step by Step
Prepare the Base
Lightly crush the muesli. Use it as a loose crumble, or mix it with the melted butter and press about 15g into the base of each cup or dish. Chill while you make the filling.
Beat the Cream Cheese
Beat the cream cheese on its own until completely smooth and lump-free. This is the secret to a real cheesecake texture, so don't rush it.
Add Yogurt & Sweetener
Add the Greek yogurt and monk fruit. Beat until silky and fully combined. Taste and adjust the sweetness now, before it sets.
Add Lemon & Vanilla
Mix in the lemon juice, zest and vanilla. The mixture will visibly thicken as the lemon reacts with the dairy — this is what sets your no-bake cheesecake without gelatin.
Layer & Chill
Spoon the filling over the base and smooth the top. Refrigerate for at least 3 hours or overnight until firm. Garnish with lemon zest and a lemon slice before serving.
Tips for the Best Result
The thicker the yogurt, the firmer the set. Strain it overnight through a cloth or use a good thick Greek yogurt from the start.
Cold cream cheese leaves lumps. Let it soften fully and beat it alone first for a perfectly smooth filling.
Bottled lemon juice is weaker and won't set or taste the same. Fresh juice is what thickens the filling.
Three hours is the minimum. Overnight gives the cleanest, firmest set and the best flavor.
How to Store
Frequently Asked Questions
Yes. This recipe uses Greek yogurt and cream cheese instead of condensed milk, which keeps it high in protein and free from refined sugar while still tasting rich and creamy.
Completely. There are no eggs and no gelatin — the fresh lemon juice thickens and sets the cheesecake naturally as it chills in the fridge.
The protein comes from thick Greek yogurt and cream cheese, giving around 12g per serving with no protein powder needed.
Yes. Sweeten with monk fruit and use an unsweetened base such as oats and dates. If you use store-bought muesli or biscuits, check for added sugar before calling the whole dessert sugar-free.
The usual causes are watery yogurt, warm cream cheese, or not enough chilling time. Use thick strained yogurt, chill overnight, and make sure you added enough fresh lemon juice.
Yes — this recipe works beautifully layered into small glasses or jars for portable, single-serve no-bake lemon cheesecake cups. No crust or tin needed.
Nutrition Per Serving
| Nutrient | Per Serving (1 of 6) |
|---|---|
| Calories | ~210 kcal |
| Protein | ~12g |
| Carbohydrates | ~16g |
| Fat | ~10g |
| Sugar | ~6g (from yogurt & fruit) |
Calculated for 6 servings using plain Greek yogurt and monk fruit, without a sweetened base. Values are estimates and will vary with the exact brands you use.
Ingredients
Instructions
- Crush the muesli. Use as a loose crumble or press with melted butter into the base of cups. Chill.
- Beat the cream cheese alone until completely smooth.
- Add Greek yogurt and monk fruit; beat silky. Taste and adjust.
- Mix in lemon juice, zest and vanilla — it thickens as it meets the dairy.
- Spoon over the base and smooth the top.
- Chill at least 3 hours or overnight. Garnish with zest and a lemon slice.
▶ Watch Me Make It
See every step in action — including how the fresh lemon sets this cheesecake perfectly without a single egg, no gelatin and no oven.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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