You know those desserts that make you feel like you’re cheating, but you’re actually not? That’s exactly what this light lemon blueberry yogurt cheesecake does—it’s my little secret for when I want something indulgent without the guilt. The magic? Greek yogurt gives it that creamy richness we all love in cheesecake, but keeps it light and airy. I first made this for a summer potluck when I was craving something refreshing, and now it’s my go-to whenever I need a crowd-pleaser. The bright lemon zest and juicy blueberries make every bite taste like sunshine. Trust me, no one will guess it’s lighter than traditional cheesecake—it’s just that good. Check out more of my favorite dessert recipes if you’re looking for other sweet treats that won’t weigh you down.
Why You’ll Love This Light Lemon Blueberry Yogurt Cheesecake
Oh, where do I even start? This cheesecake is basically summer on a plate, and here’s why you’re going to adore it as much as I do:
- Lighter than your usual cheesecake – Thanks to the Greek yogurt, it’s creamy without feeling heavy. You can actually enjoy a second slice without that “I need to nap immediately” feeling!
- Bursting with bright flavors – The lemon zest wakes up your taste buds, while the blueberries add little pockets of juicy sweetness. It’s like sunshine and berries dancing together.
- Surprisingly easy to make – No water baths or fancy techniques here. Just mix, bake, and chill. Even my 12-year-old niece can make it (and has – several times!).
- The perfect summer dessert – It’s cool, refreshing, and looks gorgeous at backyard BBQs. I’ve lost count of how many recipe requests I’ve gotten after bringing this to parties.
Seriously, this cheesecake checks all the boxes – delicious, simple, and just a little bit better for you. What’s not to love?
Ingredients for Light Lemon Blueberry Yogurt Cheesecake
Alright, let’s gather everything you’ll need for this dreamy dessert. I’ve broken it down into three parts—crust, filling, and topping—so you can prep like a pro. And here’s a little secret: using Greek yogurt makes all the difference in keeping this cheesecake light yet luxuriously creamy. Trust me, don’t skip the fresh lemon zest—it’s the tiny detail that makes the flavors pop!
For the Crust
- 1.5 cups graham cracker crumbs – About 10 full sheets, crushed fine (or buy pre-crushed to save time!)
- ¼ cup melted butter – Unsalted, please! We want to control the saltiness.
- 1 tbsp sugar – Just a touch to sweeten the crust.
For the Filling
- 16 oz cream cheese – Softened to room temp. Cold cream cheese = lumpy filling. No thanks!
- 1 cup plain Greek yogurt – Full-fat for creaminess, but low-fat works in a pinch.
- ½ cup sugar – Not too sweet, letting the fruit shine.
- 2 large eggs – Room temp, always. They blend smoother.
- 1 tbsp freshly grated lemon zest – About 1 large lemon. Yellow part only—no bitter white pith!
- 2 tbsp lemon juice – Freshly squeezed, none of that bottled stuff.
- 1 tsp vanilla extract – The good kind. Splurge a little here.
For the Blueberry Topping
- 1 cup blueberries – Fresh or frozen (no need to thaw if frozen).
- 2 tbsp sugar – Just enough to sweeten the berries.
- 1 tbsp lemon juice – Balances the sweetness and adds brightness.
How to Make Light Lemon Blueberry Yogurt Cheesecake
Alright, let’s dive into making this dreamy cheesecake step by step. I promise it’s easier than it sounds, and oh-so-worth it when you see those gorgeous layers come together. Here’s how we’ll do it:
- Preheat your oven to 325°F (160°C) and give your springform pan a quick grease. Nothing fancy—just a swipe of butter or a spritz of cooking spray will do.
- Get that crust ready (details below!) and press it in nice and firm. This is your cheesecake’s foundation—make it count!
- Whip up that luscious filling—cream cheese first, then everything else. Smooth is the name of the game here.
- Pour it gently over your crust and pop it in the oven. Watch the magic happen!
- While it bakes, make that blueberry topping—just simmer and stir, easy peasy.
- Once baked, let it cool completely before adding the topping. Patience, my friend—this step makes all the difference!
Preparing the Crust
Grab those graham cracker crumbs, melted butter, and sugar—dump ’em all in a bowl and mix until it feels like wet sand. Now, here’s the trick: press it firmly into your greased pan using the back of a measuring cup. Really pack it down evenly across the bottom—this’ll give you that perfect crisp base that won’t crumble when you slice it. Pro tip: no sides! Just a flat, even layer on the bottom.
Making the Filling
Start with room temp cream cheese—this is non-negotiable! Beat it smooth before adding the yogurt and sugar. Once that’s creamy, add your eggs one at a time, mixing just until combined. Overmixing after adding eggs = cracks = sad cheesecake. Then, gently fold in the lemon zest, juice, and vanilla. The smell alone will make your kitchen heavenly! Pour it over your crust with a spatula—no need to be fancy, just get it all in there smoothly.
