Dukan Diet Recipe: Simple Lemon Cheesecake

Just a very short post to give you my third and last cheesecake recipe for now.

This is such a simple recipe that has no baking involved but it does need to set in the refrigerator overnight. This means that some patience and forward planning is required!  It uses no tolerated items so it is fine to eat on any day of any phase of the Dukan Diet and the recipe can easily be made suitable for vegetarians and vegans by replacing the gelatine with agar-agar.

Simple Lemon Cheesecake


  • 500g of  Fat Free Fromage Frais
  •  Juice and Zest of one Lemon
  • 5 tablespoons of Splenda or other Sweetener
  • 6  leaves of Gelatine
  • 75ml of Warm Water


  1. Soak the gelatine in a bowl of cold water to soften. Squeeze out any excess water and place back in the bowl with the warm water and allow the gelatine to fully dissolve.
  2. In another bowl, mix the fromage frais with the sweetener and add the lemon juice and zest
  3. Combine the two mixtures together and pour into a suitable mold and refrigerate for at least twelve hours or overnight.
  4. Turn out and serve!

28 Responses to “Dukan Diet Recipe: Simple Lemon Cheesecake”

  • Sarah on February 10, 2017

    Hi Amber,

    I read your link about fat free fromage frais substitutes. I live in the US. You say ffff is ricotta in Italy. So would fat free ricotta be the best substitute here in the US?

    Also, I think a U.K. tablespoon is larger than a US one. You’re using a U.K. One in this recipe, right?


    • Amber on February 11, 2017

      Hi Sarah

      Ricotta will be fine and yes it is an English tablespoon.

      Kind regards


  • gwen stewart on April 16, 2015

    Hi Amber quick question, what measurement is a leaf of gelatin? I live in the United States and the gelatin crystals come in a packet. Is there a gram amount that equals a leaf for this cheesecake recipe? I’ve done well in attack phase: 16 lbs in 5 days! Im ready to try desserts in cruise phase. Thanks

    • gwen on April 16, 2015

      sorry i should have scrolled down before asking this question :0)

      • Amber on April 16, 2015

        No worries:)


  • Elena on November 27, 2014

    Hi Amber,

    Thanks for posting this recipe. If I were to use agar-agar instead of gelatine, how much would I need to use?


  • Nana on October 30, 2014

    Hi Amber,
    Can I use fat free cream cheese to make cheesecake?

    • Amber on November 2, 2014

      Hi Nana

      Cream cheese should be fairly similar in consistency so I see no reason not to use it.

      Best wishes


  • Des on March 25, 2014

    Hi Amber,
    Thank you for all the very insightful answers you have been giving on this site. I don’t have gelatine leaves but only the sachets. How many of these sachets of gelatine will equal the 6 leaves?

    • Amber on March 26, 2014

      Hi Des

      As a general rule, two gelatine leaves are equivalent to one teaspoon of powdered gelatine so you’ll need to measure how much is in each sachet to work it out.

      Best wishes


  • AshMac on November 8, 2013

    If we can have lemon here in this recipe, are we allowed to have lemon and/or lime greek yogurt 0% fat in attack and cruise phases?

    Wonderful site!

    • Amber on November 9, 2013

      Hi AshMac

      You can have vanilla, lemon or coconut flavoured yoghurts but you need to be careful as many zero fat yoghurts have added sugars in various guises. You need to look for ones which have less than 7 g of carbs per 100 g. Lime is not officially allowed but many official Dukan recipes use it.

      Kind regards


      • Mary S on May 1, 2014

        You have mentioned elsewhere that the Carbmaster yogurts are allowed–they come in a very tasty Key Lime as well as a BIG assortment of other flavors.
        This recipe looks really good—as a lazy Yank I will probably make it w/ FF plain Greek yogurt and Jello after I translate it into American ingredients/measurements , w/ maybe a Carbmaster carton thrown in. Will let you know how it turns out–I may whip it w/ my electric mixer after it sets to an egg-white consistency to get a very filling fluffy texture.
        Looking at your recipe, I understand that if the 2 leaves of gelatin=I tsp then the recipe calls for 1 tbs total of the powder/granules.

        • Amber on May 1, 2014

          I look forward to you reporting back and hope you enjoy it.


  • Pear_Pauline on August 30, 2013

    Dear Amber,

    Hello Again 🙂

    Good news, I have lost 1 kg since I started on 27th August 2013 (that is only 3 days).

    By the way, your cheesecake is very interesting. I will try on this weekend by using fat free yogurt instead b’cos in my country is very hard to find Fat Free Fromage Frais.

    Thanks for sharing this wonderful dessert, have a good weekend 🙂

    • Amber on August 30, 2013

      Hi Pear Pauline

      Try draining some of the fluid from the yogurt before you try the recipe. You can put a sieve over a bowl and place a piece of kitchen paper or muslin cloth in the sieve and then put in your yogurt. It will make the yogurt much firmer. The longer you drain it the firmer it will become.

      I hope you enjoy the recipe and the weekend!

      Best wishes


      • Pear_Pauline on August 31, 2013

        Hi Amber,

        Thanks very much for your suggestion, I will try then 🙂

        By the way, i have some questions. i weighted this morning and found that i gained 0.3 kg from yesterday morning. Well, i am not sure that on the period is affected to my weight???

        But I still stick on the program of attack phase. Hope I will be ok during the PMS time :-~

        Enjoy yr weekend 😉

        • Amber on August 31, 2013

          Hi Pear Pauline

          A small weight gain can be caused things such as a little extra salt causing some water retention or even a slightly slower transit of food through your digestive system. It is nothing to worry about.

          If you suffering with food cravings caused by PMS try to make sure you have lots of Dukan friendly food and drinks to turn to when the cravings hit.



  • Laura on August 16, 2013

    Hi – so many of these yummy recipes call for Fat Free Fromage Frais which we can not buy in Australia. Can you recommend what can be used as a substitute? We have extra lite cream cheese but its only 5% which means a max of 30g per day.

  • JennyD on August 13, 2013

    In your 7/25 response to Andrea you say “You should find the information you are looking for in this link.” but there was no link provided. I’m interested in this recipe but being in the US the “gelatine leaves” throws me so I was hoping to use the link.

    Please provide 🙂 Thanks!

    • Amber on August 14, 2013

      Hi JennyD

      Oops! Here is the link I intended to post!


      It explains that leaf gelatin and powder gelatin are the same thing and that as a general rule, two gelatin leaves is equivalent to one teaspoon of powdered gelatin.

      Kind regards


  • Juliana on February 28, 2013

    How much of this recepy you can have a day, during the attach phase?
    Does this recepy delivers more than one?

    • Amber on February 28, 2013

      Hi Juliana

      The recipe makes 4 good servings but as it uses items that have no restrictions you could eat all of it in a day if you chose to so. However if you eat too much dairy it will slow down your weight loss and this is why the Dukan coaches recommend a 1 kg daily limit for dairy.

      Best wishes


  • Dukan Diet Recipe: Simple Lemon Cheesecake – The Dukan Diet Site | SDiet.com on August 19, 2012


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