Healthy Crustless Meyer Lemon Cheesecake (GF!) & NITK Behind-The-Scenes
Prep time
Cook time
Total time
Serves: 6
  • 2 cups dry curd cottage cheese
  • ½ cup plain 0% Greek Yogurt
  • zest of 1 meyer lemon, divided
  • juice of 1 whole meyer lemon
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure lemon extract (optional, for extra lemony flavor)
  • 2 whole eggs
  • 1 egg white
  • 1 tablespoon baking stevia (OR 2 tablespoons pure honey)
  • 2 tablespoons pure honey
  • ¼ tsp salt
  • ½ cup berries of choice (optional, but will bring a little more moisture to the cake - this was an afterthought!)
  1. Pre-heat the oven to 350 degrees.
  2. In a blender or food processor pulse all ingredients (only ½ of the lemon zest) until as smooth as possible.
  3. Pour filling into a lightly greased cake pan (line the bottom with parchment paper to prevent sticking)
  4. Bake for 45 minutes, remove from oven and cool to room temperature on a cooling rack.
  5. Top with warmed (20 sec in the microwave) then mashed blueberries, raspberries, or strawberries, and remaining lemon zest to garnish!
  6. Enjoy!
I originally made this cheesecake without the berry topping, but feel that because of the low fat content of the cheescake, the texture is a tad dry and the berries bring in just a little needed moisture!
Nutritional Information
Serving size: 1 slice Calories: 135 kcal Fat: 2g Carbohydrates: 9g Sugar: 7g Protein: 20g
Recipe by Nutrition in the Kitch at