healthy 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.

Extra quick and easy, our No-Base Instant Pot Keto Lemon Cheesecake with Sugar-Free Meringue is rich in flavors and super creamy with that perfect slightly sour lemon aftertaste. Fully Low-Carb, Gluten-Free, Grain-Free, Diabetic Friendly and, of course, Sugar-Free, this lemon cheesecake is made with only 4 ingredients plus meringue and baked in 20 minutes.

Keto Lemon Cheesecake with Sugar-Free Meringue

(2 Cups) Greek Yogurt

(1/2 Cup) Sweetener

Eggs

(1/2 Cup) Simple Syrup liquid

Egg White

Prepare Ingredients

Prepare all ingredients for making extra quick and easy keto cheesecake.

Prepare and whisk your batter

Line your baking dish

Prepare the baking dish covered from inside and bottom with parchment paper

Prepare your cheesecake for baking.

Place the mixture in and cover tightly with aluminium foil together with dry tissue underneath. Please read the post above with full  instructions. Make sure, the top of the baking dish is properly tightly closed

Aluminum Foil

Prepare the aluminium sling for easy handling as per video

Prepare Instant Pot

Place it into the Instant Pot filled with 2 cups or water and switch the Pressure Cooker on High for 20 minutes

Store

Once the Cheesecake is baked, take it out of the Instant Pot, let it cool a bit and replace the paper towel with dry one to take more moisture out. Close it again with aluminium foil and place it into the fridge for 4-8 hours, best overnight

Prepare Sugar Free Meringue

Prepare a double boiler and bring water to boil

Reduce the temperature, so boiling is not extreme...

Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)

Add syrup and egg white into the bowl...

Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears

Keep mixing 3-4 minutes, until you see that...

Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore

Remove from the boiler and immediately add into...

Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak

Once completely stiff, add the mixture into the...

Once completely stiff, add the mixture into the piping bag

Assemble the Keto cake and Sugar-free icing.

When you are ready to serve, take out the cake from the fridge and prepare your icing bag

As per the video or fully explain steps...

As per the video or fully explain steps above in the post, start piping the Sugar-Free Swiss Meringue icing onto the keto lemon Cheesecake starting from the outer side.

Once the whole top is covered and you...

Once the whole top is covered and you still have icing left, cover the sides of the cake as well

Brown your icing with Torch

Optional: Take the Fire Torch and from few centimetres fire it onto the tips of the icing to achieve the rustic brown burnout tips.

Bon appetit

https://mediavine-res.cloudinary.com/video/upload/chy4jgdajldymhv8jfph.mp4

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The most viewed healthy lemon cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine