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:
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
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 would be 3 points per slice, if sliced into 10 servings.
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.
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
Click HERE to purchase the Lakanto Monkfruit Sweetener.
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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:
- 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.
Author 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.
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
Weight Watchers Gingerbread Cheesecake
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!
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:
8Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 1gCholesterol: 77mgSodium: 69mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 13g
Looks like a great recipe. May I inquire where you bought those cut gingerbread lady cookies?
Hi,
These are the Pepperidge Farm gingerbread cookies that I picked up from Target.
Thanks so much
Thanks for the speedy reply. (I see that I typed “cut” instead of ‘cute”….sorry about that.)
Is this a crustless cheesecake recipe. Do you have a low point graham cracker crust that could be used with this cheesecake recipe?
Hi Brenda
This is crustless cheesecake. If you wanted you could add a graham cracker crust to it using my lightened up graham cracker crust recipe. Here’s the recipe for that Lightened Up Graham Cracker Crust
Thank You!!
Merry Christmas
Hello, love your recipes. Thank you so much for sharing! I was wondering if you might have any recommendations on dairy free non fat yogurt options? And do they bake up as well?
Hi ,
Sounds delicious. The picture looks like there is a crust but I don’t see anything in the recipe. Is this just for the filling? Thanks!
Hi Kathy,
This is a crustless cheesecake. It may appear to have a crust just by the way it’s cooked but there is no crust on this particular cheesecake. You can always add a graham cracker crust to it-using this recipe Lightened Up Graham Cracker Crust
Just made this with lightened up crust. Can’t wait to serve it tomorrow. Thank you for all of your delicious recipes and sharing them with us! Made the pineapple cranberry relish also. We liked it so much at Thanksgiving hubby wanted more! Merry Christmas to you and yours!