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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.

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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 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:

  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 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 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🍋

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.

Yield: 10

Weight Watchers Easy Lemon Cheesecake Pie

Weight Watchers Easy Lemon Cheesecake Pie

This easy lemon dessert combines two of my favorite things, lemon and cheesecake! It is sweet and tart and perfect for a spring or summer dessert!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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

  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 crust mixture into the bottom of a pie pan and place 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 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 pie cool and then refrigerate for at least 4 hours or overnight.
  11. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 197mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 7g

Nutritional information is provided for reference, via an online calculator. We recommend that information be checked independently.

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