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Butterscotch Cheesecake

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Cheesecake· Cheesecakes· Desserts· Eggs· Greek Yogurt· Lunches· Potluck

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A low point cheesecake made with Greek yogurt makes for guilt-free sweet dessert!

These Greek yogurt cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:

 

White Chocolate Oreo Cheesecake

Lemon Cheesecake

Pumpkin Pie Cheesecake

White Chocolatier Cheesecake 

 

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. I get the sugar free pudding mixes at my local Walmart or Kroger stores. You can also get them on Amazon HERE.  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 substrate the whole egg for egg whites, but you’ll need to use 6 egg whites instead of 3 whole eggs.

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.

 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

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

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Click HERE to purchase the Lakanto Monkfruit Sweetener.

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Cake Mix:

I’ve recently started adding a bit of cake mix into my Greek yogurt cheesecake recipes which helps create a nicer thicker texture.  Just a little bit of cake mix or flour in the cheesecake batter helps bond the cheesecake and makes the cake easier to cut into clean slices. The starch in the cake mix makes the cheesecake more firm and sturdy, while a cheesecake that relies on eggs alone has a softer, super-creamy texture. You can use any flavor of cake mix such as: White, Yellow, Spice or Sugar Free (the overall point value is the same per slice regardless if you use a regular or sugar free cake mix). 

 

What do I bake my cheesecake in?

 I use this 9-inch Springform pan.  You can also use a 9-inch pie dish if you wish.

Ingredients:

 

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
  3. Then add yogurt, cake mix, and dry pudding, mix well.
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  5. Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
  6. Let it cool for about 15-20 minutes. Leave the cheesecake in the pan and cover it with plastic wrap.
  7. Let it chill for at least 12 hours, or overnight in the refrigerator.

Servings: Makes 8 slices /1 Freestyle Smart Points® per slice

 
 
 
Tips:
  1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
  2. You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings /  2 points per serving.
  3. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  4. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  5. Freeze for 1-3 months in an airtight container
  6. I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
  7. The overall point value is the same per slice regardless if you use a regular or sugar free cake mix. 
  8. Toppings are extra points.
Yield: 8

Butterscotch Cheesecake

Butterscotch Cheesecake

A low point cheesecake made with Greek yogurt makes for guilt-free sweet dessert!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 40 minutes

Ingredients

  • 3 eggs
  • 3 cups nonfat plain Greek yogurt or nonfat plain yogurt (I use Fage or Chobani) 
  • 1 (1 oz.) small box Jell-o sugar free/fat free butterscotch instant pudding
  • 1 tsp vanilla or butterscotch extract
  • 3 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener ) 
  • 3 Tbsp or 30 grams cake mix, any flavor ( I use Pillsbury Sugar Free Yellow Cake Mix) 
  • Drizzle Smucker's sugar free caramel sundae syrup, optional topping

Instructions

    1. Preheat oven to 350 degrees.
    2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
    3. Then add yogurt, cake mix, and dry pudding, mix well.
    4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
    5. Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
    6. Let it cool for about 15-20 minutes. Leave the cheesecake in the pan and cover it with plastic wrap.
    7. Let it chill for at least 12 hours, or overnight in the refrigerator.

    Servings: Makes 8 slices /1 Freestyle Smart Points® per slice 

Notes

    1. I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
    2. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
    3. You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings /  2 points per serving.
    4. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
    5. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
    6. Freeze for 1-3 months in an airtight container
    7. I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
    8. The overall point value is the same per slice regardless if you use a regular or sugar free cake mix. 
    9. Toppings are extra points.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 70 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 75mg Sodium: 206mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 0g Sugar: 01g Sugar Alcohols: 0g Protein: 9g
The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.
© Lindsay Kehl
Cuisine: American / Category: Cheesecake

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Comments

  2. barb kelly says

    Thank you! I make your cheesecake every week or two and love it! Can you tell me what the cake mix does for this recipe. I hate opening a cake mix for just a few tablespoons. Thanks!

    Reply

  3. Dorie says

    I like your website and have told people about it, but figuring out your recipes seems complicated. I told my niece about the butterscotch cheesecake and went to print out the recipe and it goes on for a long time. Is there not an easier way to print this out?

    Reply

    • Lindsay Kehl says

      Thank you for reaching out. So happy you enjoy my recipes.

      Yes. The best way to print is using the print button that is found at just after the directions and point value at bottom of the page. Just below the starts to rate the recipe!

      Hope that helps!

      Thanks so much

      Reply

    • Lindsay Kehl says

      Hi Christy,

      Not necessarily, but I like to still add 3 Tbsp. I make it for my kids who like the regular pudding and I usually add the sugar to help balance out the tanginess of the Greek Yogurt.

      You can omit it if you choose!

      Thanks so much,
      Linds

      Reply

    • Lindsay Kehl says

      Hi Denise,
      I’ve recently started adding a bit of cake mix into my Greek yogurt cheesecake recipes which helps create a nicer thicker texture.  Just a little bit of cake mix or flour in the cheesecake batter helps bond the cheesecake and makes the cake easier to cut into clean slices. The starch in the cake mix makes the cheesecake more firm and sturdy, while a cheesecake that relies on eggs alone has a softer, super-creamy texture. You can use any flavor of cake mix such as: White, Yellow, Spice or Sugar Free (the overall point value is the same per slice regardless if you use a regular or sugar free cake mix).

      This is optional and if prefer you can omit it from the recipe if you choose to do so.

      Thank you so much!

      Reply

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