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Doc’s Cheesecake with Homemade Pie Crust


  • 1 pre-baked Doc’s Pie Crust
  • 1 cup fat free ricotta cheese
  • 8 oz. fat free cream cheese
  • 1 cup fat free Greek yogurt
  • Lemon zest from 1 lemon
  • 1 tspn. Vanilla extract
  • 4 Eggs
  • Splenda, 24 packets = 1 cup


  • Allow cheeses and eggs to come to room temperature.
  • Preheat oven to 350 degrees.
  • Cream together ricotta cheese, cream cheese and yogurt.
  • Add vanilla, Splenda and lemon zest and continue to beat.
  • Add eggs, 1 at a time, and continue to beat.
  • Pour into pre-baked, cooled pie crust.
  • Place a glass or casserole dish partly filled with water in the oven alongside the cheesecake.
  • Bake for about 1 hour, until the cake is set but the center still jiggles.



When this cheesecake is prepared with Doc’s Pie Crust, the exchanges are as follows:
If cut into 16 pieces, each piece is 1 LP and 1 VLP.
If cut into 8 pieces, each piece is 2 LP and 2 VLP.

Check out the Doc’s many healthy recipes that will help you stay on track!


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