4-Ingredient Lemon Greek Yogurt Cheesecake

This Lemon Greek Yogurt Cheesecake is a bright, crustless dessert made from creamy vanilla Greek yogurt, fresh lemon, and eggs. With a smooth, slightly custardy texture and a lively, tangy finish, it’s an ideal light dessert for spring and summer. Naturally high in protein, gluten free, and quick to prepare, this cheesecake is delicious on its own or served with fresh berries or a dollop of whipped cream.

You need just four main ingredients to make this simple, healthier-feeling cheesecake. It’s gluten free, packed with protein, and requires minimal hands-on time.

Ingredient Tips

• Greek yogurt: Choose full-fat vanilla Greek yogurt for the creamiest texture and best flavor. If you prefer, substitute a fruit-flavored Greek yogurt (for example blueberry or peach) and omit the lemon for a different variation. Avoid thin or nonfat yogurts, which can lead to a runny filling.
• Eggs: Use large eggs at room temperature so they incorporate smoothly and help the cheesecake set evenly.
• Cornstarch: This is important for structure. Do not replace it with flour or other thickeners without adjusting the recipe.
• Lemon juice and zest: Freshly squeezed lemon juice and finely grated zest provide the brightest, cleanest lemon flavor; bottled juice won’t deliver the same freshness.

Greek Yogurt Cheesecake

Prep Time
10 mins

Cook Time
1 hr

Total Time
3 hrs 10 mins (including chilling)

A light, tangy lemon Greek yogurt cheesecake with a creamy, slightly custardy center. This crustless dessert comes together with just a few ingredients and makes an elegant, protein-rich finish to any meal.

Equipment

• Blender or food processor
• 5-inch (13 cm) springform pan
• Mixing tools (spatula, whisk)
• 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

1. Preheat the oven to 325°F (160°C). Grease a 5-inch (13 cm) springform pan or line it with parchment paper.
2. Place the Greek yogurt, eggs, cornstarch, lemon juice, and lemon zest in a blender or food processor. Blend until the mixture is completely smooth and slightly airy.
3. Pour the batter into the prepared pan. Gently tap the pan on the counter to release any trapped air bubbles.
4. Bake for about 60 minutes, or until the top is lightly golden and the center is just set. The cheesecake will puff in the oven and naturally deflate a bit as it cools.
5. Allow the cheesecake to cool at room temperature in the pan for 30 minutes, then transfer to the refrigerator for at least 2 hours, preferably overnight, to firm up.
6. Before serving, dust with powdered sugar if desired, or top with fresh fruit or whipped cream.

Notes

• Full-fat Greek yogurt gives the best texture and richness.
• Using a smaller springform pan helps the cheesecake hold height and remain creamy in the center; larger pans yield a thinner, more custard-like result.
• Lemon brightens the flavor and balances the richness. Adjust the amount of lemon if you prefer a milder tang.
• Storage: Keep refrigerated in an airtight container for up to 5 days. Freeze well wrapped for up to 1 month.

Nutrition

Serving: 1 slice | Calories: 440 kcal | Carbohydrates: 41 g | Protein: 27 g | Fat: 19 g | Saturated Fat: 6 g

Note: Nutrition values are approximate and provided for convenience.

Useful Tips

• Blend thoroughly: A blender or food processor yields a silky smooth batter; hand-whisking can leave small lumps.
• Prevent cracks: Tapping the filled pan on the counter removes air bubbles that can cause the surface to crack.
• Check doneness by jiggle: The center should wobble slightly when the pan is moved—think set Jell-O. Avoid overbaking to prevent dryness.
• Choose the right pan: A 5-inch springform pan produces a taller, creamier cheesecake. A larger pan will make a thinner, more custardy dessert.
• Chill before slicing: Refrigerate for at least 2 hours, ideally overnight, so the cheesecake slices cleanly and develops its full texture.
• Line the pan if it leaks: If your springform is not perfectly sealed, line the base and sides with parchment to prevent leaks and sticking.

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