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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
  • 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 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.

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