lemon cheesecake recipe

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.

 Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible.

Raspberry Swirl Lemon Cheesecake

(1/4 Cup) Butter, melted

Fresh Raspberries

Tablespoon Granulated Sugar/ Caster Sugar

Cream Cheese (not whipped), completely softened to room temperature

Grams (3/4 Cup) Granulated Sugar/ Caster Sugar

Tablespoons Heavy Cream

(1/3 cup) Sour Cream or Greek Yogurt

Zest of Two medium-sized Lemons

lemons

Large Eggs, at room temp.

(1 Cup) Heavy Whipping Cream

Tablespoons Powdered Sugar

Teaspoon Dry Milk Powder

Grease an 8 or 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.

Crust

In a food processor blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.

Raspberry Swirl

In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, lemon zest, and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.

Pour batter into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place the springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.**

Bake for 60-70 minutes, until the middle of the cheesecake, should jiggle just a little bit, (bake a little longer if using an 8-inch pan). Turn oven off and let cool in the oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in the fridge overnight.

The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, I clean my knife for each slice for clean slices. 

Cheesecake

When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add powdered sugar and milk powder. Whisk until stiff peaks form.

Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with fresh raspberries. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge.

Whipped Cream 

Raspberry and lemon is such a perfect flavor combination!

This recipe was incredibly easy to follow! I appreciate the cooling down steps which are sometimes skipped on other recipes. The cheesecake was for a birthday dinner. It was such a hit, there were no leftovers! I will definitely be making this again!

This cheesecake is amazing if you want to impress someone and you want something easy to make! Directions are very easy to follow. For sure will be making again :D

Do you use whole Oreos or do you take out the filling?
Thanks in advance, I can’t wait to make this!

Great recipe, we made it exactly as the recipe states! Loved the cake pan trick for the water bath. It was a bit fluffier than we usually like, but I think I’ll try baking it a bit longer next time. Super tasty, thank you for a fun recipe!

This cake turned out incredible for my sister's birthday party! Loved the oreo cookie crumble! Thanks! :)

Made it yesterday for my daughters birthday and it turned out absolutely delicious. We could not stop eating it!! Thank you for the recipe :)

Super easy and delicious!!! I had 2 pieces... not by choice... my husband ate the rest 

This was my first cheesecake and it went down a roaring success!! Every family member loved it so much, including me :)  I followed the instructions here to the T, using the pictures and comments to guide me along (they were very helpful!) Final product was so stunning and delicious. Thanks for the awesome recipe~ can't rate it highly enough.

Absolutely delicious! Never had made a cheesecake much a cake before but this was for a friends bday. I was able to get help right away from Elizabeth who gave me a lot of tips since I only had a 10 inch pan. Would recommend this to anyone and will be making this again. My friend said she thought it was amazing!

This was an absolutely delicious cheesecake! I love the lemon &amp; raspberry combination! I made the crust with a box of GF graham crumbs instead and it was delicious. Instead of a water bath, I put a pan of water on the rack broken my cheesecake and I was happy to see no cracks in it! I will definitely make this again!

This was an absolutely delicious cheesecake! I love the lemon &amp; raspberry combination! I made the crust with a box of GF graham crumbs instead and it was delicious. Instead of a water bath, I put a pan of water on the rack below my cheesecake and I was happy to see no cracks in it! I will definitely make this again!

Loved this cheesecake! I want to try making it again as cupcake size. I saw your instructions for baking above. How full should I fill the cupcake liners? Do you have any guess how many cupcake sized cheesecakes it would make? Just debating if I need to double the recipe. Thank you!!

This bright cheesecake is made with lemon curd and meringue topping for a delicious Spring-time dessert!

