Yogurt Cheese Cheesecake Crustless
Indulge in the creamy, tangy goodness of this Crustless Yogurt Cheese Cheesecake, a lighter take on a classic dessert that doesn't skimp on flavor. Perfect for those seeking a gluten-free or low-carb option, this cheesecake combines rich yogurt cheese and velvety cream cheese to create a decadent, silky texture. A hint of fresh lemon juice enhances the tangy depth, while pure vanilla extract adds an aromatic sweetness. With no crust to fuss over, this cheesecake is delightfully simple to prepare, requiring just 15 minutes of prep time before baking to golden perfection. Chill it overnight for the ultimate creamy bite, and serve it plain or dressed up with fresh fruit, honey, or whipped cream for a customizable dessert perfect for any occasion.
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Recipe Information
Ingredients
- 2 cups Yogurt cheese (strained yogurt/Greek yogurt without liquid)
- 8 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 3 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line with parchment paper to prevent sticking.
In a large mixing bowl, combine the yogurt cheese and softened cream cheese. Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy.
Gradually add the granulated sugar to the cheese mixture, continuing to beat until the sugar dissolves and the mixture becomes fluffy.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract, fresh lemon juice, cornstarch, and salt. Beat until the mixture is smooth and no lumps remain.
Pour the batter into the prepared springform pan, smoothing the top evenly with a spatula.
Place the pan in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually and prevent cracks.
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
Slice and serve plain or with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of honey.
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 22.1 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
