easy lemon cheesecake

Lemony cheesecake cups made with Greek yogurt topped with fresh berries. Light, creamy and virtually guilt-free!

Lemon Cheesecake Yogurt Cups

reduced fat vanilla wafers

oz 1/3 less fat cream cheese (softened)

sugar

vanilla

vanilla Greek yogurt (I used Chobani)

lemon juice

lemon

tbsp all purpose flour

blackberries

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.

Pour into cupcake liners filling half way.

Bake 25 minutes or until center is almost set.

Cool to room temperature. Chill a few hours in the refrigerator.

Top with fresh berries and powdered sugar if desired.

This Japanese-style lemon cheesecake is so light and fluffy and just four ingredients.

4 Ingredient Fluffy Lemon Cheesecake

eggs, separated (straight from the fridge)

(198 g) white chocolate chips

oz (198 g) cream cheese (softened

tbsp (8 g) lemon zest

Preheat oven to 325°F (163°C). Spray the inside of a 7 inch solid one piece round cake pan (not a springform pan) with cooking oil spray. Line the bottom of the pan with a parchment round. Don’t line the sides but make sure they are well greased.

Separate egg yolks and whites. Place eggs whites into fridge until ready to use.

Add chocolate chips to a large mixing bowl. Melt either in the microwave or on the stove (using the double boiler method). I used the microwave. If using microwave, heat chocolate in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.

Add in cream cheese. Mix in the cream cheese with spatula or whisk until fully incorporated and no cream cheese streaks remain.

Add in egg yolks. Using a hand whisk, whisk in the egg yolks until no egg streaks remain and batter is smooth.

Stir in the lemon zest until evenly incorporated.

Remove egg whites from fridge. Place into a clean large mixing bowl. Beat at highest speed until stiff peaks form. I prefer to use a stand mixer but you can also use a hand mixer.

Add one third of the egg white mixture to your egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain (it&#39;s okay if there are a few streaks of white in your batter). Make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then remaining 1/3.

Pour batter into prepared cake pan. The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan, like an 8 or 9  inch square baking pan. Place your cake pan into the bigger pan. Pour just enough cold tap water into the outer pan so that the water level reaches 1/4 inch. Make sure to add the water to the outer pan after you&#39;ve put the cake in. If you add 1/4 inch of water before, the added weight of the cake pan and cake batter will push up your water level more than 1/4 inch. I recommend sticking in a ruler to measure the water level. It’s difficult to just “eye it” and looking at how far it reaches up the cake pan will also not be accurate. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.

Place cake with water bath into your oven. Bake for about 40 minutes. Cake should be puffed up and light brown on top. Turn off the oven but do not open the oven door and leave the cake in the oven for one hour. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will shrink down, but it shouldn&#39;t completely collapse. After one hour, you can remove the cake from the oven. Let the cake cool to room temperature. While cake can be enjoyed once cooled, the flavors won&#39;t be as pronounced and the cake won&#39;t be as sweet. For best result, place cake in the fridge for several hours or overnight. If putting it in the fridge, let it come to room temperature before serving. If desired, you can dust top with powdered sugar before serving. I also added some lemon curls for decoration.

This Easy No Bake Lemon Cheesecake is creamy and perfectly lemony. A lemon lovers dream dessert.

Easy No Bake Lemon Cheesecake

cookie crumbs (digestive or graham cracker crumbs)

butter (melted)

cream cheese (whole)

powdered/icing sugar

whole/whipping/heavy cream (cold)

lemons (approximately 1 ½ tablespoons)

lemons (approximately 4 tablespoons)

gelatine

milk (I use 2%)

blueberries (fresh

granulated sugar (+ 2 tablespoons if you prefer extra sweet)

corn starch

water

Mix the cookie crumbs and melted butter until combined, then press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in the refrigerator while you make the filling.

In a medium bowl beat together the cream cheese, sugar, zest and juice until creamy. Set aside.

In a large bowl beat the cold cream until stiff peaks appear, set aside

In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine.

Fold the gelatine into the remaining cream cheese mixture, then gently fold it into the whipped cream, mix until combined.

Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top, cover with plastic wrap and refrigerate 4-5 hours or even  better overnight. Before serving top with the blueberry sauce if desired.

FOR THE CHEESECAKE

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice. Bring to a boil then lower the heat and simmer until desired thickness. Pour into a clean bowl and refrigerate 1-2 hours. It will thicken as it cools.

FOR THE BLUEBERRY TOPPING

What a refreshing, easy dessert!  I'd love to make this all summer long.

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