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
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.
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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
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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 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:
- In mixing bowl add eggs, vanilla extract, instant coffee, sugar substitute and mix well using a wire whisk.
- 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.
- Bake 350 for 30 minutes.
- 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.
- The longer it chills the better it tastes.
-
- I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
- You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings / 2 points per serving.
- It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
- Chill in the refrigerator overnight in the springform pan.
- Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
- Freeze for up to a month in an airtight container
- Toppings are extra points.
- 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:
- 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.
Mocha Chocolate Cheesecake
A low point Mocha Chocolate Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.
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
- In mixing bowl add eggs, vanilla extract, instant coffee, sugar substitute and mix well using a wire whisk.
- 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.
- Bake 350 for 30 min.
- 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.
- 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
- I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
- It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
- Chill in the refrigerator overnight in the springform pan.
- Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
- Freeze for up to a month in an airtight container
- Toppings are extra points.
- 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.
- 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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Nutrition Information:
Yield:
8Serving Size:
1Amount 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.
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.
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!
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~
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.
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
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
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.
What is the syrup that is on top? Is it additional points?
Hi Kristy,
That is the Smucker’s sugar free caramel sauce. That is additional points. You can drizzle up to 1 Tbsp for 1 SmartPoints.
Thanks
Quick note on the printable version of the recipe (both in the section above as well as when you hit Print Recipe to save it as a PDF or print it out at home)–The top left corner (on this page as well as the printable PDF) says “YIELD: 4” while the bottom of the recipe itself (on this page as well as the printable PDF) says “Servings: Makes 8 servings.” I have a feeling that the 2nd one (8 servings) is correct, but it might be an easy fix to correct the top left corner and change Yield: 4 to 8 to make the details consistent for all of your readers. It sounds yummy, and I look forward to trying it soon!
Hi Michelle
Yes, the servings is 8. Thanks for catching that. I have updated the recipe card to reflect that instead of the yields 4.
Thanks!
Perfect, Linds, and I can’t wait to try this yummy-sounding recipe!