Crustless Lemon Yogurt Cheesecake

The longest part of this recipe is waiting for your cheesecake to chill. The addition of yogurt cheese makes it a decadent treat to satisfy even lactose intolerant cheesecake cravings!

Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8


  • 2 cups plain yogurt (made without gelatin)
  • Nonstick cooking spray
  • 1⁄4 cup plus 3 Tbsp. sugar
  • 1 Tbsp. cornstarch
  • 4 egg whites
  • Juice of 1 lemon
  • 1 tsp. vanilla
  • 1⁄2 tsp. grated lemon peel
  • Confectioner’s sugar, for garnish


  • Line a strainer with a coffee filter, using it as a sieve. (If you don't have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
  • Preheat oven to 325°F. Spray a 7-inch springform pan with cooking spray. Set aside.
  • Whisk yogurt cheese, sugar, and cornstarch together in a large bowl. Beat egg whites until stiff. Fold into yogurt cheese mixture with lemon juice, vanilla, and lemon peel. Whisk until well blended.
  • Pour into prepared springform pan. Smooth top with a rubber spatula. Bake until center is set, about 45 minutes. Cool slightly on a wire rack. Refrigerate until chilled. Sprinkle with confectioner’s sugar before serving.