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12 Varieties of Pound Dropper Cheesecake

A low point Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Cheesecake has always been one of my absolute favorites-But we all know a regular full fat slice of cheesecake can be almost a days worth of points!  This is why I was determined to make a healthy alternative that would help satisfy my craving-I started experimenting using a zero point food- nonfat plain Greek Yogurt-it took several attempts and I came up with something that has the texture of cheesecake but yet requires NO CREAM CHEESE!

My lemon cheesecake was my original recipe and from there I started crafting all sorts of flavors-These cheesecakes have become a staple on my wellness journey. They are made from nonfat Greek yogurt and sugar free instant pudding- the BEST part is that most of these cheesecakes are 1 WW Point per serving!

Now..Greek yogurt tends to carry moisture from water-and since that is the base of these cheesecakes it has a tendency to carry moisture on top. I recommend covering the cheesecakes after they have cooled for 20 minutes with a clean paper towel and then plastic wrap on top of the paper towel while the cheesecake chills in the refrigerate overnight.

The longer the cheesecake chills the better the flavor and texture. My favorite is eating it on the 3rd day-it’s thick, creamy and absolutely delicious!

The Cheesecakes last over a week in the refrigerator and/or can be frozen for up to a month.


1. Plain Jane Cheesecake


2. Lemon Cheesecake

3. Mocha Chocolate Cheesecake

4. Caramel Cheesecake

5. Pumpkin Pie Cheesecake

6. Chocolate Fudge Cheesecake

7. White Chocolate Oreo Cheesecake

8. White Chocolatier Cheesecake

9. Coconut Lime Cheesecake

10. Banana Creme Pie Cheesecake

11. Chocolate Peanut Butter Cheesecake

12. Mint Oreo Chocolate Cheesecake


Thursday 3rd of February 2022

I love your cheesecakes. Do you have a no bake variety


Thursday 19th of September 2019

Hi Lindsay! I love your cheesecakes! I’ve made five of the flavors, but I think I’m doing something wrong. The top of the cheesecake is creamy but the bottom is always a weird gritty texture. I’ve tried increasing the cooking time and I’ve tried decreasing the cooking time but they always turns out the same. Have you ever had this problem?

Lindsay Kehl

Thursday 19th of September 2019

Hi Meredith,

Thanks for your comment. The gritty texture that you are getting the sweetener that causing that.

What brand of sweetener are you using for the cheesecakes? That can make a great difference in the texture. I recommend a granulated white substitute. ( the one I really like is the Lakanto Monkfruit) Give that a try and let me know what you think!

Hope that helps!! Thanks so much.


Shania Carnes

Sunday 1st of September 2019

Can you take the cheesecake recipe and make say 12 mini cheesecakes in a muffin tin? Or would you have to change the time/temperature? Thanks

Lindsay Kehl

Tuesday 3rd of September 2019

Yes. You can bake them at 350 degrees for 18-20 minutes.

Thank You!

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