Lemon Meringue Cheesecake Recipe

This light and tangy lemon meringue cheesecake combines a zesty cheesecake filling with a sweet, fluffy meringue topping. It's the perfect dessert for any occasion, offering a delightful balance of creamy and crunchy textures!

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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