Best Lemon Cheesecake – Light, Creamy, and Bursting with Citrus

This Lemon Cheesecake is the perfect blend of creamy indulgence and bright, zesty flavor. Made with a lighter cream cheese base and just the right amount of fresh lemon, it delivers all the richness you love in cheesecake but in a more balanced, refreshing way. Ideal for spring and summer gatherings, holidays, or just a well-deserved treat, this cheesecake will quickly become a favorite on your dessert list.

Why You’ll Love This Cheesecake

Fresh Lemon Flavor – A vibrant citrus profile that’s both sweet and tangy.
Creamy, Not Heavy – Lightened-up ingredients offer a smooth texture without the guilt.
Simple Crust – Uses crushed graham crackers and a touch of butter for a perfect base.
Make-Ahead Friendly – Tastes even better after chilling overnight.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp light butter, melted
• 1 tbsp granulated sugar

For the Filling:

• 16 oz light cream cheese, softened
• ½ cup nonfat Greek yogurt
• ½ cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

Optional Topping:

• Fresh lemon slices or a light dusting of powdered sugar

Instructions

1. Prepare the Crust
Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 8 minutes. Let cool.

2. Make the Filling
In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Add sugar, lemon zest, lemon juice, vanilla, and flour. Mix until well combined. Add eggs one at a time, beating gently after each just until incorporated.

3. Bake
Pour the filling over the cooled crust. Bake for 40–45 minutes, or until the edges are set and the center still slightly jiggles.

4. Chill
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

5. Serve
Top with fresh lemon slices, powdered sugar, or a dollop of light whipped topping if desired.

Nutritional Information (Per Serving)

Calories: 210
Protein: 9g
Fat: 9g
Carbohydrates: 24g
Sugar: 15g
Fiber: 0g

Tips for a Perfect Cheesecake

• Avoid Overmixing – Gently mix after adding eggs to keep the texture light and prevent cracking.
• Chill Thoroughly – Cheesecake texture improves the longer it chills. Overnight is best.
• Use Fresh Lemons – Bottled juice can’t compare to fresh zest and juice for flavor.

This Lemon Cheesecake strikes the perfect balance between indulgence and freshness. It’s light yet satisfying, creamy but not overwhelming — and thanks to its citrus kick, it leaves your palate feeling refreshed and happy. It’s a dessert you’ll return to again and again.