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

Servings: Makes 8 servings 

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

These cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:

WHITE CHOCOLATE OREO CHEESECAKE

LEMON CHEESECAKE

PLAIN JANE CHEESECAKE

PUMPKIN PIE CHEESECAKE

WHITE CHOCOLATIER 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. 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 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. 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. 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.
5. The point value for this chocolate peanut butter cheesecake is the same whether you use 3 whole eggs or liquid egg substitute.