Easy Lemon Cheesecake Pie 🍋 WW friendly 🍋 This easy lemon dessert combines two of my favorite things, lemon, and cheesecake! It is sweet and tart and the perfect dessert!
Servings: Makes 10 servings
6 Points per serving.
HOW DO I MAKE MY LEMON CHEESECAKE PIE?
1. To make the crust, place graham crackers in a ziplock bag and crush them with a rolling pin.
2. You can also use a food processor if you want.
3. Add graham cracker crumbs to a bowl along with the Truvia and melted butter spread.
4. Mix until well combined.
5. Press the crust mixture into the bottom of a pie pan and place it in the refrigerator while you make the rest of the pie.
6. In a mixer, add cream cheese and monk fruit and mix until well combined.
7. While that is mixing, zest and juice your lemons to get 1 Tbsp zest (more for garnish) and 1/4-1/3 cup lemon juice.
8. Add eggs, Greek yogurt, vanilla, lemon juice, and zest to the cream cheese mixture and mix until all incorporated, about 3-4 minutes on medium speed.
9. Pour filling onto the crust and bake at 325 for 35-45 minutes or until the center of the pie is slightly jiggly in the center.
10. Let the pie cool and then refrigerate for at least 4 hours or overnight.
11. Once cooled, top with whipped topping and garnish🍋
Lemon Cheesecake Pie Ingredients
Ingredients:
- 12 oz Neufchatel cheese, 1/3 less fat than regular cream cheese
- 3⁄4 cup plain fat-free Greek yogurt
- 1/4- 1/3 cup Fresh lemon juice, depending on how tart you like, I used 1/3 cup and two lemons
- 1 tsp Vanilla extract
- 1 Tbsp Lemon zest, more to garnish if you wish
- 7 sheets Low Fat Graham cracker
- 3 Tbsp Brummel & Brown Spread Made with Yogurt
- 3/4 cup Lakanto Monkfruit sweetener with erythritol, classic
- 4 oz Kroger Fat-free whipped topping
Instructions:
- To make the crust, place graham crackers in a ziplock bag and crush them with a rolling pin.
- You can also use a food processor if you want.
- Add graham cracker crumbs to a bowl along with the Truvia and melted butter spread.
- Mix until well combined.
- Press the crust mixture into the bottom of a pie pan and place in the refrigerator while you make the rest of the pie.
- In a mixer, add cream cheese and monk fruit and mix until well combined.
- While that is mixing, zest and juice your lemons to get 1 Tbsp zest (more for garnish) and 1/4-1/3 cup lemon juice.
- Add eggs, Greek yogurt, vanilla, lemon juice, and zest to the cream cheese mixture and mix until all incorporated, about 3-4 minutes on medium speed.
- Pour filling onto the crust and bake at 325 for 35-45 minutes or until the center of the pie is slightly jiggly in the center.
- Let the pie cool and then refrigerate for at least 4 hours or overnight.
- Once cooled, top with whipped topping and garnish🍋
Notes:
Servings: Makes 10 servings
6 Points per serving.
Nutritional information is provided for reference, via an online calculator. We recommend that information be checked independently.
Weight Watchers Easy Lemon Cheesecake Pie
Easy Lemon Cheesecake Pie 🍋 WW friendly 🍋 This easy lemon dessert combines two of my favorite things, lemon, and cheesecake! It is sweet and tart and the perfect dessert!
Ingredients
- 12 oz Neufchatel cheese, 1/3 less fat than regular cream cheese
- 3⁄4 cup plain fat-free Greek yogurt
- 1/4- 1/3 cup Fresh lemon juice, depending on how tart you like, I used 1/3 cup and two lemons
- 1 tsp Vanilla extract
- 1 Tbsp Lemon zest, more to garnish if you wish
- 7 sheets Low Fat Graham cracker
- 3 Tbsp Brummel & Brown Spread Made with Yogurt
- 3/4 cup Lakanto Monkfruit sweetener with erythritol, classic
- 4 oz Kroger Fat-free whipped topping
Instructions
- To make the crust, place graham crackers in a ziplock bag and crush them with a rolling pin.
- You can also use a food processor if you want.
- Add graham cracker crumbs to a bowl along with the Truvia and melted butter spread.
- Mix until well combined.
- Press the crust mixture into the bottom of a pie pan and place in the refrigerator while you make the rest of the pie.
- In a mixer, add cream cheese and monk fruit and mix until well combined.
- While that is mixing, zest and juice your lemons to get 1 Tbsp zest (more for garnish) and 1/4-1/3 cup lemon juice.
- Add eggs, Greek yogurt, vanilla, lemon juice, and zest to the cream cheese mixture and mix until all incorporated, about 3-4 minutes on medium speed.
- Pour filling onto the crust and bake at 325 for 35-45 minutes or until the center of the pie is slightly jiggly in the center.
- Let the pie cool and then refrigerate for at least 4 hours or overnight.
- Once cooled, top with whipped topping and garnish🍋
Notes
Servings: Makes 10 servings
6 Points per serving.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 161mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 6g