This Lemon Greek Yogurt Cheesecake is a light, crustless dessert made with creamy vanilla Greek yogurt, fresh lemon juice, and eggs. It has a smooth, slightly custardy texture and a bright, tangy flavor that’s perfect for spring or summer. Naturally high in protein and easy to make, it’s delicious on its own or topped with fresh fruit.
You only need 4 ingredients to make this simple and healthy-ish cheesecake, it’s gluten free, and loaded with protein!
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Greek yogurt: Use full-fat for the best texture. Vanilla is ideal, but you can use fruit-flavored Greek yogurt (like blueberry or peach) and omit the lemon juice for a different variation. Avoid nonfat or runny yogurt.
- Eggs: Large eggs at room temperature blend more smoothly and ensure even baking.
- Cornstarch: Do not substitute. It helps the cheesecake set and hold its shape.
- Lemon juice: Use freshly squeezed for the best flavor. Omit if using flavored yogurt.
Greek Yogurt Cheesecake
Equipment
- Blender
- 5-inch (13 cm) springform pan
- Mixing tools
- Oven
Ingredients
- 1½ cups full-fat vanilla Greek yogurt at room temperature
- 4 large eggs at room temperature
- ¼ cup cornstarch
- 1 medium lemon juiced, about 2 tablespoons or 30 ml
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (160°C). Grease a 5-inch (13 cm) springform pan or line with parchment paper.
- In a blender, combine Greek yogurt, eggs, cornstarch, lemon juice, and lemon zest. Blend until smooth and fluffy.
- Pour the batter into the prepared pan and gently tap it on the counter to release air bubbles.
- Bake for 60 minutes, or until the top is golden and the center is just set. The cheesecake will puff up and slightly deflate as it cools.
- Let cool in the pan at room temperature for 30 minutes. Then refrigerate for at least 2 hours, preferably overnight.
- Dust with powdered sugar, or serve with fresh fruit or whipped cream.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Useful Tips
- Blend thoroughly: Use a blender or food processor to fully emulsify the mixture. Hand mixing can leave it lumpy.
- Prevent cracks: Tap the pan gently on the counter before baking to release air bubbles that can cause surface cracks.
- Check doneness by jiggle: The center should wobble slightly when gently shaken, like set Jell-O. Overbaking will make it dry.
- Use the right pan size: A 5-inch springform gives height and a creamy center. A larger pan may result in a thinner, more custardy texture.
- Chill fully before slicing: At least 2 hours in the fridge, preferably overnight. Warm or semi-set cheesecake won’t slice cleanly.
- Line the pan if needed: If your springform leaks, line the base and sides with parchment to prevent mess and sticking.
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