Yogurt Cheese Cheesecake (Crustless)

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

Pulled this from a web site to use extra yogurt. Good flavor, low calorie and easy ingredients.

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
  2. Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
  3. Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
  4. Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
  5. Chill until ready to serve, overnight is best. Serves 10-12.
  6. NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!


Most Helpful

I just made this cheesecake again using just yogurt cheese. We didn't like it quite as well - it must need that little bit of low fat cream cheese I used the last time. I also forgot to mention that I used half splenda and half sugar. Anyway, I will be making this again, however, will use 8 oz of cream cheese in place of part of the yogurt cheese for a full recipe. Thanks again for the receipe. It is still a keeper.

Connie Lea November 24, 2008

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