This lemon yogurt cheesecake is creamy and lighter than regular cheesecake. It only needs 4 ingredients and doesn’t require any flour, eggs, butter or oil. You also don’t need a mixer to make it.
A slice of yogurt cheesecake on plate with a silver fork

This lemon yogurt cheesecake is easy to prepare. And unlike most baked cheesecakes, this recipe is egg-free.

Ingredients

  • Lemon
  • Icelandic skyr yogurt
  • Condensed milk
  • Cornstarch

Lemon: Lemon juice and zest are added to give the cake its lemon flavor. You will need the juice from about 1 lemon.

Icelandic skyr yogurt: This cheesecake uses plain Icelandic skyr yogurt. Skyr yogurt is a dairy product that is often sold as a yogurt because it has a texture similar to thick yogurt, but it is actually classified as a fresh cheese. It is a great lighter cheese substitute for cream cheese.

Condensed milk: Condensed milk adds sweetness and helps create a smooth, creamy texture for the cheesecake.

Cornstarch: A little cornstarch is needed to help absorb the excess moisture from the yogurt and to help thicken the cheesecake.

How to Make Lemon Yogurt Cheesecake

  • The yogurt and condensed milk are whisked together until smooth.
  • Sift in the cornstarch through a fine mesh strainer, one tablespoon at a time. Whisk it into the batter after each addition.
  • Whisk in the lemon juice and zest.Batter in a glass bowl with a whisk
  • Pour the batter into your prepared cake pan. Bake until the cheesecake is set in the center. You can also cook this cake in an air fryer.
  • Allow the cake to cool and place it into the fridge for several hours to help the flavors develop and to help the cheesecake set.
  • If desired, decorate the cake before serving.

A lemon yogurt cheesecake cut into eight slices

Expert Tips

  • If you bake the cake in the air fryer, the surface will have a caramelized appearance.
  • If you bake the cake in the oven, the cake will remain pale in color though it may be slightly browned. You can try baking it in a water bath if you want the cheesecake to stay white in color.
  • It’s important to sift in the cornstarch to keep the cheesecake smooth.
  • You can make this cake with Greek yogurt but the texture will not be as creamy and the cake may weep a little when it sits out because of the excess moisture from the yogurt.

A slice of cheesecake with a whipped cream frosting and a slice of lemon on top

More Lemon Cheesecake Recipes

5 from 4 votes

4 Ingredient Lemon Yogurt Cheesecake

This lemon yogurt cheesecake is smooth, creamy and egg-free. It only needs 4 ingredients and doesn't require any flour, eggs, butter or oil. The cheesecake takes only a few minutes to prepare.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
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Ingredients

  • 1 3/4 cups (400g) nonfat plain Siggi icelandic yogurt
  • 1 cup (308g) full fat sweetened condensed milk
  • 4 tbsp (32g) cornstarch
  • 3 tbsp (1.5 oz/44 ml) lemon juice + 1 tsp lemon zest

Instructions
 

  • Preheat your oven to 350°F (175°C). (See notes section for air fryer instructions). Grease the interior of a 6 inch springform pan. Line the bottom and sides with parchment paper.
  • Add yogurt and condensed milk to a mixing bowl and whisk until smooth. Sift in the cornstarch through a fine mesh strainer, 1 tablespoon at a time, whisking after each addition until no lumps remain. Stir in lemon juice and zest until evenly incorporated.
  • Transfer the batter to your prepared cake pan. Bake the cake for about 45-55 minutes or until cake is no longer wobbly in the center. The cake will remain pale but may be lightly browned/tanned around the edges and lightly browned on the surface.
  • Remove cake from the oven and allow it to cool completely. Place the cake in the fridge for several hours to set. Once set, carefully remove the cake from the pan.
  • If desired, you can decorate the cake before serving. The cake in the photos includes whipped cream frosting. Cut the cake with a large sharp knife. Store any uneaten cake in an airtight container in the fridge.

Notes

  • This cheesecake is best made a day ahead of time. It can be made the same day you plan on serving it, but it needs a few hours to let it cool and set. The cake will look lightly browned on the surface if you bake it, which is why I usually add whipped cream frosting if I plan on serving it to guests. If you bake it in an air fryer, the surface has a caramelized appearance, which I think looks nice without any need for decoration. If you want the cheescake to stay white like regular cheesecake, you can try baking the cheesecake in a water bath (though we have not tested this method).
  • Air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23-25 minutes. The surface of the cake should look done and the cake should be not be jiggly in the center. 
  • Yogurt note: This recipe works best with Icelandic skyr yogurt because of its very thick consistency. There are two popular brands of skry in the US that can be found at most grocery stores alongside other yogurts: Siggi and Icelandic Provisions. I used plain nonfat Siggi's Icelandic yogurt.*
  • I used La Lechera condensed milk*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional whipped cream frosting:
    • 1 cup heavy cream
    • 2-3 tbsp sugar
    • Add heavy cream and sugar to a mixer and mixer on high speed until soft peaks form. Spread frosting over surface of the cake. You can also pipe some of the frosting. The cake in the photos is also garnished with lemon slices. You can also use other fruit.
  • Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 174kcal, Carbohydrates: 28g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Sodium: 54mg, Fiber: 3g, Sugar: 23g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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