A Chocolate Fudge Cheesecake made with nonfat Greek yogurt makes for guilt-free sweet dessert.
Servings: Makes 8 servings
GREEN: 2 SmartPoints per serving
BLUE: Zero SmartPoints per serving
PURPLE: Zero SmartPoints per serving
These cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:
White Chocolate Oreo 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. 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.
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.
Save 20% on all non sale items with promo code: pound20
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
- 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:
- Preheat oven to 350 degrees.
- In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
- Then add yogurt and dry pudding. min. 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 min before covering it with plastic wrap
- Let it chill overnight in the refrigerator.
Tips:
- 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.
- 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.
- Freeze for up to a month in an airtight container
- Toppings are extra points.
Servings: Makes 8 servings
GREEN: 2 SmartPoints per serving or 2 servings for 5 SmartPoints
BLUE: 1 SmartPoint per serving or 2 servings for 1 SmartPoint
PURPLE: 1 SmartPoint per serving or 2 servings for 1 SmartPoint
Chocolate Fudge Cheesecake
A zero point chocolate fudge cheesecake made with Greek yogurt makes for guilt-free sweet dessert.
Ingredients
- 3 eggs
- 3 cups nonfat plain Greek yogurt or nonfat plain yogurt ( I recommend Fage or Chobani)
- 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
Instructions
- Preheat oven to 350 degrees.
- In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
- Then add yogurt, & 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 min before covering it with plastic wrap
- Let it chill overnight in the refrigerator.
Servings: Makes 8 servings
GREEN: 2 SmartPoints per serving or 2 servings for 5 SmartPoints
BLUE: 1 SmartPoint per serving or 2 servings for 1 SmartPoint
PURPLE: 1 SmartPoint per serving or 2 servings for 1 SmartPoint
Notes
- 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.
- 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.
- Freeze for up to a month in an airtight container
- Toppings are extra points.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 89 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 74mg Sodium: 208mg Carbohydrates: 7g Fiber: 0g Sugar: 1g Protein: 8g
[…] 6. Chocolate Fudge Cheesecake […]