Crustless Lemon-Honey Cheesecake

YIELD: Makes 8 servings


1 1/2 cups


plain 2% greek yogurt

1 cup


non-fat cream cheese

1 tsp.



1/4 cup plus 1 T





egg whites


(9 T if using the kind in a carton)

1/4 cup


arrowroot starch or cornstarch

1 T


lemon zest

1/4 cup


lemon juice


Preheat oven to 350°F.

Whisk together yogurt and cream cheese in a large bowl. Add remaining ingredients and mix until all ingredients are incorporated. It will look thin and watery, but that's ok.

Pour mixture into a greased 8-by-8-inch circle pan (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 8 slices and serve. Store leftovers in the fridge.