A low point cheesecake made with Greek yogurt makes for guilt-free sweet dessert!
Servings: Makes 8 servings
GREEN: 2 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 servings for 4 SmartPoints or 3 SmartPoints if using 3 whole eggs , 2 servings for 6 SmartPoints
BLUE: 1 SmartPoints per serving1 SmartPoints per serving or 2 servings for 3 SmartPoints
PURPLE: 1 SmartPoints per serving or 2 servings for 3 SmartPoints
These Greek yogurt cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:
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 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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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 could I use for a low point crust?
Want to add a crust to this cheesecake? May I suggest using my Lightened Up Graham Cracker Crust is perfect. It’s only 4 Freestyle Smart Point per serving and adds a delicious graham cracker taste to the cheesecake.
You can find the recipe here.
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:
- 3 eggs or 3/4 cup liquid egg substitute
- 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 ) I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
- 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
Directions:
- Preheat oven to 350 degrees.
- In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
- Then add yogurt, cake mix, and dry pudding mix. Whisk well.
- Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
- Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
- Let it cool for about 15-20 minutes. Leave the cheesecake in the pan and cover it with plastic wrap.
- Let it chill for at least 12 hours, or overnight in the refrigerator.
- I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
- You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings / 2 points per serving.
- It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
- Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
- Freeze for 1-3 months in an airtight container
- I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
- The overall point value is the same per slice regardless if you use a regular or sugar free cake mix.
- Toppings are extra points.
Servings: Makes 8 servings
GREEN: 2 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 servings for 4 SmartPoints or 3 SmartPoints if using 3 whole eggs , 2 servings for 6 SmartPoints
BLUE: 1 SmartPoints per serving or 2 servings for 3 SmartPoints
PURPLE: 1 SmartPoints per serving or 2 servings for 3 SmartPoints
Notes:
- If you omit the cake mix, the entire cheesecake is 4 SmartPoints if you you’re following the BLUE or PURPLE plan. If you make 8 slices each slice is technically 1/2 Smartpoint on the BLUE or PURPLE plan. The WW app will at times round it up to 1 SmartPoint and other times the app will round it down to Zero Smartpoint. You can chose to track the points how you see fit.
Butterscotch Cheesecake
A low point cheesecake made with Greek yogurt makes for guilt-free sweet dessert!
Ingredients
- 3 eggs or 3/4 cup liquid egg substitute
- 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
- Preheat oven to 350 degrees.
- In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
- Then add yogurt, cake mix, and dry pudding mix. Whisk well.
- Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
- Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
- Let it cool for about 15-20 minutes. Leave the cheesecake in the pan and cover it with plastic wrap.
- Let it chill for at least 12 hours, or overnight in the refrigerator.
Servings: Makes 8 servings
GREEN: 2 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 servings for 4 SmartPoints or 3 SmartPoints if using 3 whole eggs, 2 servings for 6 SmartPoints
BLUE: 1 SmartPoints per serving1 SmartPoints per serving or 2 servings for 3 SmartPoints
PURPLE: 1 SmartPoints per serving or 2 servings for 3 SmartPoints
Notes
- If you omit the cake mix, the entire cheesecake is 4 SmartPoints if you you're following the BLUE or PURPLE plan. If you make 8 slices each slice is technically 1/2 Smartpoint on the BLUE or PURPLE plan. The WW app will at times round it up to 1 SmartPoint and other times the app will round it down to Zero Smartpoint. You can chose to track the points how you see fit.I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
- I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
- You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings / 2 points per serving.
- It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
- Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
- Freeze for 1-3 months in an airtight container
- I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
- The overall point value is the same per slice regardless if you use a regular or sugar free cake mix.
- Toppings are extra points.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 206mgCarbohydrates: 7gFiber: 0gSugar: 01gProtein: 9g
Thanks for another cheesecake recipe! I like vet them all.
I make 1 a week!
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!
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?
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
Do you need to add the sweetener if you use regular pudding mix (not sugar free)?
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
I was wondering why this recipe has the cake mix? Just curious. Thanks
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!
I tried this recipe over the weekend and it was bitter. The only difference is that I used the individual packets of the sweetener but it was the same name brand. I also could not find the butterscotch abstract so I used vanilla. Any suggestions on what I could have done wrong. For the yogurt I used Fage.
Hi Gwen,
The only thing I could think of is maybe the individual packets aren’t as concentrated. The sweetness of the sugar substitute and the extract helps offset the bitterness of the Greek Yogurt. If you find it’s still too bitter..add a bit more sweetener to the batter.
Hopes that helps! Thanks
The recipe looks yum but wondering about the addition of cake mix/flour. Can you just mix in 3Tb. Of flour no will that provide the same stability as cake mix? I don’t have a use for cake mix and would prefer not to purchase unless you feel the flour alone will have a negative impact on the cheesecake flavor. Thanks.