This Weight Watchers Gingerbread Cheesecake is hands down the BEST alternative cheesecake-It’s low in smart-points, but high in protein, and makes for a delicious guilt free dessert!

SERVINGS: MAKES 8 SERVINGS 

GREEN: 2 SmartPoints per serving if using 3/4 cup liquid egg substitute or 3 SmartPoints if using 3 whole eggs

BLUE: One SmartPoint per serving

PURPLE: One SmartPoint per serving

What’s the story behind these Weight Watchers Cheesecakes?

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 that cheesecake 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 the Plain Jane 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. These Weight Watchers Cheesecakes are made with a yogurt, pudding, and egg base-which gives it a nice cheesecake like texture -it’s low in points, but high in protein, and makes for a delicious guilt free dessert. 

Be sure to check out these variations of my Weight Watchers Cheesecakes:

Pumpkin Pie Cheesecake

One Point Funfetti Cheesecake

Lemon Cheesecake

Chocolate Fudge Cheesecake

I miss the crust…..what can 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 SmartPoints per serving and adds a delicious graham cracker taste to the cheesecake.

You can find the recipe here.

What ingredients do I need to make this Weight Watchers Gingerbread Cheesecake?

• Eggs
• Non fat plain Greek yogurt- the thicker the yogurt you use- the better the texture will be. I recommend using Fage or Chobani. 
• Sugar free vanilla or butterscotch pudding 
• Molasses 
• Zero point white or brown sugar sweetener- I use Lakanto Golden Monkfruit Sweetener 
• Vanilla extract 
• Ground ginger  
• Ground cinnamon 
• Ground nutmeg

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:

How do I make this Weight Watchers Gingerbread Cheesecake?

Preheat oven to 350 degrees.

In mixing bowl add eggs, sugar substitute, pudding mix,vanilla extract, molasses, nutmeg, cinnamon, and ginger.

Whisk until well combined. 

Then add yogurt. 

Mix until well combined. 

Pour mixture into a lightly greased with non stick cooking spray 9-inch pie dish or SPRINGFORM PAN. 

Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)

Let it cool for about 15-20 minutes before covering it with plastic wrap.

Chill in the refrigerator for at least 12 hours preferably overnight.

Ingredients:

• 3 large eggs
• 3 cups Chobani or Fage Non fat plain Greek yogurt 
• 1 oz. package of sugar free vanilla or butterscotch pudding 
• 1 Tbsp molasses 
• 3 Tbsp zero point white or brown sugar sweetener- I use Lakanto Organic Monkfruit Sweetener 
• 1 tsp vanilla extract 
• 1/4 tsp ground ginger  
• 1/2 tsp ground cinnamon 
• 1/4 tsp ground nutmeg

Directions:

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, sugar substitute, pudding mix,vanilla extract, molasses, nutmeg, cinnamon, and ginger. Whisk until well combined. 
3. Then add yogurt. Mix until well combined. 
4. Pour mixture 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 minutes before covering it with plastic wrap
7. Chill in the refrigerator for at least 12 hours preferably overnight.

Author Notes:

1. I recommend using a thick Greek yogurt, such as Chobani or Fage for best results.
2. Mix cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
3. You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings /  2 points per serving.
4. It can take at least 12 hours for the texture and flavor to completely set. The longer it chills the better it tastes.
5. Chill in the refrigerator overnight in the springform pan.
6. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
7. Freeze for up to a month in an airtight container. 
8. Toppings are extra points.

SERVINGS: MAKES 8 SERVINGS 

GREEN: 2 SmartPoints per serving if using 3/4 cup liquid egg substitute or 3 SmartPoints if using 3 whole eggs

BLUE: One SmartPoint per serving

PURPLE: One SmartPoint per serving

Continue to Content

Yield: 8

Weight Watchers Gingerbread Cheesecake

Print

This Weight Watchers Gingerbread Cheesecake is hands down the BEST alternative cheesecake-It's low in smart-points, but high in protein, and makes for a delicious guilt free dessert!

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 12 hours

Total Time 12 hours 40 minutes

Ingredients

• 3 large eggs
• 3 cups Chobani or Fage Non fat plain Greek yogurt 
• 1 oz. package of sugar free vanilla or butterscotch pudding 
• 1 Tbsp molasses 
• 3 Tbsp zero point white or brown sugar sweetener 
• 1 tsp vanilla extract 
• 1/4 tsp ground ginger  
• 1/2 tsp ground cinnamon 
• 1/4 tsp ground nutmeg

Instructions

Preheat oven to 350 degrees.
In mixing bowl add eggs, sugar substitute, pudding mix,vanilla extract, molasses, nutmeg, cinnamon, and ginger. Whisk until well combined. 
Then add yogurt. Mix until well combined. 
Pour mixture into a lightly greased with non stick cooking spray 9-inch pie dish or SPRINGFORM PAN. 
Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
Let it cool for about 15-20 minutes before covering it with plastic wrap
Chill in the refrigerator for at least 12 hours preferably overnight.

SERVINGS: MAKES 8 SERVINGS 

GREEN: 2 SmartPoints per serving if using 3/4 cup liquid egg substitute or 3 SmartPoints if using 3 whole eggs

BLUE: One SmartPoint per serving

PURPLE: One SmartPoint per serving

Notes

• I recommend using a thick Greek yogurt, such as Chobani or Fage for best results.
• Mix 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 at least 12 hours for the texture and flavor to completely set. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan Bakeware with Cleaning Cloth
• 
  Badia - Ground Nutmeg - 16 oz.
• 
  McCormick Ground Cinnamon, 18 oz
• 
  Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
• 
  Vanilla Sugar Free Jello Instant Pudding, 1.5 Ounce (4 Pack)
• 
  JELL-O Butterscotch Instant Fat Free Pudding & Pie Filling Mix (1 oz Boxes, Pack of 6)

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 1gCholesterol: 77mgSodium: 69mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 13g