Lemon Yogurt Cheesecake

This lemon yogurt cheesecake is sunshine in dessert form. With a creamy, tangy filling made from Greek yogurt and cream cheese, and a buttery graham cracker crust that brings just the right crunch, this cheesecake is light, zesty, and completely irresistible. Topped with whipped cream and curls of lemon zest, it’s the perfect balance of indulgent and refreshing—each bite a burst of citrusy joy.

Behind the Recipe

This recipe was born out of a desire to make a cheesecake that felt a little lighter, both in taste and texture, without sacrificing that luxurious, creamy feel. I swapped out some of the cream cheese with Greek yogurt and added fresh lemon juice to keep it bright and balanced. It’s quickly become a go-to in my kitchen—especially in the warmer months when you want something that feels rich, but not too heavy.

Recipe Origin or Trivia

Cheesecake dates back to ancient Greece, but the version we know today—creamy, baked, and often topped with fruit—has evolved over centuries. The addition of yogurt is a more modern twist, inspired by Mediterranean and Middle Eastern desserts that use strained yogurt for a creamy base. Lemon, of course, is a natural match—its tartness cuts through the richness and adds a vibrant note that makes this cheesecake feel fresh and timeless.

Why You’ll Love Lemon Yogurt Cheesecake

This isn’t your average cheesecake. Here’s why it’s a must-try:

Versatile: Perfect for spring gatherings, summer cookouts, or cozy nights in.
Budget-Friendly: Made with simple, easy-to-find ingredients.
Quick and Easy: Less fussy than traditional cheesecakes and no water bath needed.
Customizable: Add a fruit topping or a flavored crust to make it your own.
Crowd-Pleasing: Light and creamy, even non-cheesecake lovers go for seconds.
Make-Ahead Friendly: Chill overnight for best flavor and texture.
Great for Leftovers: Slices store beautifully for several days.

Chef’s Pro Tips for Perfect Results

Make your cheesecake dreamy and flawless with these tips:

1. Use room temperature ingredients: Helps the filling blend smooth and lump-free.
2. Don’t overmix the batter: Too much air leads to cracks during baking.
3. Tap out the bubbles: Lightly tap the pan before baking to release air pockets.
4. Let it cool slowly: Avoid quick temperature changes to prevent cracks.
5. Chill overnight: It tastes even better the next day after the flavors settle.

Kitchen Tools You’ll Need

You won’t need a fancy kitchen setup—just these basics:

Mixing Bowls: For crust and filling prep.
Springform Pan: Ensures easy release and clean edges.
Electric Mixer: For smooth, creamy filling.
Measuring Cups & Spoons: Precision makes a difference.
Spatula: To scrape down sides and fold ingredients gently.
Citrus Zester: For those bright lemon curls on top.

Ingredients in Lemon Yogurt Cheesecake

These ingredients come together to create a dessert that’s creamy, tangy, and lightly sweet with a crisp crust:

1. Graham cracker crumbs: 1 ½ cups — forms the crisp, buttery base.
2. Unsalted butter: 6 tablespoons (melted) — holds the crust together and adds flavor.
3. Cream cheese: 16 ounces (softened) — the rich, creamy foundation.
4. Greek yogurt: 1 cup (plain, full-fat) — adds tanginess and lightens the texture.
5. Granulated sugar: ¾ cup — sweetens the filling without overpowering it.
6. Eggs: 2 large — bind the filling and create a smooth set.
7. Vanilla extract: 1 teaspoon — enhances the citrus and cream notes.
8. Lemon juice: ¼ cup (freshly squeezed) — gives that bright, tangy punch.
9. Lemon zest: 1 tablespoon — intensifies the lemon flavor throughout.
10. Whipped cream: for topping — adds a light, fluffy contrast to the creamy filling.
11. Extra lemon zest curls: for garnish — makes the presentation pop.

Ingredient Substitutions

Need to make a switch? Here are some smart options:

Graham cracker crumbs: Use crushed digestive biscuits or vanilla wafers.
Greek yogurt: Sour cream or skyr works in a pinch.
Cream cheese: Neufchâtel is a lighter option with similar texture.
Sugar: Coconut sugar or maple syrup for a natural sweetener.
Butter: Melted coconut oil for a dairy-free crust.

Ingredient Spotlight

Greek Yogurt: Its thick, creamy texture lightens the filling while adding tang and protein.

Lemon Juice & Zest: Fresh is key—bottled juice won’t give the same brightness and depth.

Instructions for Making Lemon Yogurt Cheesecake

Follow these steps and you’ll be enjoying a perfect slice in no time:

1. Preheat Your Equipment:
   Set your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
2. Combine Ingredients:
   Mix graham cracker crumbs and melted butter in a bowl until evenly moistened.
3. Prepare Your Cooking Vessel:
   Press the crust mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then cool while you prepare the filling.
4. Assemble the Dish:
   Beat cream cheese until smooth. Add yogurt, sugar, lemon juice, lemon zest, vanilla, and eggs. Mix just until combined.
5. Cook to Perfection:
   Pour the filling over the crust. Bake for 40–45 minutes until edges are set and center slightly jiggles. Turn off the oven, crack the door, and let it cool inside for 1 hour.
6. Finishing Touches:
   Chill the cheesecake in the fridge for at least 4 hours or overnight. Top with whipped cream and lemon zest curls before serving.
7. Serve and Enjoy:
   Slice and serve cold for a refreshing, creamy dessert with the perfect citrus kick.

Texture & Flavor Secrets

This cheesecake is creamy but not dense. The Greek yogurt adds a slightly airy quality and cuts through the richness. The lemon keeps things zippy and clean, while the graham crust adds contrast with every bite. It’s like a little slice of sunshine.

Cooking Tips & Tricks

Keep your cheesecake smooth and perfect with these handy tips:

• Line the bottom of the pan with parchment for easy removal.
• Don’t skip the cooling-in-oven step—it helps prevent cracking.
• Add a shallow pan of water on a lower rack to keep the oven moist.

What to Avoid

Here are the most common mistakes and how to avoid them:

• Overbaking: The center should still jiggle slightly when done.
• Cold ingredients: They can create a lumpy batter.
• Mixing too much: Incorporating too much air causes cracks.

Nutrition Facts

Servings: 10
Calories per serving: 330
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus chilling time)

Make-Ahead and Storage Tips

This cheesecake is even better after chilling overnight, so it’s a great make-ahead dessert. Store covered in the fridge for up to 4 days. You can also freeze individual slices—just wrap tightly and thaw overnight in the fridge.

How to Serve Lemon Yogurt Cheesecake

Serve cold with extra whipped cream or a spoonful of lemon curd. Add fresh berries on the side for a burst of color and flavor. A light dusting of powdered sugar also gives it a beautiful finish.

Creative Leftover Transformations

• Cheesecake parfaits: Layer with crushed cookies and berries in a jar.
• Frozen cheesecake bars: Slice and freeze for a refreshing summer treat.
• Mini trifles: Cut into cubes and layer with whipped cream and lemon curd.

Additional Tips

• Zest the lemons before juicing to save time.
• Use a serrated knife dipped in hot water for clean slices.
• A rotating cake stand helps with even topping placement.

Make It a Showstopper

Pipe decorative whipped cream swirls around the edges and add curled lemon zest or edible flowers for a truly stunning presentation. A drizzle of honey or lemon glaze over the top gives it a glossy, bakery-style look.

Variations to Try

• Lemon-Blueberry: Fold fresh blueberries into the filling.
• Gingersnap Crust: Use gingersnap cookies instead of graham crackers.
• Lime Twist: Swap lemon for lime for a tropical variation.
• Honey Yogurt Cheesecake: Replace some sugar with honey for depth.
• Mini Cheesecakes: Bake in a muffin tin for individual servings.

FAQ’s

Q1: Can I use low-fat yogurt?
A1: Full-fat is best for texture, but low-fat works with a slightly thinner result.

Q2: Do I need a water bath?
A2: Not for this recipe, but placing a water pan on the lower rack helps.

Q3: How do I know it’s done?
A3: The center should jiggle slightly but not be liquidy.

Q4: Can I freeze the whole cheesecake?
A4: Yes, wrap tightly and freeze up to 2 months.

Q5: What if it cracks?
A5: Cover with whipped cream or lemon curd—still delicious!

Q6: Can I make it gluten-free?
A6: Yes, use gluten-free graham crackers for the crust.

Q7: What type of yogurt works best?
A7: Full-fat plain Greek yogurt for creaminess and flavor.

Q8: Can I use bottled lemon juice?
A8: Fresh is highly recommended for brightness and flavor.

Q9: Can I skip the whipped cream topping?
A9: Yes, but it adds a nice light contrast to the creamy cake.

Q10: Can I use flavored yogurt?
A10: Stick with plain to control sweetness and balance.

Conclusion

If you’re looking for a dessert that’s light, tangy, and just sweet enough, this lemon yogurt cheesecake is calling your name. It’s simple to make, stunning to serve, and delicious down to the last bite. Once you try it, it just might become your new favorite cheesecake.

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