Skinny Lemon Cheesecake

Introduction

Skinny Lemon Cheesecake is a light, refreshing dessert that delivers all the creamy texture and bright citrus flavor of classic cheesecake, but with significantly reduced fat and calories. This version uses low-fat dairy, natural sweeteners, and a lighter crust while maintaining a smooth, rich consistency. It is perfect for those who want a healthier dessert without sacrificing taste.

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Ingredients

For the Crust

• 1 cup whole wheat graham cracker crumbs (or digestive biscuit crumbs)
• 2 tablespoons coconut oil or light butter, melted
• 1 tablespoon honey or maple syrup
• ¼ teaspoon ground cinnamon

For the Cheesecake Filling

• 1½ cups low-fat cream cheese, softened
• 1 cup non-fat Greek yogurt
• ½ cup powdered erythritol or granulated sugar
• 2 large eggs, at room temperature
• ⅓ cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Optional Lemon Topping

• ½ cup non-fat Greek yogurt
• 1 tablespoon honey or powdered sweetener
• 1 teaspoon lemon zest

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Equipment

• 7-inch springform pan or round baking pan
• Mixing bowls
• Electric mixer or whisk
• Baking tray
• Aluminum foil

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Preparation Steps

Step 1: Prepare the Crust

1. Preheat the oven to 170°C (340°F).
2. In a bowl, combine graham cracker crumbs, melted coconut oil, honey, and cinnamon.
3. Mix until the crumbs are evenly moistened and resemble wet sand.
4. Press the mixture firmly into the bottom of the springform pan to form an even crust.
5. Bake the crust for 8–10 minutes until lightly golden.
6. Remove from the oven and allow it to cool completely.

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Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened low-fat cream cheese until smooth and creamy.
2. Add Greek yogurt and continue mixing until fully incorporated.
3. Add powdered erythritol (or sugar) and mix until smooth.
4. Beat in the eggs one at a time, mixing gently to avoid incorporating too much air.
5. Add lemon juice, lemon zest, vanilla extract, and cornstarch.
6. Mix until the batter is smooth and lump-free.

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Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust.
2. Smooth the top using a spatula.
3. Tap the pan gently on the counter to release any air bubbles.

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Baking Instructions

Step 4: Prepare a Water Bath

1. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks.
2. Place the pan inside a larger baking tray.
3. Carefully pour hot water into the tray until it reaches halfway up the sides of the cheesecake pan.

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Step 5: Bake the Cheesecake

1. Bake at 160°C (320°F) for 45–55 minutes.
2. The edges should be set, while the center should still have a slight jiggle.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent cracking.

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Step 6: Cool and Chill

1. Remove the cheesecake from the oven and water bath.
2. Let it cool to room temperature.
3. Refrigerate for at least 4 hours, preferably overnight, to fully set.

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Optional Lemon Topping

1. In a small bowl, mix Greek yogurt, honey, and lemon zest.
2. Spread the topping evenly over the chilled cheesecake before serving.

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Serving Suggestions

• Slice with a sharp knife wiped clean between cuts.
• Garnish with fresh lemon zest or thin lemon slices if desired.
• Serve chilled for best flavor and texture.

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Tips for Best Results

• Use room-temperature ingredients to achieve a smooth batter.
• Avoid overmixing to prevent cracks.
• Greek yogurt adds creaminess while reducing fat content.
• Allow sufficient chilling time for the cheesecake to set properly.

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Storage

• Store in the refrigerator in an airtight container for up to 4 days.
• Cheesecake can also be frozen for up to 1 month and thawed overnight in the refrigerator.