Lemon Meringue Cheesecake Recipe

vanilla wafer cookies

salted butter (75 grams, melted (⅔ stick))

sugar (150 grams)

cream cheese (680 grams, room temperature (3 bricks))

honey vanilla Greek yogurt (227 grams, room temperature)

lemon juice (57 grams, from about 2 lemons)

lemon extract (4 grams)

eggs (200 grams, room temperature)

lemon curd (170 grams, store-bought or homemade)

lemon juice (7 grams)

sugar (140 grams)

Preheat

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick spray. Set aside.

Crush

Use a food processor to crush the vanilla wafer cookies to crumbs, about 1 minute.

Pulse

Add in the salted butter and pulse to combine. You should have a mixture with the consistency of wet sand.

Press

Bake

Bake the crust for 10-12 minutes, or until it just begins to brown.

Reduce

Reduce the oven to 300°F, remove the crust from the oven, and allow the crust to cool completely.

Prepare

While the crust is cooling, prepare a water bath by placing a lint free towel, folded, in the bottom of a roasting or large baking pan. You want a pan large enough for the springform pan to fit comfortably with a little space on all sides.

Heat

Heat 4 cups of water in a kettle until boiling, turn off heat and allow it to set while you assemble the cheesecake.

Beat

To make the cheesecake, beat together the sugar and lemon zest in a large mixing bowl with a hand or stand mixer until the sugar is fragrant, about 1 minute.

Add in the cream cheese and beat on medium, just until light and fluffy, about 5-7 minutes, depending on the temperature of the cream cheese.

Mix in the greek yogurt, lemon juice, and lemon extract until completely combined, about 2-3 minutes.

Beat in the eggs, 1 at a time, on low speed, just until combined. Do not overbeat.

Wrap

Wrap the cooled springform pan in aluminum foil and a baking bag, if possible.

Spread

Pour the cheesecake mixture into the prepared crust and gently spread into an even layer. Tap the pan gently several times on the counter to pop any air bubbles.

Place

Put the cheesecake pan on the folded towel in the roasting or large baking pan and place it all in the oven.

Pour

Carefully pour the hot water into the baking pan, outside the springform pan, until it reaches the middle of the springform pan, at least 1-2 inches. This creates a water bath so that the cheesecake cooks more evenly.

Bake for 75-90 minutes, or until the cheesecake has just a slight wiggle in the middle when the springform pan is moved.

Cool

Shut the oven and turn it off, allowing the cheesecake to continue cooking as it cools for 30 minutes.

Crack

Crack the oven and allow the cheesecake to cool for another 30-45 minutes or until you can comfortably touch the pan without being burnt, before removing it from the oven.

Allow the cheesecake to set for 30-45 minutes at room temperature and then spread the lemon curd gently over the top, leaving a ¼-½ inch of space around the edge of the cake for the meringue to seal it in and then cover with plastic wrap and place in the for at least 4 hours or up to overnight.

Once the cheesecake has refrigerated until set, at least 4 hours, prepare the meringue and preheat the oven to 425°F.

Prepare the meringue by beating the egg whites and lemon juice together in a large mixing bowl using a hand or stand mixer, until soft peaks form, about 3-4 minutes.

Gradually add in the sugar, ½ cup at a time, beating on high until all the sugar has been added.

Continue

Once all the sugar has been added, continue beating until stiff peaks form. This can take another 5-10 minutes. You want a meringue that is stiff enough to hold its shape and stick to the bowl without sliding.

Pipe

Pipe or spread the meringue onto the cheesecake, being sure to place it around the edge of the top so that the curd won’t drip off when heating.

Bake for 3-5 minutes or until golden brown.

Allow to cool for at least 10 minutes before cutting and serving.

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Lemon Cheesecake Yogurt Cups

Raspberry Swirl Lemon Cheesecake

Lemon Meringue Cheesecake Recipe

Top 3 lemon cheesecake recipe recipes from across the web

The most viewed lemon cheesecake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cheesecake Yogurt Cups

Raspberry Swirl Lemon Cheesecake

Lemon Meringue Cheesecake Recipe

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