These Butterfinger Bliss Cheesecakes Bites are made with Greek yogurt-and an Oreo crust-perfect for single serve portions!
What other variations of this cheesecake can I make?
Once I had the base of this cheesecake recipe created I knew the possibilities were endless….from there I began to create all sorts of flavors…if you have’t tried it..may I suggest starting with these flavors:
What Ingredients do I use to make this Cheesecake?
Non Fat Greek Yogurt:
The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.
Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top? That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey.
Sugar Free Pudding:
The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The non fat Greek Yogurt and the sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value would be 2 point per slice, if sliced into 10 servings.
Eggs:
These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol; you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs. If you are following the WW GREEN plan you may substitute the 3 eggs for 3/4 cup liquid egg substitute which lowers the point value per serving.
Sweetener:
For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.
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1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs
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Ingredients:
- 3 eggs or 3/4 cup liquid egg substitute
- 3 cups plain nonfat greek yogurt or nonfat plain yogurt
- 1/2 ounce of instant sugar free/fat free chocolate pudding mix ( which is half of a 1 oz. small package)
- 1/2 ounce of instant sugar free/fat free butterscotch pudding mix
- 12 Oreo thins
- 1 tsp butter extract or vanilla extract
- 3 Tbsp sugar substitute
- I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
Directions:
- Preheat oven to 350 degrees.
- In mixing bowl add eggs, sugar substitute and butter extract & beat well.
Add yogurt and dry pudding, mix well. Place aluminum foil muffin wrappers into muffin tin. (**it’s important to use the foil muffin liners due to the amount of moisture these cheesecake carry. The paper liners don’t hold up well and won’t allow for the cheesecake to set.) - Add one Oreo thin at the bottom of each muffin liner. Fill each muffin with batter, to the very top.
- Bake for 25-30 minutes. They may look jiggly but once they chill, they will set.
The will rise quite a bit while in the oven but once cooled they will flatten.Let them cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator. - I recommend chilling these overnight before eating. It can taken up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
Servings: Makes 12 cheesecakes
Notes:
- Add any toppings for additional points. I added fat free reddi whip and Lily’s no sugar added chocolate chips ( you can purchase the Lily’s chocolate chips via Amazon on my products page of this blog)
Butterfinger Bliss Cheesecakes Bites
These Butterfinger Bliss Cheesecakes Bites are made with Greek yogurt-and an Oreo crust-perfect for single serve portions!
Ingredients
- 3 eggs or 3/4 cup liquid egg substitute
- 3 cups plain nonfat greek yogurt or nonfat plain yogurt ( Fage or Chobani)
- 1/2 ounce of instant sugar free/fat free chocolate pudding mix ( which is half of a 1 oz. small package)
- 1/2 ounce of instant sugar free/fat free butterscotch pudding mix
- 12 Oreo thins
- 1 tsp butter extract or vanilla extract
- 3 Tbsp sugar substitute
Instructions
- Preheat oven to 350 degrees.
- In mixing bowl add eggs, sugar substitute and butter extract & beat well.
- Add yogurt and dry pudding, mix well. Place aluminum foil muffin wrappers into muffin tin. (**it’s important to use the foil muffin liners due to the amount of moisture these cheesecake carry. The paper liners don’t hold up well and won’t allow for the cheesecake to set.)
- Add one Oreo thin at the bottom of each muffin liner. Fill each muffin with batter, to the very top.
- Bake for 25-30 minutes. They may look jiggly but once they chill, they will set.
- The will rise quite a bit while in the oven but once cooled they will flatten.Let them cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
- I recommend chilling these overnight before eating. It can taken up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes
Servings: Makes 12 cheesecakes
GREEN:2 SmartPoints per cheesecake if using liquid egg substitute or 3 SmartPoints per cheesecake if using whole eggs
BLUE: 2 Smartpoints per cheesecake
PURPLE: 2 Smartpoints per cheesecake
Notes
- Add any toppings for additional points. I added fat free reddi whip and Lily's no sugar added chocolate chips ( you can purchase the Lily's chocolate chips via Amazon on my products page of this blog)
Recommended Products
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Nutrition Information:
Yield:
12Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 3gCholesterol: 51mgSodium: 250mgCarbohydrates: 25gNet Carbohydrates: 24gFiber: 1gSugar: 5gProtein: 7g
Michelle
Wednesday 27th of November 2019
I just made this amazing looking cheesecake. Put a little more lemon in it and can’t wait to try it tomorrow after if has set. Your recipes have changed my WW journey this time around. Loving all the ones I’ve tried. Thank you.
Lindsay Kehl
Wednesday 27th of November 2019
Hi Michelle
Thank you for your review! I am so thrilled to hear you have found success with these recipes. Thank you for the wonderful feedback! Enjoy!
Have a wonderful day
Linds
Robin Dean
Thursday 3rd of October 2019
Plain jane cheesecake is cooling. 12 hr countdown begins ! I’m so glad to have found you. I bought your e book too.
Angela
Wednesday 21st of March 2018
Hello. I am interested to make the Butterfinger Bliss Cheesecake bites. How important is the butter extract? Can I substitute for it?
Pounddropper
Wednesday 21st of March 2018
It’s not so important. I have made it with vanilla extract as well. And it works just as well. Thanks so much