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Creamy Lemon Cheesecake

Indulge in this creamy lemon cheesecake that's guilt-free with no added sugars. Perfect for those looking for a delicious treat that won’t trigger hot flashes.
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Cheesecake, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers or almond flour for a gluten-free option
  • ¼ cup unsalted butter melted
For the filling
  • 1 cup cream cheese softened
  • ½ cup Greek yogurt
  • ½ cup fresh lemon juice using fresh is crucial for flavor
  • ¼ cup honey or sugar substitute
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. In a mixing bowl, combine crushed graham crackers and melted butter until it resembles wet sand. Press into the bottom of your pie pan and refrigerate.
  2. In another bowl, beat softened cream cheese and Greek yogurt until smooth. Add lemon juice, honey, vanilla extract, and lemon zest, mixing until creamy.
  3. Pour the filling over the chilled crust and smooth with a rubber spatula.
  4. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. Once chilled, slice the cheesecake and garnish with extra lemon zest or fresh berries if desired.

Notes

For a sweeter taste, adjust honey to preference. Ensure cream cheese is soft for a smooth filling. This cheesecake stores well in the refrigerator covered tightly for up to 4 days.