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Lemon Cheesecake

 
 

A low point Lemon 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 per serving if using 3 whole eggs

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

PURPLE: Zero 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

Mocha Chocolate 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. The non fat Greek yogurt and 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. 

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 large eggs or 3/4 cup liquid egg substitute
  • 3 cups nonfat plain Greek yogurt yogurt ( I recommend using Chobani or Fage)
  • 1 small box instant Jell-o sugar free/fat free lemon, or vanilla pudding
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp zero point white granulated 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
  • 1/4 tsp lemon extract (optional) 

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, lemon juice, sugar substitute.
  3. Add yogurt and dry pudding, mix well using a wire whisk. 
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I use 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.

 

Tips:

  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. It is best to mix the ingredients by hand using a hand whisk. That way the yogurt stays nice and thick.
  6. I recommend using a thick non fat Greek yogurt such as: Chobani or Fage. There is a big difference in how the cheesecake sets when you use a thicker yogurt.
  7. 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.
  8. 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 per serving if using 3 whole eggs

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

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

 

 

Yield: 8

Lemon Cheesecake

Lemon Cheesecake

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

Ingredients

  • 3 large eggs or 3/4 cup liquid egg substitute
  • 3 cups nonfat plain Greek yogurt yogurt ( I recommend using Chobani or Fage)
  • 1 small box instant sugar free/fat free cheesecake, lemon, or vanilla pudding.
  • 3 Tbsp zero point white granulated sugar substitute
  • 3 Tbsp fresh lemon juice
  • 1/4 tsp lemon extract (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, lemon juice, sugar substitute.
  3. Add yogurt and dry pudding, mix well using a wire whisk. 
  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

Servings: Makes 8 servings 

GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs

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

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

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.
  5. It is best to mix the ingredients by hand using a hand whisk. That way the yogurt stays nice and thick. 
  6. I recommend using a thick non fat Greek yogurt such as: Chobani or Fage. There is a big difference in how the cheesecake sets when you use a thicker yogurt. 
  7. 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.
  8. 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.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 83mgSodium: 162mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 12g

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.

Melanie Sumski

Tuesday 13th of July 2021

Can't wait to try this! Can I make this in a cake pan?

Pam

Thursday 4th of March 2021

Hi Lindsay! I don’t usually leave reviews but felt I had to this time. This was AWESOME!!! My husband gave it his stamp of approval and I have promised to make him a butterscotch version. You are awesome- thank you for giving us your time and recipes! You have made our WW journey so much easier!! ❤️❤️

Sofía Hernandez

Tuesday 18th of August 2020

Taste so good that I started eating it before putting it in the fridge I used 1 box of jello sugar free cheesecake, and added 1/2 cup of cream cheese and 1 Tbsp of Capella NY Cheesecake flavor. Publix brand fat free yogurt is not the best but is what I had, next time I’ll use great value. Thanks!!!

Jocelyn Billock

Thursday 30th of July 2020

Do you think I could make this in a muffin tin or mini muffins tin to make the cheesecakes bit size?

Lindsay Kehl

Friday 31st of July 2020

Hi Jocelyn

Yes they can be made using 12 regular size muffin tin. Be sure to not use liners as they can be a bit soggy and will tear easily. I recommend spraying with non stick cooking spray instead. Cook for 18 minutes at 350 degrees. Allow to cool for 20-30 minutes before chillin' in the fridge for at least 12 hours in the muffin tin.

Thanks so much

Gail

Saturday 15th of February 2020

Could you substitute fat free cream cheese for the yogurt?

Anastasia

Sunday 21st of June 2020

Hi! I want to make this with regular (not sugar free) pudding. How many oz do you recommend? There are many small boxes & the recipe doesn’t specify (although the Plain Jane one does). Thanks!

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