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Chocolate Peanut Butter Cheesecake

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A low point chocolate peanut butter cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Makes 8 servings

How did this Low Point Cheesecake came to be?

Creamy rich cheesecake has always been a favorite of mine. In fact instead of birthday cake-I always prefer having cheesecake as my birthday dessert.  I just love the  rich, decadent dense, smooth, and creamy consistency it has.

 After being a WW ( Weight Watchers) member for so many years,  I was determined to create a cheesecake recipe that would curb my craving for cheesecake without having to use my weekly points for.  I needed an alternative to the full fat cheesecake that I could enjoy weekly rather than on special occasions.  I created this Low Point Cheesecake recipe just a few months after the Freestyle Program announced the new zero point foods which included eggs and non fat plain Greek yogurt. I spent months developing what I feel is the BEST alternative to cheesecake you’ll find that is low in points.  To keep it low in points-I deicide to make it crustless. Now, you can add a crust if you desire. But-what I really love about this cheesecake recipe is that it’s low in calories, low in points, but high in protein, and makes for a delicious guilt free dessert.

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 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 may vary with this substitution.
  • 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.
  • Sweetener: For this cheesecake I use Lakanto Monkfruit 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.
Lakanto Classic Sweetener
Lakanto Monkfruit Sweetener

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

Save 20% on any non sale items with promo code: pound20

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
  • 1 small box instant sugar free/fat free chocolate fudge pudding.
  • 1 Tbsp vanilla extract
  • 2 Tbsp powdered peanut butter
  • 3 Tbsp white granulated sugar substitute ( I prefer Lakanto 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.

Directions:

  1. Preheat oven to 350 degrees.In mixing bowl add eggs, extract, peanut butter powder, sugar substitute and beat well.Add yogurt and dry pudding, mix well.
  2. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  3. Bake for 30 minutes.
  4. Let it cool for about 15-20 minutes before covering it with plastic wrapLet it chill overnight in the refrigerator.

Notes:

  • 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.
  • It’s recommended to chill overnight before eating.
  • It can take up to 12 hours for the texture and flavor to completely set in.
  • The longer it chills the better it tastes.
  • The point value for this chocolate peanut butter cheesecake is the same whether you use 3 whole eggs or liquid egg substitute. 

Makes 8 servings

1-2 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8 servings

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

A low point chocolate peanut butter cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 35 minutes

Ingredients

  • 3 eggs or 3/4 cup liquid eggs
  • 3 cups nonfat plain Greek yogurt or nonfat plain yogurt
  • 1 ( 1 oz.) small box instant sugar free/fat free chocolate fudge pudding.
  • 1 Tbsp vanilla extract
  • 3 Tbsp white granulated sugar sweetener- I use Lakanto Monkfruit
  • 2 Tbsp powdered peanut butter

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, peanut butter powder, sugar substitute and beat well.
  3. Add yogurt 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
  6. Let it cool for about 15-20 minutes before covering it with plastic wrap
  7. Let it chill overnight in the refrigerator.

Makes 8 servings 

1-2 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

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.
  3. It can take up to 12 hours for the texture and flavor to completely set in.
  4. The longer it chills the better it tastes.

Smartpoints: GREEN: 2 SmartPoints for one serving or 2 serving for 5 Smartpoints BLUE: 1 SmartPoint for one serving or 2 servings for 1 SmartPoint PURPLE: 1 SmartPoints per serving or 2 servings for 1 SmartPoint

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 86Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 74mgSodium: 74mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 11g

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.

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MaryBeth Wadsworth

Friday 25th of September 2020

Have you ever tried using 8” springform pan for the zero point cheesecake?

SueAnna

Tuesday 18th of February 2020

I noticed in this variety of cheesecake you don’t use the cake mix. Is there a reason? Thanks. Making for my birthday treat!

Lindsay Kehl

Tuesday 18th of February 2020

Hi SueAnna

Thanks for your comments. My original cheesecake recipes don't include the cake mix since they were created originally without the added cake mix. However, you can always add cake mix (2 Tbsp of cake mix) to any of these cheesecakes. That would increase the point value by 1 SmartPoint per serving for all 3 plans.

Thanks so much!

Debi Hurlock

Monday 27th of January 2020

Day 3 on WW and so thrilled to find your site. I made your lemon cheesecake last night and my family LOVED it! They asked me to make a chocolate peanut butter one next so I am excited to try this recipe. Quick question: is that a peanut butter topping in the picture? What do you use? Thanks so much for your amazing recipes!!

Lindsay Kehl

Monday 3rd of February 2020

Hi Debi

Welcome!! I'm thrilled to hear you are enjoying the cheesecakes. I love to use Jif Whip peanut butter. 1 Tbsp is only 2 points and melting it-helps make it go further. It's delicious on top of this cheesecake!

Thanks for reaching out!

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