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Caramel Cheesecake

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

Servings: Makes 8 servings 

GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints if using 3 whole eggs

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

 

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 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.

 

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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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 use to bake my cheesecake in?:

 I use this 9-inch Springform pan.  A 9-inch pie dish would work as well.

 

 

Ingredients:

  • 3 eggs or 3/4 cup liquid egg substitute 
  • 3 cups plain nonfat greek yogurt
  • 1 (1oz) small box instant sugar free/fat free cheesecake flavor pudding.
  • 1 Tbsp caramel extract
  • 3 Tbsp sugar substitute ( I prefer Lakanto )
    •  I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.

     

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, & 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 min before covering it with plastic wrap
  7. Let it chill overnight in the refrigerator.

Tips:

  1. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  2. Store in refrigerator on a paper plate & cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  3. Freeze for up to a month in an airtight container
  4. Toppings are extra points. I added 1 Tbsp smuckers sugar free caramel syrup and fat free Reddi Whip for one additional point.

 

Servings: Makes 8 servings 

GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints if using 3 whole eggs

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

 

Yield: 4 slices

Caramel Cheesecake

Caramel Cheesecake

A zero 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 or 3/4 cup liquid egg substitute
  • 3 cups plain nonfat greek yogurt
  • 1 (1 oz.) small box instant sugar free/fat free cheesecake flavor pudding.
  • 1 Tbsp caramel extract
  • 3 Tbsp sugar substitute

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk. Then add yogurt, & dry pudding, mix well.
  3. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
  4. Bake for 30 minutes
  5. Let it cool for about 15-20 min before covering it with plastic wrap
  6. Let it chill overnight in the refrigerator.

Servings: Makes 8 servings 

GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints if using 3 whole eggs

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

Notes

  1. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  2. It's recommended to chill overnight before eating. It can take up to 12 hours for the texture and flavor to completely set in.
  3. The longer it chills the better it tastes.
  4. Toppings are extra points.
  5. I added 1 Tbsp smuckers sugar free caramel syrup and fat free Reddi Whip for one additional point.
  6. Freeze for up to a month in an airtight container

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 89Total Fat 2gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 74mgSodium 208mgCarbohydrates 7gNet Carbohydrates 6gFiber 1gSugar 1gProtein 8g

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.

Tina Warfield

Wednesday 28th of October 2020

This sounds delicious. I made your pumpkin cheesecake and its good. I was wondering if you ever thought about making a caramel apple cheesecake or apple spice cheesecake. I know I'm going to be trying some of these other cheesecake recipes.

marie johson

Saturday 8th of February 2020

Cheese cake i always my favorite. Can't wait to try this recipe :) Thanks love

Tamara

Monday 6th of January 2020

Hi Lindsay, I'm just switching to Green. If I start using liquid egg substitute does it need to be all whites egg substitute or any kind of egg substitute like even the kind with yolk in it?

Tamara Grinwis

Wednesday 13th of November 2019

is it still zero points for the blue plan if you have 1/4 of the entire cheesecake, like it used to be zero points for 1 with 8 servings and 1 point for 4 servings.

Lindsay Kehl

Wednesday 13th of November 2019

Hi Tamara

Yes, if you are following the BLUE or PUEPLE plan- 1/4th of the cheesecake would be 1 SmartPoint

Yvonne

Wednesday 5th of June 2019

Hi thanks again for all your great recipes. It has helped me stay on track. I made the cheesecake yesterday afternoon. The taste is wonderful but the texture is to “fluffy”. I made it in the instant pot like the #17 one. Do you think that was the problem? I also got the sugar you recommended. Thanks total game changer.

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