Low Calorie Lemon Cheesecake Cups with Greek Yogurt
Individual portions eliminate the cutting problem. A full cheesecake requires a confident hand with a sharp knife, a plan for serving and the knowledge that the slices will be uneven regardless of how carefully you do it. Cheesecake cups, assembled individually in glasses or ramekins, require none of that. Each guest receives their own portion that looks as clean and composed when it reaches the table as when it was assembled. This no-bake lemon cheesecake version, made with Greek yogurt instead of cream cheese, is assembled in fifteen minutes and refrigerated until set. It is lower in calories than any baked cheesecake equivalent and tastes refreshingly sharp and clean from the lemon.
Why this recipe works
Greek yogurt provides a base that is protein-rich, tangy and smooth enough to serve as a cheesecake filling without any baking or setting agents. A small amount of cream cheese stirred through adds the richness and body that Greek yogurt alone cannot provide. Fresh lemon juice and zest are the primary flavour components, and their sharpness works naturally against the gentle sweetness of the honey used to sweeten the filling. A simple crushed oat or digestive biscuit base pressed into the bottom of each glass provides the textural contrast that distinguishes a cheesecake from a mousse.
Getting it right
Layer the base and filling with care. Spoon the biscuit base mixture firmly into the bottom of each glass and press it down evenly with the back of the spoon before adding the filling. A loose base has an unpleasant texture when you hit it with the spoon.
Refrigerate for at least four hours before serving. The filling needs time to set and for the flavours to develop and integrate. Made the night before is ideal.
Common mistakes
Over-sweetening the filling loses the bright, sharp lemon quality that makes these cups taste refreshing rather than rich. Use honey or maple syrup sparingly: the lemon should be the dominant note.
Not pressing the base firmly enough produces a base that disintegrates and mixes into the filling when scooped. Press firmly and refrigerate the assembled cups briefly before adding the filling layer.
Substitutions
Lime juice and zest replace lemon for a sharper, more tropical flavour. Passion fruit curd stirred through the Greek yogurt filling creates a more exotic version. Crushed ginger biscuits in place of plain oat biscuits in the base add spice that works well with citrus.
Serving suggestion
Top each cup with a small twist of lemon peel, a few fresh raspberries and a very light dusting of icing sugar. Serve chilled, directly in the glass or ramekin. These keep refrigerated for two days.
Ingredients
- 1 cup plain full-fat Greek yogurt (strained overnight for thicker texture if possible)
- 120 g reduced-fat cream cheese (softened to room temperature)
- 2 tbsp pure maple syrup (adjust to taste)
- 2 tbsp fresh lemon juice (approximately 1 large lemon)
- 1.5 tsp finely grated lemon zest (plus extra to garnish)
- 0.5 tsp pure vanilla extract
- 0.8 cup rolled oats (certified gluten-free if needed)
- 1 tbsp coconut oil (melted)
- 1 tbsp maple syrup (for the oat base)
- 1 pinch fine sea salt
- 0.5 cup fresh blueberries (or sliced strawberries, to serve)
Instructions
- 1
Add the rolled oats, melted coconut oil, 1 tablespoon of maple syrup and sea salt to a small food processor. Pulse 8 to 10 times until the mixture resembles coarse breadcrumbs. It should hold together when pressed between your fingers but still feel crumbly.
Do not over-process or you will end up with oat paste. A rough, crumbly texture is what you are aiming for.
- 2
Divide the oat mixture evenly between 6 small glasses, ramekins or jar cups. Press down gently with the back of a spoon to form a compact base layer about 1 cm thick. Set aside.
Mason jars work really well here as they look attractive and have tight-fitting lids for easy storage.
- 3
In a medium mixing bowl, beat the softened cream cheese with a hand whisk or electric mixer until smooth and lump-free. This takes about 1 minute.
Make sure the cream cheese is fully at room temperature before you start or the filling will be lumpy.
