4 Ingredient Lemon Yogurt Cheesecake (No Flour, Butter or Oil)

This lemon yogurt cheesecake is soft and creamy. It needs just 4 ingredients and doesn’t require any flour, butter or oil. The cheesecake takes only a few minutes to prepare and can be made ahead of time.

This lemon flavored yogurt cheesecake is creamy and tastes like a lighter version of cheesecake.

Ingredients

• Lemon Icelandic yogurt
• Lemon
• Eggs
• White chocolate

Lemon Icelandic yogurt: I made this yogurt cheesecake with lemon-flavored Icelandic skyr yogurt. Skyr yogurt is a thick dairy product that is similar to Greek yogurt but is thicker. It is technically a cheese, but sold as yogurt in the US. I also used lemon-flavored so that the cheesecake has a stronger lemon flavor. You can also use vanilla Icelandic yogurt if you can’t find lemon. You can also substitute with Greek yogurt, but if using Greek yogurt, make sure you use a brand that makes a very thick Greek yogurt.

Lemon: Lemon zest is added to the cake batter to give it more lemon flavor.

Eggs: Eggs are used to create the structure for the cake.

White chocolate: Melted white chocolate chips are added to the batter to sweeten it and help the cake set.

How to Make Lemon Yogurt Cheesecake

• The yogurt and eggs are blended together until smooth. Add in the lemon zest and blend until incorporated. The melted white chocolate is added to the blender and mixed in.
• Pour the batter into your prepared cake pan. Bake until the cake is set in the center and lightly browned on top. The cake will deflate as it cools, this is normal. You can also bake this cake in a waterbath which will result in a creamier texture, but the cheesecake won’t rise as high and will be pale in color.
• Let the cake cool completely and place into the fridge for a few hours to allow it set better and for the flavors to develop more.
• If desired, you can decorate the cake before serving. I will often dust the top with powdered sugar and add some fresh fruit. If I want to do something a little fancier, I will level off the surface and cover the top with a light whipped cream frosting.

Texture

This yogurt cheesecake has a texture similar to regular cheesecake. It is soft, creamy, tangy but a little lighter than regular cheesecake.

Expert Tips

• If you bake it in a waterbath, the texture will be more like a traditional crustless cheesecake. The cake will remain pale and won’t rise that high. If you bake it without a water bath, the texture will be more like a fluffy cheesecake, similar to a souffle cheesecake. The cake will be browned on top and on the sides. It will initially rise quite high but will deflate as it cools, so it will have a very rustic appearance.
• Icelandic skyr is a thick dairy product, similar to Greek yogurt but thicker, that is sold as yogurt though it is technically classified as a cheese. Icelandic skyr yogurt is commonly sold at the grocery store and can be found with other types of yogurt. You can substitute with Greek yogurt but make sure to use a brand that makes a very thick Greek yogurt.

More Yogurt Recipes

• 3 Ingredient No Bake Yogurt Cheesecake Balls
• 4 Ingredient No Bake Tiramisu Yogurt Cheesecake
• 2 Ingredient No Bake Yogurt Cheesecake

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4.79 from 14 votes

4 Ingredient Lemon Yogurt Cheesecake

This lemon flavored yogurt cheesecake is light, soft and creamy. It tastes like a lighter version of cheesecake. It needs just 4 ingredients and doesn't require any flour, butter or oil.

Servings: 8 slices

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

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Ingredients

• ▢ 1 1/3 cups (315g) whole milk lemon Icelandic skyr yogurt, brought to room temperature, see note
• ▢ 4 large eggs, brought to room temperature
• ▢ 1/2 tbsp (2g) lemon zest
• ▢ 1 cup (170g) white chocolate chips

Instructions

 

• Preheat the oven to 350°F (177°C). Grease the interior of a 6-inch round cake pan. Make sure to use a one-piece one and not a springform pan. The cake batter is very thin and will leak in a springform pan. Try to use a pan that is 3 inches tall. Line the bottom with a parchment round. You don’t need to line the sides but make sure they are well greased.
• Add yogurt and eggs to a blender and blend until smooth and there are no egg streaks. Make sure your yogurt and eggs are brought to room temperature before blending. If they are still cold, when you add in the melted chocolate, it will cause the chocolate to seize. Add in lemon zest and blend again for a few seconds.
• Add chocolate chips to a microwave-safe bowl and heat in 20 second intervals, stirring in between with a spatula, until the chocolate is smooth. Let the chocolate cool slightly, about 3 minutes.
• Add melted chocolate to the blender and blend until you have a smooth batter that is uniform in color, scraping down the sides of the blender as needed to help everything blend evenly.
• Transfer the batter to your prepared cake pan. Optional step: You can bake the cake in a water bath which will produce a smoother, creamier texture, but the cake will not rise as high and will remain pale in color. See note section for the difference between baking in water bath and no water bath. If baking in water bath: Place the cake pan in a slightly larger baking pan, such as a 9 inch square pan. Fill the outer pan with room temperature water until it reaches halfway up the sides of the cake batter, creating a water bath for the cake.
• Bake the cake for about 55-65 minutes or until cake is no longer wobbly or jiggly in the center and lightly browned across the surface. If the cake is baked in a water bath, it will remain pale and won't really brown much.
• Remove the cake from the oven and allow it to cool completely. If baked without water bath, it will deflate a little as it cools. Place the cake in the fridge for several hours to set and to help the flavors develop better. To remove cake from the pan, gently loosen the sides with a thin spatula. Then carefully flip the cake pan upside down onto a plate and the cake should slide out. Then flip the cake onto another plate to make it right side up again. If desired, frost and decorate the cake before serving. Cut the cake with a sharp knife. Store uneaten cake in an airtight container in the fridge or freezer.

Notes

• Water bath note: Baking in the water bath will produce a smoother, creamier cake with a more even surface. The cake won't rise that much, but will be more similar to traditional crustless cheesecake. Without the water bath, the cake will bake up higher and have a fluffier texture, similar to a souffle cheesecake. However, it will also deflate a little as it cools, so it won't look quite as nice unless you level off the top and cover it in frosting.
• Yogurt note: I used Icelandic skyr yogurt because it has a very thick texture that mimics cream cheese better. The cake should also work with a thick high protein Greek yogurt but make sure to use a brand that makes a very thick Greek yogurt. I used Siggi skyr lemon yogurt.* It should also work with Icelandic Provisions skyr lemon yogurt.
• White chocolate note: Use a premium brand and a fresh new bag because some of the cheaper brands and older white baking chips do not melt well. I used Nestle white baking chips.*
• *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: 198kcal, Carbohydrates: 17g, Protein: 7g, Fat: 10g, Saturated Fat: 7g, Sodium: 70mg, Fiber: 0.04g, Sugar: 16g, NET CARBS: 17

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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