Low-Point Lemon Meringue Cheesecake

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (use low-fat graham crackers for lower points)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar substitute

For the Cheesecake Filling:

  • 16 oz (2 packages) reduced-fat cream cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup granulated sugar substitute
  • 2 large eggs
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract

For the Meringue Topping:

  • 3 large egg whites
  • 1/4 cup granulated sugar substitute
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray.
  2. Prepare the Crust:
    • In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar substitute until well mixed.
    • Press the mixture into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly into the bottom.
    • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese, Greek yogurt, and granulated sugar substitute until smooth and creamy.
    • Add the eggs, one at a time, beating well after each addition.
    • Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
  4. Assemble and Bake:
    • Pour the cheesecake filling over the baked crust in the springform pan. Smooth the top with a spatula.
    • Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
    • Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight to set.
  5. Prepare the Meringue Topping:
    • In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
    • Add the cream of tartar and continue beating until soft peaks form.
    • Gradually add the granulated sugar substitute, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
    • Beat in the vanilla extract until well combined.
  6. Top and Toast the Cheesecake:
    • Preheat the broiler on your oven to high.
    • Carefully spread the meringue topping over the chilled cheesecake, making sure to cover the entire surface.
    • Place the cheesecake under the broiler for 1-2 minutes, or until the meringue is lightly browned. Watch closely to prevent burning.
    • Remove the cheesecake from the oven and let it cool slightly before slicing and serving.
  7. Slice and Serve:
    • Slice the lemon meringue cheesecake into wedges and serve chilled.

Nutrition Facts (per serving, makes 12 servings):

  • Calories: 220 kcal
  • Total Fat: 10g
    • Saturated Fat: 5g
    • Trans Fat: 0g
  • Cholesterol: 65mg
  • Sodium: 300mg
  • Total Carbohydrate: 16g
    • Dietary Fiber: 0g
    • Sugars: 8g
  • Protein: 11g

Note: The nutrition information provided is approximate and may vary depending on specific ingredients and serving sizes.

Crust:

1.5 cups graham cracker crumbs = 4 points 2 tablespoons unsalted butter = 0 points 1 tablespoon granulated sugar substitute = 0 points

Total points for the crust = 4 points

Cheesecake Filling:

16 oz (2 packages) reduced-fat cream cheese = 4 points 1/2 cup plain non-fat Greek yogurt = 0 points 1/2 cup granulated sugar substitute = 0 points 2 large eggs = 0 points Zest and juice of 1 lemon = 0 points 1 teaspoon vanilla extract = 0 points

Total points for the cheesecake filling = 4 points

Meringue Topping:

3 large egg whites = 0 points 1/4 cup granulated sugar substitute = 0 points 1/4 teaspoon cream of tartar = 0 points 1/2 teaspoon vanilla extract = 0 points

Total points for the meringue topping = 0 points

Overall Points:

Total points for the entire recipe = 4(crust) + 4 (filling) + 0 (topping) = 8 points

Given that this recipe makes 12 servings, each serving would be approximately 8. WW points.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.