Crustless Lemon Honey Greek Yogurt Cheesecake


Lemon and honey are classic Greek ingredients for any dish, adding a smell and flavor from the Mediterranean. But add Greek yogurt into the mix and you’ve got a wonderful, Greek-inspired cheesecake made with three of the Greekest ingredients we know.


1 1/2 cups plain 2% greek yogurt
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 cup 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.  Use remaining honey to drizzle on top of each piece. Store leftovers in the fridge.



  1. I’m sure mine will taste good, but it looks nothing like the picture! It also was not particularly watery to start with

  2. Hi, the picture looks as though there is a “casing” of sponge or something, with the centre being the cheesecake mix. It looks like this because the edges of the cake are about 1cm higher than the centre filling. Am I right, is the cheesecake mixture inside a case?

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