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Pumpkin Pie Cheesecake

A low point Pumpkin Pie Cheesecake made with Greek yogurt 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 so 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 need to make this Low Point pumpkin Pie 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 substitute. 
  • 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.
  • Pure vanilla extract
  • Pure canned pumpkin
  • Pumpkin spice
  • Cinnamon
  • 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.

Where can I order this Lakanto Monkfruit?

You can order it online using the link below:

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

Lakanto Classic Sweetener
Lakanto Monkfruit Sweetener

 

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
  3. Add yogurt, dry pudding mix, and cake mix, if desired.  Whisk together until well combined.
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
  5. Bake for 30 minutes.
  6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
  7. Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
  8. Store leftovers in the fridge for up to a week.

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.
  • For a more denser cheesecake you can add 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix into the batter. The point value will vary depending on your zero point foods and what brand of cake mix you use.

Makes 8 slices

1-3 PersonalPoints™ per slice*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*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. 

Yield: 8

Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake

This low point pumpkin cheesecake made with Greek yogurt makes for guilt-free breakfast, snack, or dessert.

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 35 minutes

Ingredients

  • 3 eggs or 3/4 cup liquid egg substitute
  • 1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
  • 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
  • 1/2 Tbsp. vanilla extract
  • 3/4 cup 100% pure canned pumpkin.
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 3 Tbsp granulated white sugar substitute

Instructions

    1. Preheat oven to 350 degrees.
    2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
    3. Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined.
    4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
    5. Bake for 30 minutes.
    6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
    7. Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
    8. Store leftovers in the fridge for up to a week.

    Cheesecake Tips:

  • I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick
    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.
  • You can substitute regular instant pudding mix for the sugar free pudding mix.
  • For a denser cheesecake you can add 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix into the batter. The point value may vary depending on your zero point foods and what brand of cake mix you use.

Makes 8 slices

1-3 PersonalPoints™ per slice*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 88Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 74mgSodium 208mgCarbohydrates 7gFiber 1gSugar 1gProtein 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Weight Watchers Gingerbread Cheesecake - Pound Dropper

Wednesday 17th of November 2021

[…] Pumpkin Pie Cheesecake […]

Andrea

Sunday 24th of October 2021

Made this recipe last night and chilled the cheesecake overnight and it turned out amazing!! I was craving a low point dessert and this definitely satisfied my craving; can’t beat a delicious 2-point cheesecake!! thank you so much for sharing your amazing WW recipes!!!

The BEST WW Pumpkin Recipes for Fall - Pound Dropper

Tuesday 19th of October 2021

[…] Pumpkin Pie Cheesecake […]

Danielle

Sunday 29th of November 2020

Made this recipe for the holiday and found the 32oz of Greek yogurt to be too much. The cheesecake never really firmed up as much as the other recipes and fell apart when trying to serve. I did leave out the 3 Tbsps of optional spice cake mix so not sure if this had something to do with it, but next time I would definitely stick with just 3 cups of yogurt.

Lindsay Kehl

Monday 30th of November 2020

HI Danielle

Thanks for your comments. Did you a thick Greek yogurt such as Fage or Chobani? That will make the biggest difference for the texture. I make this weekly with 32 oz. using chobani and it has never had trouble firming up. However, other brands of yogurt tend to do that.

Hope you'll give that a try!

Tina

Monday 26th of October 2020

I Put this in the Recipe Builer on the Weight Watchers app and its 1 Sp without the cake mix and 2 Sp with the cake mix on the Blue Plan. You may want to update the Points on the recipe.

Lindsay Kehl

Monday 26th of October 2020

Hi Tina

Thanks for reaching out. I have the breakdown of the point values that were used in the recipe that shows 1 point per slice for blue or purple plan or 3 smart points on green:

1 1/2 oz. Betty Crocker Cake Mix-7 points 1 box Instant sugar free pudding -3 points Vanilla extract- 1 point Eggs-0 on blue and purple or 6 points on green Lakanto Monkfruit - 0 points Greek yogurt- 0 points on blue and purple or 7 on green plan

The whole thing is 11 points for blue and purple plan and the WW builder shows it is 1.3 points per slice- or 1 point. If you used a different sweetener, cake mix, or yogurt, that can make all the difference!

Thank you!

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