Lemon Cheesecake


This lemon cheesecake recipe is easy to throw together for a smooth and creamy summer dessert. You can't even tell it is made with low-fat ingredients.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
4 hrs
Total Time:
5 hrs 5 mins
1 9-inch pie


  • 1 (9 inch) reduced fat graham cracker pie crust

  • 2 (8 ounce) packages cream cheese

  • ½ cup white sugar

  • 1 ½ tablespoons all-purpose flour

  • ½ cup egg substitute

  • 2 ½ tablespoons lemon juice

  • 1 (8 ounce) container nonfat lemon yogurt


  1. Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.

  2. Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.

  3. Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.

Nutrition Facts (per serving)

379 Calories
24g Fat
35g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 379
% Daily Value *
Total Fat 24g 30%
Saturated Fat 13g 65%
Cholesterol 62mg 21%
Sodium 298mg 13%
Total Carbohydrate 35g 13%
Dietary Fiber 0g 0%
Total Sugars 24g
Protein 9g
Vitamin C 2mg 12%
Calcium 104mg 8%
Iron 1mg 6%
Potassium 190mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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