Tana Ramsay’s lemon cheesecake recipe

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  • Healthy
  • Vegetarian
serves: 10
Skill: medium
Prep: 45 min

Nutrition per portion

Calories 277 kCal 14%
Fat 15.4g 22%
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  • Light and fruity, this lemon cheesecake from Tana Ramsay can be made in minutes and is lower in calories than other cheesecake recipes.


    • 175g cereal hoops
    • 100g low-fat spread, melted
    • 400g extra-light cream cheese
    • Grated zest of 4 lemons
    • 200g 0% fat Greek yogurt
    • 100g caster sugar
    • 2tbsp lemon juice
    • 184ml carton whipping cream
    • Couple of mint leaves to decorate


    • Place the cereal hoops in to a food processor and whiz until they are broken into crumbs. Or you can place them into a bag and bash with a rolling pin.

    • Transfer to a large bowl and mix in the melted low-fat spread, stirring through until all the crushed cereal hoops are thoroughly coated.

    • Turn into a 23cm spring collar cake tin and press the mixture right into the bottom to form a base. Put this in the fridge for at least 30 mins to set.

    • Mix together the cream cheese, lemon zest, Greek yogurt, sugar and lemon juice and stir well to combine.

    • In a separate bowl, whisk the cream until it’s a thick consistency and starts to stiffen. Add this to the cream cheese mix, folding through well.

    • Spoon this mix on to the top of the base. Decorate the top with a couple of mint leaves and place in the fridge to set overnight.

    Top tip for making Tana Ramsay’s lemon cheesecake

    For a tasty alternative try using mini shredded wheat instead of cereal hoops.

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