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.
Ingredients
- 1 reduced fat graham cracker pie crust , 9 inch
- 2 packages cream cheese , 8 ounce
- 0.5 cups white sugar
- 1.5 tablespoons all-purpose flour
- 0.5 cups egg substitute
- 2.5 tablespoons lemon juice
- 1 container nonfat lemon yogurt , 8 ounce
Instructions
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Dundee Cake
This delicious Dundee cake is packed with dried fruit and candied peel, then topped with whole toasted almonds. Perfect for Christmas!
Almond Flour Chocolate Chip Muffins
This recipe yields light and spongy gluten-free chocolate chip muffins made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.
Creamy Shrimp Casserole
My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting.