My cookbook is here! 
This lemon yogurt cheesecake is so easy to make, made with only 4 ingredients, super creamy and delicious!
This lemon yogurt cheesecake is the ultimate “lazy gourmet” dessert, proving that you don’t need a sink full of dishes to create something spectacular. By using a blender as your primary tool, you eliminate the need for heavy mixers or complicated folding techniques.
Simply combine thick Greek yogurt, eggs, melted white chocolate, and fresh lemon zest, then pulse them together until the batter is silky smooth. This streamlined process takes less than five minutes of prep, making it a perfect go-to for busy weeknights or last-minute dinner parties.
The Greek yogurt provides a protein rich base that keeps the cake light and airy, while the white chocolate adds a luxurious, melt in your mouth richness that balances the tangy notes of the yogurt. Make sure you use a high quality white chocolate.
This dessert hits a beautiful high note with the bright, zesty aroma of lemon cutting through the sweetness of the white chocolate. The four main ingredients: Greek yogurt, eggs, white chocolate, and lemon zest work in perfect harmony to create a profile that is both refreshing and indulgent.
If you like this recipe, you will also love my 5 Ingredient Lemon Blueberry Yogurt Cake or my Quick Lemon Ricotta Cake.
Thank you for stopping by Hungry Happens! If you try this recipe or any other on the site, we would greatly appreciate you taking the time to comment and rate the dish! Now LOVE YOUR LIFE!
Easy 4 Ingredient Lemon Greek Yogurt Cheesecake
Equipment
Ingredients
- 1½ cups (300 g) Greek yogurt, room temp
- 4 eggs, room temp
- 1/2 tsp lemon extract, (optional)
- 1 tsp vanilla extract, (optional)
- 2 tsp lemon zest
- pinch of salt
- 1 cup (180 g) white chocolate chips, melted
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a blender, pulse together the ROOM TEMPERATURE yogurt, eggs, lemon extract, vanilla, lemon zest and salt until smooth. Next, add in the melted white chocolate and pulse until smooth. Pour the mixture into the loaf pan. Bake for 50-55 minutes or until golden on the edges and mostly set in the center. Let it set in the pan for 15 minutes, then transfer to a wire rack for 30 minutes. Chill in the fridge for at least 4 hours or overnight.
- Top with fresh berries and dusting of powdered sugar.
Notes
- Make sure you use high quality white chocolate. If the chocolate doesn’t melt easily, pop into the pot a drop or two of olive or coconut oil to help loosen it up.
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- You can use a white chocolate bar instead of chips.
- I chilled mine overnight.
- Recipe is adapted from KirbieCravings.Com
It’s sounds very good but there’s no cheesecake in the cheesecake recipe. Am I missing something? Thanks!
Mar
Hi Margaret, its definitely not a traditional cheesecake recipe – made with mostly cream cheese. This is labeled a yogurt cheesecake. Its a great healthier alternative for sure! I hope you try it 🙂
YUMMY!
Thank you BreAnna!
Unbelievable! I didn’t use lemon extract. Just extra lemon zest. Will be making this a lot!
Hi Tammi, I’m so glad you loved the recipe and thank you for the feedback!
I don’t have a loaf tin can I use a small square cake tin
yes that works too!
thank you.. I can’t wait to try it. I’m Type2 diabetic and really have to watch sugar intake.
Hi Nell, its my pleasure – enjoy the cake!
So delicious, and super simple to make! I will definitely be making this one again. Thank you!
Hi Hannah, I’m so glad you loved the cake! Thanks for trying the recipe!
healthy and easy. Thanks
My Pleasure!
Great flavour, but wet and spongy texture. Had trouble melting the chocolate chips, not sure if that was part of the problem
Hi Silver, based on the brand, sometimes the chocolate can be more difficult to melt. Next time drop in a dot or two of oil to help loosen it up.
Hi Stella, can you use real lemon juice instead of the extract?
HI JoJo, I haven’t tried it that way so cannot say for sure. If you don’t have lemon extract – no problem! The lemon zest is great all its own!
have you ever made then in individual cupcake tins?
Great idea! Less cook time – 25 minutes give or take
will this recipe work without the white chocolate?
Hi Tanya, I have other recipes without the chocolate… Ill link them below:
https://hungryhappens.net/3-ingredient-greek-yogurt-cake-no-sugar-added-and-gluten-free/
https://hungryhappens.net/5-ingredient-lemon-blueberry-yogurt-cake/
Does the nutritional info include the added fruit?
No it doesnt
Thank you I love these recipes
Hi June, Its my pleasure!