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Low-Calorie Lemon Cheesecake - Bright, Creamy, and Lighter on Calories

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 1 cup light graham cracker crumbs (or digestive biscuit crumbs)
  • 2 tablespoons melted light butter or coconut oil
  • 1 tablespoon granulated sweetener (sugar, stevia blend, or monk fruit)
  • Pinch of salt
  • Filling: 12 ounces reduced-fat cream cheese (neufchâtel), softened
  • 1 cup nonfat or 2% plain Greek yogurt
  • 2 large eggs
  • 1/2 cup granulated sweetener (sugar, erythritol, or monk fruit blend), to taste
  • 1/3 cup fresh lemon juice (about 2–3 lemons)
  • 2 teaspoons lemon zest (finely grated)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (or arrowroot)
  • Pinch of salt
  • Optional Toppings: Thin lemon slices or extra zest
  • Fresh berries
  • Light whipped topping or yogurt dollop

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (165°C). Line the bottom of an 8- or 9-inch springform pan with parchment, then lightly spray the sides. Tip: Wrap the outside with foil if your pan leaks.
  2. Make the crust: In a bowl, mix graham crumbs, melted light butter, sweetener, and a pinch of salt. Press firmly into the pan’s base with the bottom of a glass. Bake for 8–10 minutes until lightly golden. Cool while you make the filling.
  3. Soften your cream cheese: Make sure the cream cheese is truly soft. Cold cream cheese causes lumps. Let it sit at room temperature for 30–45 minutes.
  4. Whisk the wet base: In a large bowl, beat the softened cream cheese until smooth, 1–2 minutes. Add Greek yogurt and mix until silky.
  5. Add flavor and structure: Beat in sweetener, lemon zest, lemon juice, vanilla, cornstarch, and salt. Mix on low to avoid splashing and excess air. Taste and adjust sweetness or lemon to your preference.
  6. Finish with eggs: Add eggs one at a time, mixing on low just until combined. Do not overmix. Overmixing whips in air and can cause cracks.
  7. Pour and smooth: Pour the batter over the cooled crust. Tap the pan gently on the counter to release any trapped air bubbles. Smooth the top with a spatula.
  8. Bake gently: Place the pan on the center rack. For extra insurance against cracks, set a separate pan of hot water on the lower rack. Bake 35–45 minutes, until the edges are set and the center still jiggles slightly like gelatin.
  9. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. This gradual cooling helps prevent cracks.
  10. Chill completely: Move the cheesecake to a wire rack to cool to room temperature. Then cover and refrigerate at least 4 hours, preferably overnight. Proper chill time equals the best texture and flavor.
  11. Serve: Run a thin knife around the edge before releasing the springform. Slice with a warm, clean knife, wiping between cuts. Top with lemon zest, fresh berries, or a light dollop of yogurt if you like.