• Home
  • About
  • Devotion Nutrition Products
  • Smartcakes and Smartbuns
  • Dak’s Salt Free Spices
  • Low Point Western Bagels
  • Built Protein and Energy Bar
  • Shop
  • Smart Sweets Treats
  • Lakanto MonkFruit Sweetener
  • Trader Joe’s Shopping List
  • Recipe Ebook
  • Recipe Index

Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

February 19, 2018 · 15 Comments

Mocha Chocolate Cheesecake

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Cheesecake· Cheesecakes· Desserts

Click to Share

705shares
Jump to Recipe

IMG_5871

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. 

Sugar Free Pudding:

The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The 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.

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

 

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 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.
 
Tips:
    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.
Continue to Content
Yield: 4

Mocha Chocolate Cheesecake

Mocha Chocolate Cheesecake

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
    McCormick All Natural Pure Vanilla Extract, 4 fl oz
  • Lakanto MonkFruit Sweetener
    Lakanto MonkFruit Sweetener
  • Jell-O Sugar-Free Chocolate Instant Pudding
    Jell-O Sugar-Free Chocolate Instant Pudding
  • Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
    Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 87 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 83mg Sodium: 162mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 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.
© Lindsay Kehl
Cuisine: American / Category: Cheesecake
Mocha Chocolate Cheesecake

Click to Share

705shares

Related

« Coconut Lime Cheesecake
Banana Creme Pie Cheesecake »

Comments

  1. Debbie says

    November 15, 2018 at 4:24 pm

    I’m just curious, if you wanted to make individual little cheesecakes how would you adjust the cooking time? Obviously I don’t bake much lol.

    Reply
    • Lindsay Kehl says

      November 16, 2018 at 12:12 am

      Yes! I have made them into 12 muffin tins. You’ll want to still cook them for 30 minutes at 350 degrees. Also spray the muffin tin or use foil liners rather than paper liners since this cheesecake carries a ton of moisture from the Greek Yogurt- and the paper lines tend to tear.

      Thank you!

      Reply
  2. Shannon says

    April 24, 2019 at 4:17 pm

    I’ve noticed in your cheesecake recipes some say FF plain yogurt and others say FF Greek yogurt.
    Does it matter which one I use??
    I personally am not a fan of Greek yogurt ~ it’s just to twangy for me!!
    Thank you~

    Reply
    • Lindsay Kehl says

      April 24, 2019 at 8:21 pm

      Hi Shannon,

      Thanks for your comments. You can make it with either one. I have made it with both but I have to say that there is a big difference in the texture when you use Greek yogurt. It’s thicker and not so runny. I am not a huge Greek yogurt fan but with the added flavors, you really don’t notice the tanginess of the yogurt as much as you would if you were to eat it plain.

      I have to say it can make all the difference with even the brand of Greek yogurt that is used as well. The thicker the better for the texture. You will find that the cheesecake will be thinner and runny if you do end up using non fat plain yogurt. The flavor is still very delicious!

      Hope that helps. Thanks so much.

      Reply
      • Shannon says

        April 25, 2019 at 2:57 pm

        Thank you so much for a quick reply!!! The more I thought about it cheesecake does have a “twang”!!
        For a good tasting piece of something delicious I’ll go Greek on this one!!
        What brand do you suggest??
        Thanks for taking the time to share such amazing, delicious, detailed recipes and pictures!! You’ve been a big help in my WW experience!!
        Hope you have a fantastic day!
        Hugs~ Shannon

        Reply
        • Lindsay Kehl says

          April 25, 2019 at 10:35 pm

          Hi Shannon!

          Awesome! I think you will really enjoy it-the best brand to use is Fage or Chobani. Those are the only two I recommend that are thick and have less amount of moisture. I recommend using a granulated sugar substitute and mixing by hand to keep the mixture nice and thick!

          Enjoy the deliciousness!

          Linds

          Reply
  3. Carol says

    August 10, 2019 at 5:48 pm

    Hi, I have made ALL of the cheesecakes and I absolutely love them. My question is can I freeze the cheesecake? They not usually around long enough, however I have 4 guests for lunch and was trying to get a bit of a jump on things.

    Thank you in advance.

    Carol.

    Reply

Trackbacks

  1. Plain Jane Cheesecake - Pound Dropper says:
    January 16, 2019 at 2:26 am

    […] Mocha Chocolate Cheesecake  […]

    Reply
  2. Lemon Cheesecake - Pound Dropper says:
    January 17, 2019 at 10:37 pm

    […] Mocha Chocolate Cheesecake […]

    Reply
  3. Chocolate Fudge Cheesecake - Pound Dropper says:
    February 6, 2019 at 10:44 pm

    […] Mocha Chocolate Cheesecake […]

    Reply
  4. Coconut Lime Cheesecake - Pound Dropper says:
    February 22, 2019 at 2:22 pm

    […] Mocha Chocolate Cheesecake […]

    Reply
  5. Key Lime Pie - Pound Dropper says:
    February 23, 2019 at 6:00 pm

    […] Mocha Chocolate Cheesecake […]

    Reply
  6. Butterfinger Bliss Cheesecakes Bites - Pound Dropper says:
    March 30, 2019 at 10:50 pm

    […] Mocha Chocolate Cheesecake […]

    Reply
  7. One Point Funfetti Cheesecake - Pound Dropper says:
    July 19, 2019 at 1:19 am

    […] Mocha Chocolate Cheesecake […]

    Reply
  8. Butterscotch Cheesecake - Pound Dropper says:
    September 16, 2019 at 4:16 pm

    […] Mocha Chocolate Cheesecake […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *


Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

Don't Miss Out on Pound Dropper's Free Recipes!

On Sale NOW!

Categories

This error message is only visible to WordPress admins

Error: Access Token for wwpounddropper is not valid or has expired. Feed will not update.

There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.

Error: No posts found.

Make sure this account has posts available on instagram.com.

Copyright © 2019 · Pound Dropper · Privacy Policy