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Coconut Lime Cheesecake

A low point Coconut Lime 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 or 2 serving for 1 SmartPoint

PURPLE: Zero SmartPoints per serving or 2 servings for 1 SmartPoint

 

Be sure to check out these other flavors of Greek yogurt cheesecake:

White Chocolate Oreo Cheesecake

Lemon Cheesecake

Mocha Chocolate Cheesecake

Mint Oreo Chocolate Cheesecake

Chocolate Fudge 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. 

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 or plain nonfat yogurt 
  • 1 (1 oz.) small box instant sugar free/fat free cheesecake flavor pudding mix
  • 1 Tbsp of fresh lime juice
  • 1/2 tsp coconut extract
  • 1 Tbsp Trader Joe’s organic coconut creamer or any sugar free coconut coffee creamer
  • 3 Tbsp zero point white granulated sugar substitute ( I recommend Lakanto Monkfruit Sweetener)
     
     

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, lime juice, coconut extract, coconut creamer, sugar substitute and mix well using a wire whisk.
  3. Add yogurt and dry pudding, mix well. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I use a 9 inch springform pan.
  4. Bake for 30 minutes. It may look jiggly but once it’s chilled, it will set.
  5. Let it cool for about 15-20 minutes before covering it with plastic wrap.
  6. Let it chill overnight in the refrigerator.
  7. It can take up to 12 hours for the texture and flavor to completely set in.
  8. The longer it chills the better it tastes.

Tips:

  1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
  2. Chill in the refrigerator overnight in the springform pan.
  3. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  4. Freeze for up to a month in an airtight container
  5. Toppings are extra points.
  6. If you make 8 slices each slice is technically 1/2 Smartpoint on the BLUE and PURPLE plan. The WW app will at times round it up to 1 SmartPoint and other times the app will round it down to Zero Smartpoint. You can chose to track the points how you see fit.

 

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 or 2 serving for 1 SmartPoint

PURPLE: Zero SmartPoints per serving or 2 servings for 1 SmartPoint

Notes:

  1. You can substitute regular instant pudding mix for the sugar free pudding mix. That substitution would increase the point value by 2 SmartPoints per serving.
 
Yield: 8

Coconut Lime Cheesecake

Coconut Lime Cheesecake

A low point Coconut Lime 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 or plain nonfat yogurt ( Chobani or Fage)
  • 1 (1 oz.) small box instant sugar free/fat free cheesecake flavor pudding mix
  • 1 Tbsp of fresh lime juice
  • 1/2 tsp coconut extract
  • 1 Tbsp Trader Joe’s organic coconut creamer or any sugar free coconut coffee creamer
  • 3 Tbsp zero point white granulated sugar substitute ( I recommend Lakanto Monkfruit Sweetener)

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, lime juice, coconut extract, coconut creamer, sugar substitute and mix well using a wire whisk.
  3. Add yogurt and dry pudding, mix well. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I use a 9 inch springform pan.
  4. Bake for 30 minutes. It may look jiggly but once it’s chilled, it will set.
  5. Let it cool for about 15-20 minutes before covering it with plastic wrap.
  6. Let it chill overnight in the refrigerator.
  7. It can take up to 12 hours for the texture and flavor to completely set in.
  8. The longer it chills the better it tastes.

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 or 2 serving for 1 SmartPoint

PURPLE: Zero SmartPoints per serving or 2 servings for 1 SmartPoint

Notes

    • You can substitute regular instant pudding mix for the sugar free pudding mix. That substitution would increase the point value by 2 SmartPoints per serving.
    • If you make 8 slices each slice is technically 1/2 Smartpoint on the BLUE and PURPLE plan. The WW app will at times round it up to 1 SmartPoint and other times the app will round it down to Zero Smartpoint. You can chose to track the points how you see fit.

Nutrition Information

Yield

8

Amount Per Serving Calories 88Total Fat 2gSaturated Fat 1gCholesterol 83mgSodium 162mgCarbohydrates 7gFiber 0gSugar 4gProtein 12g

Bluebird

Sunday 1st of August 2021

I use 2 T of Torani sugar-free coconut syrup (the kind for coffee) instead of the Trader Joe's coconut creamer since I don't have a Trader Joe's near me. I find bottles of them at World Market or Home Goods or TJ Maxx.

Allison Bart

Thursday 4th of April 2019

I've made this a few times and I am loving it so much! I changed it up slightly and added only lime juice (no coconut anything), and I upped the lime juice to 5 TBS as well as grated lime rind into the batter. I am a huge key-lime fan and this really comes close for so very few points. It is so spectacular! Thank you so much for all of your hard work!!

stacey

Monday 18th of March 2019

thanks so much. i am super excited to make this!!! hugs to you for sharing all of these awesome recipes!

stacey

Sunday 17th of March 2019

wondering if i can use coconut cream from a can instead of the creamer that you reference?

Lindsay Kehl

Sunday 17th of March 2019

Yes. That would make a great substitute ( I’m not familiar with the points for that one but I think for the small amount you use it shouldn’t make a big difference) you could also use a sugar free coconut coffee creamer as well.

Thanks so much!

Cindy B.

Saturday 16th of March 2019

Love your lemon cheesecake so I’m trying this tonight for a party tomorrow...thank you for changing my cooking life!

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