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 sugar free pudding is 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. 

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

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.

• 3 eggs
• 3 cups plain fat free Greek yogurt or on fat plain yogurt ( I recommend Chobani or Fage)
• 1 (1 oz.) small box instant sugar free/fat free chocolate fudge pudding mix
• 1/2  Tbsp vanilla extract
• 3 Tbsp zero point white granulated sugar substitute ( I prefer Lakanto Classic Monkfruit Sweetener)

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 and dry pudding. min. Whisk 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: