Simple Lemon Cheesecake Recipe
Simple Lemon Cheesecake Recipe photo by Taste of Home
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Simple Lemon Cheesecake Recipe

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If you're looking for a cool, creamy dessert that even a diabetic can indulge in, try this recipe.—Mary Merchant, Barre, Vermont
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + cooling
MAKES: 16 servings


  • 1 cup graham cracker crumbs
  • 2 tablespoons reduced-fat margarine, melted
  • 3 packages (8 ounces each) reduced-fat cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 3 tablespoons lemon juice
  • 3/4 cup egg substitute
  • 1 cup (8 ounces) fat-free sugar-free lemon yogurt
  • Assorted fresh berries, optional

Nutritional Facts

1 slice: 178 calories, 10g fat (0 saturated fat), 25mg cholesterol, 330mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 meat.


  1. In a small bowl, combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. springform pan. Set aside.
  2. In a small bowl, beat the cream cheese, flour and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.
  3. Cover and bake at 350° for 60-70 minutes or until set. Cool to room temperature. Refrigerate. Garnish with berries if desired. Yield: 16 servings.
Originally published as Lemon Cheesecake in Taste of Home August/September 1995, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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proesner User ID: 102431 3656
Reviewed Aug. 12, 2013

"For a light cheesecake recipe, this was pretty good. We put a blueberry yogurt sauce on top which wad yummy."

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