Crustless Lemon Or Vanilla Cheesecake With Greek Yogurt (Lowfat) – a delicious recipe with cream cheese, yogurt, sugar, vanilla, lemon rind, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
2
Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
3
Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
4
Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
5
Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
6
Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
7
Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
8
NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
551
kcal
Calories
35
g
Fat
34
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces cream cheese or 8 ounces neufchatel cheese, 16 ounces plain lowfat Greek yogurt (2 cups), 1/2 cup sugar (you may want more if making the lemon version), 1 1/2 teaspoons vanilla extract, and more.
Yes, Crustless Lemon Or Vanilla Cheesecake With Greek Yogurt (Lowfat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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