- 4
Add the Greek yogurt, 2 tablespoons of maple syrup, lemon juice, lemon zest and vanilla extract to the cream cheese. Whisk together until the mixture is completely smooth, creamy and well combined. Taste and add a little more lemon juice or maple syrup if you prefer.
A tiny pinch of turmeric can deepen the yellow colour naturally without affecting the taste if you want a more vibrant looking filling.
- 5
Spoon the lemon cheesecake filling evenly over each oat base, dividing it equally between the 6 cups. Smooth the tops with the back of the spoon.
- 6
Cover the cups loosely with cling film or lids and transfer to the fridge. Chill for at least 30 minutes so the filling firms up slightly and the flavours meld together.
For the best texture, chill for 2 hours or even overnight before serving.
- 7
Just before serving, top each cup with a small handful of fresh blueberries or sliced strawberries and a little extra lemon zest. Serve cold.
Nutrition per serving
108kcal
Calories
9g
Protein
11g
Carbs
4g
Fat
1.5g
Fibre
8g
Sugar
95mg
Sodium
Pro Tips
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Straining your Greek yogurt through a muslin cloth or clean tea towel for a few hours produces a much thicker, creamier filling that holds its shape better in the cup.
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Zest the lemon before you juice it. It is much easier that way and you will get a better yield from both.
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These cups taste noticeably better on day two once the oat base has softened slightly into the filling and the lemon flavour has had time to develop.
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If your cream cheese feels at all grainy after whisking, press it through a fine sieve before adding the yogurt.
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Keep the berry topping separate until just before serving so the fruit stays fresh and does not bleed colour into the filling.
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To make these cups extra protein-rich, swap half the Greek yogurt for plain skyr, which is higher in protein and similarly tangy.
Frequently Asked Questions
Variations
- •
Raspberry Swirl Lemon Cups
Blitz a small handful of fresh raspberries with a teaspoon of maple syrup and push through a sieve. Swirl a teaspoon of this raspberry coulis through the top of each filled cup before chilling for a beautiful marbled effect.
- •
Lime and Coconut Version
Swap the lemon juice and zest for lime, and replace the vanilla extract with a small splash of coconut extract. Top with toasted desiccated coconut and a slice of fresh lime for a tropical twist.
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Chocolate Biscuit Base
Replace the oat base with a mix of crushed dark chocolate rice cakes and a little melted coconut oil. This keeps the calorie count similar but adds a chocolatey contrast that works wonderfully with the sharp lemon filling.
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Orange and Ginger Cups
Use fresh orange juice and zest in place of lemon, and stir half a teaspoon of ground ginger into the filling. A crumbled ginger snap on top adds a lovely spiced warmth that is especially nice in winter.
Substitutions
- •Reduced-fat cream cheese → Whipped tofu cream cheese (Works well for a dairy-free version. Use the same quantity and ensure it is at room temperature before whisking.)
- •Greek yogurt → Coconut yogurt (Use a thick, plain coconut yogurt for a dairy-free option. The flavour will be slightly sweeter and less tangy, so you may want to increase the lemon juice a little to compensate.)
- •Maple syrup → Honey or agave nectar (Both work as direct swaps in the same quantity. Agave has a milder flavour while honey adds a floral note.)
- •Rolled oats → Crushed digestive biscuits mixed with coconut oil (This is not gluten-free but gives a more traditional cheesecake base texture. Use about 5 or 6 crushed biscuits for 6 cups.)
- •Coconut oil → Melted unsalted butter (A direct swap that gives a slightly richer, more buttery flavour to the base. Use the same quantity.)
🧊 Storage
Store the cups covered in the fridge for up to 3 days. Keep the fruit topping separate and add it just before eating. These cups are not suitable for freezing as the yogurt-based filling can become grainy and watery once thawed.
📅 Make Ahead
These are an ideal make-ahead dessert. Prepare the base and filling up to 24 hours in advance, cover tightly and refrigerate. The flavour actually improves overnight as the lemon zest infuses through the creamy filling. Add the fresh berries right before serving.
More Low-Calorie Desserts Recipes
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Low-Calorie Baked Apple Crumble
