A Low Point Cheesecake made with Greek yogurt, eggs, and sugar free pudding mix makes for guilt-free sweet dessert.

Makes 8 servings 

How did this Low Point Cheesecake came to be?

Creamy rich cheesecake has always been a favorite of mine. In fact instead of birthday cake-I always prefer having cheesecake as my birthday dessert.  I just love the  rich, decadent dense, smooth, and creamy consistency it has.

 After being a WW ( Weight Watchers) member for so many years,  I was determined to create a cheesecake recipe that would curb my craving for cheesecake without having to use my weekly points for.  I needed an alternative to the full fat cheesecake that I could enjoy weekly rather than on special occasions.  I created this Low Point Cheesecake recipe just a few months after the Freestyle Program announced the new zero point foods which included eggs and non fat plain Greek yogurt. I spent months developing what I feel is the BEST alternative to cheesecake you’ll find that is low in points.  To keep it low in points-I deicide to make it crustless. Now, you can add a crust if you desire. But-what I really love about this cheesecake recipe is that it’s low in calories, low in points, but high in protein, and makes for a delicious guilt free dessert. 

What other variations of this cheesecake can I make?

Once I had the base of this cheesecake recipe created I knew the possibilities were endless….from there I began to create all sorts of flavors…if you have’t tried it..may I suggest starting with these flavors:

White Chocolate Oreo Cheesecake

Lemon Cheesecake

Pumpkin Pie Cheesecake

White Chocolatier Cheesecake 

Mocha Chocolate 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 the sugar free pudding are 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. You may substitute the sugar free Jell-o pudding for regular. The point value may vary with this substitution.

• 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.

• 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

Where can I buy Lakanto Monkfruit Sweetener?

You can get Lakanto Monkfruit Sweetener online using the link below:

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

Are you looking low point crust for this my cheesecakes?

One of my Instagram bestie, Danielle, from theunfrostedcupcake.com has a 1 SmartPoint Brownie recipe-which makes for the perfect crust. 

37 Calorie Brownies Ingredients:

• 3/4 cup non fat Greek yogurt
• 1/4 cup skim milk or unsweetened almond milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old fashioned oats
• 1/2 cup zero point white granulated sweetener  ( I use Lakanto Monkfruit Sweetener)
• 1 egg
• 1/3 cup unsweetened applesauce
• 1 tsp baking powder 
• pinch of salt

Directions:

1. Preheat oven to 400 degrees. 
2. Line a 8×8 inch baking dish with parchment paper and spray with non stick cooking spray.
3. Combine all of the ingredients in a blender or food processor and mix for about 1 minute, until smooth.
4. Pour batter into prepared baking dish for about 15 minutes. 
5. Let them cool completely before adding cheesecake batter. 

After the brownies have cooled, spread cheesecake batter over cooled brownies. Bake for 30 minutes at 350 degrees.

Let the cheesecake sit on the counter for 15-20 minutes and then chill overnight. 

Picture by @mrsj2925

Cheesecake Ingredients:

• 3 large eggs or 3/4 cup liquid egg substitute 
• 3-5 cups nonfat plain Greek yogurt- use up to 5 cups of Greek yogurt for thicker slices
• 1  (1 oz.) small box instant sugar free/fat free cheesecake or vanilla pudding.
• 1 Tbsp. vanilla extract
• 3 Tbsp. white granulated sugar sweetener- I use Lakanto Monkfruit Classic Sweetener

Directions:

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
3. Then add yogurt & dry pudding, mix well.
4. Pour into a lightly greased with non stick cooking spray 9-inch pie dish or springform pan. 
5. Bake for 30 minutes. It may look jiggly but once it’s chilled, it will set.
6. Let it cool for about 15-20 min before covering it with plastic wrap
7. Let it chill overnight in the refrigerator. The longer it chills-the better this cheesecake tastes.

Cheesecake Notes:

• 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 point value will vary depending on the flavor you use.
• 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.

Makes 8 slices

1 WW Point per slice

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the WW Points®.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder