Healthy Greek Yogurt Lemon Cheesecake

A luscious Lemon Cheesecake with an unforgettable flavor! This easy-to-make cheesecake uses Greek yogurt for a lighter texture and even creamier texture. I make a gluten free graham cracker crust, making this healthier cheesecake the perfect dessert to enjoy all summer long.

Why You’ll LOVE this Lemon Cheesecake Recipe

I’ve made Greek yogurt cheesecakes before, and loved the light and airy texture, plus the tangy flavor it adds. No pun intended, this new recipe takes the cake. The bright and tangy lemon flavor is such a breath of fresh air, and is the perfect spring or summer dessert.

Lemon lovers will adore this cheesecake. I was never a cheesecake fan until this recipe made me a convert.

The buttery graham cracker crust is just two ingredients and the perfect compliment to this homemade lemon cheesecake recipe.

This Recipe Works because:

• Greek yogurt adds protein and lightens up the texture of this cheesecake, while keeping it ultra creamy and tangy.
• Lemon juice and lemon zest add a bright tang, the perfect compliment to the sweet graham cracker crust.
• It’s kept gluten free by using Gluten Free Graham Crackers.
• It’s quick & simple to make. The crust needs just 2 ingredients — graham crackers and butter, and the cheesecake uses just 5 ingredients – cream cheese, Greek yogurt, a lemon, eggs, and maple syrup.
• It’s lightly sweetened with maple syrup — you’ll be surprised how perfect it is with less than half the sugar of a regular cheesecake!

If you’re a huge lemon dessert fan like me, you’ll also love my Gluten Free Lemon Bars, or try these even simpler No Bake Lemon Bars.

What You’ll Need

Gluten Free Graham Cracker Crust

• Gluten Free Graham Crackers (Simple Mills Lemon Sweet Thins are amazing here! I also like Nairn’s gluten free graham crackers.)
• Butter

Lemon Cheesecake Filling

• Full Fat Cream Cheese (sub low fat to lower the calories, if desired.)
• Greek Yogurt (sour cream can be used as a substitute)
• Eggs
• Lemon Juice & Lemon Zest (freshly squeezed lemon juice really makes a difference!)
• Maple Syrup
• Vanilla Extract
• Optional: Lemon Extract to give it a boost of lemon flavor.

Four Tips for the Perfect Cheesecake

1: Do not over mix the cheesecake batter: It’s easy to over mix the batter when using a food processor to blend your ingredients! Start with room temperature cream cheese and beat it well prior to adding the other ingredients. Over mixing it will add air bubbles to your cheesecake.

2: Use a water bath: The cheesecake will bake more evenly and it helps prevent cracking.

3: Cool in Oven: The cheesecake will more evenly set if it slowly cools down after baking. Turn off the oven after the bake time is over, and allow some of the heat to escape. Close the door and leave the cheesecake in the oven for 1 hour. Refrigerate the cheesecake afterwards.

4: Cool Completely at Room Temperature: Prior to refrigerating the cheesecake, allow it to fully cool at room temperature.

How to Bake a Cheesecake in a Water Bath

Cheesecakes are best cooked in a water bath. The water slows how quickly the cheesecakes warms and cooks, and prevents the cheesecake from cracking across the top.

A water bath results in a creamier texture. It warms the cheesecake batter up slowly, so it more evenly cooks. The center will cook at the same pace as the outer edges, so it doesn’t partially over bake and get chewy or gummy.

It’s a simple process!

Step 1: Wrap the bottom of your springform pan with aluminum foil. The foil should come up the sides of the springform pan further than the pan will be in the water. Without the foil, water will seep into your pan and create a soggy crust.

Step 2: Once the cheesecake is ready to bake, fill a large roasting pan with 2-3 inches of boiling water and add the pan’s rack. The bottom of the springform pan should be in about 1/2 inch of water, not directly on the bottom of the roasting pan. Place the prepared cheesecake into the boiling water and then place it in the oven to bake.

To Prepare the Cheesecake:

Note: I make the cheesecake batter in a food processor. This is personal preference! You can also use a stand mixer with a paddle attachment on medium speed, or a large bowl with an hand electric mixer.

Step 1: Preheat oven to 350º F. Line the bottom of a springform pan with foil, folding it up at least 3 inches to prevent water from seeping into the pan. Set aside.

Step 2: Process the graham crackers into crumbs using a food processor.

Step 3: Add the melted butter to the graham cracker crumbs, and pulse a few times to mix into the crumbs.

Step 4: Press the mixture into the bottom of the springform pan. Press the crumbs down firmly to form the crust, and then set aside.

Step 5: Prepare the cheesecake batter by adding the room temperature cream cheese to the food processor. Process to soften the cream cheese, stopping to scrape the sides of the processor bowl with a rubber spatula a few times.

Step 6: Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, vanilla extract, optional lemon extract, and lemon zest. Process to blend it together, without over mixing, scraping the sides as necessary.

Step 7: Add the eggs, 1 at a time, pulsing to mix in each one before adding the next egg. Again, be cautious not to over process and add too much air to the mixture.

Step 8: Pour the cheesecake batter into the spring form pan on top of the crust.

Step 9: Pour 2-3 inches of boiling water into a roasting pan. Place the springform pan with prepared lemon cheesecake into the water.

Step 10: Bake lemon cheesecake for 55-70 minutes, until the center of the cheesecake is fully set.

Step 11: Turn the oven off and allow heat to escape from the oven (for about 1 full minute). Close the oven door and allow the baked cheesecake to cool in the oven for 1 hour.

Step 12: Allow the cheesecake to cool at room temperature for 1 hour prior to placing it in the refrigerator to cool before serving.

How to Store and Serve Lemon Cheesecake

Once the cheesecake has cooled to room temperature, cover the top of the cheesecake pan with plastic wrap and refrigerate the cheesecake for at least 4 hours prior to serving. Individual slices can be stored in an airtight container.

The cheesecake can be stored in the refrigerator for up to 1 week.

To freeze lemon cheesecake: Fully wrap the pan in plastic wrap to block air from reaching inside the pan. Cover the plastic wrap in a layer of foil. Freeze the cheesecake for up to 3 months. To serve a frozen cheesecake, allow to defrost in the refrigerator overnight prior to slicing and serving.

Lemon Cheesecake Bars: If you’d prefer to have bars rather than slices, line a 9×13 inch baking dish with parchment paper. Press the graham cracker crust into the bottom of the baking pan. Prepare as you would the cheesecake, reducing the baking time to 40-45 minutes.

Tips for Serving Cheesecake

• Dip your knife in very hot water prior to slicing for clean cuts, and wash the knife off and heat it up with hot water again before making additional cuts.
• Serve this luscious, tart and tangy lemon cheesecake with fresh whipped cream or coconut whipped cream. I don’t sweeten whipped cream – there is no need when you’re adding it to a sweet dessert! Simply whip heavy cream in a stand mixer until it’s stiff.
• For an extra burst of bright lemon flavor, top this cheesecake with a layer of homemade lemon curd. This recipe uses monk fruit sweetener, but you can sub 1/2 cup of maple syrup if you prefer.

Other Healthy Lemon Desserts

• Gluten Free Lemon Bars
• Gluten Free Lemon Cookies
• Gluten Free Lemon Blueberry Cookies
• No Bake Lemon Bars

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