Baking and Chilling
Pop that beauty in the oven for 35-40 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—think Jell-O, not liquid. Let it cool slowly in the oven with the door cracked open for about an hour, then transfer to the fridge. Here’s where self-control kicks in—chill it for at least 2 hours, though overnight is even better. The wait kills me every time, but it’s so worth it for that perfect sliceable texture!
Tips for the Perfect Light Lemon Blueberry Yogurt Cheesecake
After making this cheesecake more times than I can count (hey, it’s research!), I’ve learned a few tricks that make all the difference between good and “oh-my-gosh-give-me-the-recipe” fantastic:
- Room temp is your BFF – Cold cream cheese? Lumpy filling. Cold eggs? Won’t blend smoothly. Take everything out at least an hour before baking. Your future smooth, creamy cheesecake will thank you.
- Don’t walk away from the oven – Overbaking is the #1 cheesecake killer. That slight jiggle in the center at 35 minutes? That’s perfection. It’ll set as it cools, promise!
- Blend that yogurt – Give your yogurt a quick whisk or blend before adding it. Gets rid of any lumps for the silkiest texture ever.
- Patience with the topping – Spread warm blueberry sauce? Hello, melted cheesecake! Let it cool completely—I usually make it while the cheesecake bakes so it’s ready when needed.
Serving and Storing Light Lemon Blueberry Yogurt Cheesecake
Oh, serving this beauty is half the fun! I always chill mine overnight—it slices cleaner and the flavors really meld together. Right before serving, I’ll scatter a handful of fresh blueberries on top for that “wow” factor. A sprig of mint never hurts either if you’re feeling fancy. Leftovers? Just cover tightly and refrigerate—it’ll stay dreamy for about 3 days (if it lasts that long in your house!). One word of caution—freezing doesn’t play nice with the yogurt texture, so enjoy it fresh. Trust me, that won’t be a problem once everyone gets a taste!
Nutritional Information for Light Lemon Blueberry Yogurt Cheesecake
Now, I’m no nutritionist, but I do love knowing what’s going into my treats! Keep in mind these numbers are estimates—your exact counts might vary depending on your ingredients (especially if you use low-fat yogurt or different brands). But here’s the scoop per slice:
- 280 calories – About half what you’d get in traditional cheesecake!
- 16g fat – Mostly from that luscious cream cheese and butter crust
- 6g protein – Thank you, Greek yogurt for the little boost
- 28g carbs – Mostly from the natural fruit sugars and graham crackers
Not too shabby for a dessert that tastes this indulgent, right? The yogurt and fresh fruit really help keep things balanced while still satisfying that sweet tooth.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! Frozen blueberries work great—just thaw them first and pat them dry with a paper towel to remove excess moisture. The last thing you want is a watery topping pooling on your perfect cheesecake. Pro tip: save a few fresh ones for garnish if you can—they make it look extra pretty!
Can I substitute sour cream for yogurt?
You bet, though the texture will be a tad denser. Greek yogurt gives that lovely lightness, but sour cream will still taste delicious. If you go this route, maybe add an extra minute or two to your mixing time to really fluff it up. Either way, it’s still way better than no cheesecake at all!
How do I prevent cracks in my cheesecake?
Two words: slow and steady! Overmixing after adding eggs introduces too much air (hello, cracks!). And never rush the cooling—leave it in the turned-off oven with the door cracked for about an hour after baking. If a tiny crack does appear, no sweat—that’s what that gorgeous blueberry topping is for!
Can I make this ahead of time?
Oh honey, cheesecake practically demands to be made ahead! The flavors get even better after a night in the fridge. Just hold off on adding the topping until you’re ready to serve—pop it on about an hour beforehand so it sets nicely but stays vibrant.
Is there a no-bake version?
While this particular recipe needs oven time, I’ve got a fabulous no-bake Oreo cheesecake that’s just as easy (and equally addictive). For this lemon blueberry beauty though, that quick bake is what gives it that perfect creamy-yet-firm texture that holds up to the fruit topping. Trust me, it’s worth turning on the oven for!
Light Lemon Blueberry Yogurt Cheesecake
Ingredients
Equipment
Method
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar for the crust. Press firmly into the bottom of the pan.
- Beat cream cheese, yogurt, and sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in lemon zest, lemon juice, and vanilla extract. Pour the filling over the crust.
- Bake for 35-40 minutes until the center is set. Let cool, then refrigerate for at least 2 hours.
- For the topping, cook blueberries, sugar, and lemon juice in a saucepan until thickened. Cool and spread over the cheesecake.
Nutrition
Notes
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