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

Ingredients:

• 3 eggs
• 3 cups plain nonfat greek yogurt or nonfat plain yogurt
• 1 small box instant sugar free/fat free chocolate fudge pudding mix
• 1 Tbsp vanilla extract
• 1 Tbsp instant ground coffee
• 3 Tbsp sugar substitute

I use a 9-inch Springform pan but you could also use a 9 inch pie dish as well.

 I recommend using a granulated blend sugar substitute. If the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake. Here is the I use-I get it at my local Kroger store. It’s 0 calories and 0 Freestyle Smart Points.

Directions:

1. In mixing bowl add eggs, vanilla extract, instant coffee, sugar substitute and beat well.
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.
   It’s recommended to chill overnight before eating. It can take up to 12 hours for the texture and flavor to completely set in.
5. The longer it chills the better it tastes.

Servings: Maks 4 slices / 1 Freestyle SmartPoints® each slice

Note: You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings / 2 points per serving.

Yield: 4

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
• 3 cups plain nonfat greek yogurt or nonfat plain yogurt
• 1 small box instant sugar free/fat free chocolate fudge pudding mix
• 1 Tbsp vanilla extract
• 1 Tbsp instant ground coffee
• 3 Tbsp sugar substitute

Instructions

1. In mixing bowl add eggs, vanilla extract, instant coffee, sugar substitute and beat well.
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: Maks 4 slices / 1 Freestyle SmartPoints® each slice

Notes

1. You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings / 2 points per serving.