Healthy Lemon Cheesecake – a delicious recipe with Cream Cheese, Sugar, Vanilla, Egg, Salt, Lemon Greek Yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275u00b0F. Line a standard muffin tin with 9 muffin papers and lightly spray with cooking spray.
2
In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt; beat until combined. Beat in lemon yogurt.
3
Place a vanilla wafer to the bottom of each muffin liner and evenly spoon the batter on top of the cookie wafer. Garnish with lemon zest.
4
Bake, rotating pans halfway through, until filling is set, about 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
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, weight Fat-free Cream Cheese, 1/4 cups Sugar, 1/4 teaspoons Vanilla Extract, 1 whole Egg, and more.
Yes, Healthy Lemon Cheesecake 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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