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 day 1 hour 15 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 2 cups plain yogurt (made without gelatin)
  • Nonstick cooking spray
  • ¼ cup plus 3 Tbsp. sugar
  • 1 Tbsp. cornstarch
  • 4 egg whites
  • Juice of 1 lemon
  • 1 tsp. vanilla
  • ½ tsp. grated lemon peel
  • Confectioner’s sugar, for garnish

Directions

  • 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" 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.

Recipe Information

Serves: 8

Ingredients

  • 2 cups plain yogurt (made without gelatin)
  • Nonstick cooking spray
  • ¼ cup plus 3 Tbsp. sugar
  • 1 Tbsp. cornstarch
  • 4 egg whites
  • Juice of 1 lemon
  • 1 tsp. vanilla
  • ½ tsp. grated lemon peel
  • Confectioner’s sugar, for garnish

Directions

  • 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" 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat1g
Saturated Fat0.5g
Cholesterol5mg
Sodium70mg
Total Carbohydrate16g
Dietary Fiber0g
Sugars15g
Protein5g