Lemon-Yogurt Cheesecake

Charter Issue, 1990

Your rating: None Average: 3.6 (21 votes)

This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.

Lemon-Yogurt Cheesecake

1 Review for Lemon-Yogurt Cheesecake

Beautiful 4th of July dessert

Cheesecake was a hit for a Patriotic themed dinner on a very hot day. Loved how light and cool. Directions, including making the yogurt cheese seemed time consuming, but it was actually fun and easy to make. Be sure to read all directions and allow time. I used canola oil in crust, but thought it a bit strong.

Creamy and smooth, light and cool summer dessert. Fun to make

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner