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Simple Lemon Cheesecake

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


  • 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


  • In a small bowl, combine cracker crumbs and margarine; press into
  • bottom of an ungreased 9-in. springform pan. Set aside.
  • 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.
  • 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.
Nutritional Facts: One serving (without berries) equals 178 calories, 10 g fat (0 saturated fat), 25 mg cholesterol, 330 mg sodium, 16 g carbohydrate, 0 fiber,

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Simple Lemon Cheesecake (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 meat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.