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Lemon Cheesecake

Lemon Cheesecake is a light, creamy, and citrusy dessert perfect for summer or any occasion. Made with reduced-fat ingredients, it delivers a smooth texture and bright lemon flavor without feeling too heavy. This easy-to-make cheesecake is a refreshing treat that pairs well with fresh berries or a drizzle of honey

  • Total Time: 5 hours 5 minutes (including chilling time)

Ingredients

To make this light and tangy lemon cheesecake, you’ll need:

  • Reduced-Fat Graham Cracker Pie Crust: 1 (9-inch), providing a crunchy base.
  • Cream Cheese: 2 (8-ounce) packages, for a smooth and creamy texture.
  • White Sugar: 1/2 cup, to sweeten the filling.
  • All-Purpose Flour: 1 1/2 tablespoons, helping to thicken the cheesecake.
  • Egg Substitute: 1/2 cup, reducing cholesterol while maintaining structure.
  • Lemon Juice: 2 1/2 tablespoons, adding bright citrus flavor.
  • Nonfat Lemon Yogurt: 1 (8-ounce) container, for a light, tangy twist

Instructions

. Preheat the Oven:

  • Set the oven to 350°F (175°C) and place the pie crust on a baking sheet.

2. Make the Cheesecake Filling:

  • In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
  • Add flour and mix well.
  • Beat in egg substitute and lemon juice until combined.
  • Stir in lemon yogurt until fully incorporated.

3. Bake:

  • Pour the cheesecake mixture into the crust.
  • Bake for 50-60 minutes, until the filling is set.

4. Chill and Serve:

  • Allow the cheesecake to cool at room temperature.
  • Refrigerate for at least 4 hours before serving for the best texture.
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 8 servings
  • Calories: 379 per serving