Crustless Lemon Honey Cheesecake

Here’s the thing:

I don’t like cheesecake.

Yep, I said it.  It’s something about the cream cheese taste and how incredibly heavy the cake is.
The good thing is, I managed to fix everything I don’t like in this Lemon Cheesecake which I love.  Now I’m a downright Cheesecake Lover!

This Lemon Honey Cheesecake is made primarily with 2% greek yogurt.  It’s important to use the 2% so that your cheesecake comes out nice and creamy.  I also added cream cheese to the base of the cheesecake.

Next comes lemon juice and lemon zest.  This adds a huge pop of flavor.  Lemon is a must when it comes to summer flavors.  But, of course, lemon is very sour.  The cheesecake needed a sweetener, and I knew just what to use.

As you can see from the title of this post, honey was my preferred sweetener in this recipe.  This is because it pairs great with lemon and is a liquid, and will therefore blend well into the cheesecake filling.  Honey is a great substitution for any liquid sweetener.  I’ve found that it’s sweeter than maple syrup, which definitely comes in handy when trying to limit sugar.

In addition to this, honey enhances the flavor of tons of ingredients.  In this recipe it works very nicely with the lemon.  I adore honey and lemon together!

So next time you’re entertaining and want to blow your audience away with a healthy dessert, look no further than this Lemon Honey Cheesecake.  Yes, it is that good.

Crustless Lemon Honey Cheesecake

  • 1 1/2 cups plain 2% greek yogurt (I don’t recommend using fat free)
  • 1 cup non fat cream cheese
  • 1 tsp vanilla
  • 1/4 cup + 1 tbsp honey
  • 3 egg whites (9 tbsp if using the kind in a carton)
  • 1/4 cup arrowroot starch or cornstarch
  • 1 tbsp lemon zest
  • 1/4 lemon juice
Preheat oven to 350F.  Combine all ingredients in a large bowl.  Mix until all ingredients are incorporated.  It will look thin and watery, but that’s ok.  Pour mixture into a greased 8×8 circle pan (a springform is best).  Bake in preheated oven for 40 minutes.  Remove from oven.  Chill in fridge overnight, or for at least 8 hours.  After chilled, cut into slices and serve chilled.  Store leftovers in the fridge.

Sorry it’s been so long since I last posted.  Things have been crazy busy over here.  Hopefully everything will be back on track soon.

In the meantime, enjoy this Lemon Cheesecake.  It is sooooo yummy.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win  prizes associated with the contest. I received a gift card to offset the expense of my ingredients.


Revisited Recipe of the Day: 

Honey Banana Ginger Almond Butter






13 Comments

  1. JulesTheNorweegie

    June 10, 2013 at 7:52 am

    Delicious! I made my first crustless quiche yesterday, but it was savoury.. So perhaps I’ll try this one out in the near future, it looks scrummy 😀
    X J

    1. SS

      June 14, 2013 at 3:13 pm

      Yep, that’s a very similar idea. Tell me if you give the recipe a try!

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  3. Consuelo @ Honey & Figs

    June 11, 2013 at 12:41 pm

    It looks absolutely delicious, love the honey and lemon combination!! x

    1. SS

      June 14, 2013 at 3:13 pm

      So do I, Consuelo!

  4. Consuelo @ Honey & Figs

    June 11, 2013 at 12:41 pm

    It looks absolutely delicious, love the honey and lemon combination!! x

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