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Guilt-Free Weight Watchers Cheesecake Recipe

Guilt-Free Weight Watchers Cheesecake

A creamy, lighter baked cheesecake made with nonfat Greek yogurt and sugar-free cheesecake pudding mix. Make it with a reduced-fat crust or bake it crustless for a lower-point dessert option.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 1½ cups, about 360 g Plain nonfat Greek yogurt
  • 1 package, approximately 1 oz or 28 g Sugar-free, fat-free instant cheesecake-flavored pudding mix
  • 3 eggs Large eggs
  • 2–4 tablespoons, or to taste Granulated zero-calorie sweetener
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Fresh lemon juice
Optional Crust
  • 1 crust Reduced-fat 9-inch graham-cracker crust

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). If using a prepared reduced-fat graham-cracker crust, set it on a baking sheet; for a crustless cheesecake, line a small springform pan with parchment.
  2. Whisk the Greek yogurt, sugar-free pudding mix, zero-calorie sweetener, vanilla extract, and lemon juice in a large bowl until completely smooth. Make sure the pudding powder is fully blended before adding the eggs.
  3. Add the eggs one at a time, mixing only until each egg is incorporated. Avoid whipping the batter, because too much air can cause puffing and cracking as the cheesecake cools.
  4. Pour the filling into the prepared crust or parchment-lined springform pan. Gently smooth the surface and tap the pan lightly on the counter if you see large air bubbles.
  5. Bake for 30–35 minutes, watching for set edges and a center that still has a slight wobble. The cheesecake will continue to firm as it cools and chills, so do not wait for the center to become completely firm in the oven.
  6. Turn off the oven and leave the cheesecake inside with the door slightly open for about 10 minutes. This gradual temperature change helps reduce the chance of a dramatic collapse or surface crack.
  7. Remove the cheesecake and let it cool completely at room temperature. Cover it and refrigerate for at least 2 hours, although overnight chilling is best for firm, neat slices.

Notes

Points depend on the specific yogurt, pudding mix, crust, sweetener, and current WW Points system. A crustless cheesecake made with nonfat yogurt and zero-point sweetener is generally the lowest-point option. Avoid overbaking, and chill thoroughly before slicing.