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.
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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
- 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