A low point Mocha Chocolate 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 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

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. 

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:

Ingredients:

• 3 eggs or 3/4 cup liquid egg substitute 
• 3 cups plain nonfat greek yogurt or nonfat plain yogurt ( I recommend Fage or Chobani) 
• 1 small box instant sugar free/fat free chocolate fudge pudding mix
• 1/2 Tbsp vanilla extract
• 1 Tbsp instant ground coffee
• 3 Tbsp zero point white granulated sugar substitute ( I prefer Lakanto Classic 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. In mixing bowl add eggs, vanilla extract, instant coffee, sugar substitute and mix well using a wire whisk.
2. Add yogurt and dry pudding, mix well. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
3. Bake 350 for 30 minutes.
4. 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.
5. It’s recommended to chill overnight before eating. It can take up to 12 hours for the texture and flavor to completely set in.
6. The longer it chills the better it tastes.

1. 1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
   2. You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings /  2 points per serving.
   3. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
   4. Chill in the refrigerator overnight in the springform pan.
   5. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
   6. Freeze for up to a month in an airtight container
   7. Toppings are extra points.
   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 0 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 servings for 1 SmartPoint 

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

Note:

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.

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Yield: 8

Mocha Chocolate Cheesecake

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A low point Mocha Chocolate 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 nonfat plain yogurt ( I recommend Fage or Chobani) 
• 1 small box instant sugar free/fat free chocolate fudge pudding mix
• 1/2 Tbsp vanilla extract
• 1 Tbsp instant ground coffee
• 3 Tbsp zero point white granulated sugar substitute ( I prefer Lakanto Classic Monkfruit Sweetener )

Instructions

1. In mixing bowl add eggs, vanilla extract, instant coffee, sugar substitute and mix well using a wire whisk.
2. Add yogurt and dry pudding, mix well. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
3. Bake 350 for 30 min.
4. 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.
5. It's recommended to chill overnight before eating. It can take up to 12 hours for the texture and flavor to completely set in.
6. 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 servings for 1 SmartPoint 

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

Notes

1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
2. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
3. Chill in the refrigerator overnight in the springform pan.
4. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
5. Freeze for up to a month in an airtight container
6. Toppings are extra points.
7. 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 0 Smartpoint. You can chose to track the points how you see fit.
8. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick All Natural Pure Vanilla Extract, 4 fl oz
• 
  Lakanto MonkFruit Sweetener-save 20% on non sale items with promo code: pound20
• 
  Jell-O Sugar-Free Chocolate Instant Pudding
• 
  Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Nutrition Information

Yield

8

Serving Size

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

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.