Recipe Card
Hook – Quick Description:
A light, creamy cheesecake made with Greek yogurt, sugar-free pudding mix, and no added sugar — all for zero points on WW plans!
Servings & Timing:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: ~50 minutes (plus cooling)
Yield: 8 servings
Dietary Badges:
🌟 Zero WW Points
🥛 High-Protein
🌾 Sugar-Free
Ingredients (Checklist Style):
2 tbsp vanilla extract
3 large eggs
1 box instant sugar-free cheesecake pudding mix (dry, unmade)
3 cups fat-free Greek yogurt
¼ cup Splenda (or sweetener of choice)
Instructions (Concise & Numbered):
Preheat oven to 350°F (175°C).
In a mixing bowl, beat eggs, Splenda, vanilla, and Greek yogurt until smooth and fluffy.
Gradually add the dry cheesecake pudding mix (a little at a time) until well combined.
Grease a 7-inch springform or push pan (line bottom with parchment if possible).
Pour mixture into pan and smooth the top.
Bake 40 minutes, until slightly golden with light cracks; center will jiggle a bit.
Let cool completely at room temperature. Cover and refrigerate for at least 4 hours (overnight best).
Slice and enjoy chilled!
Additional Notes:
Don’t dump the pudding mix all at once — add gradually to avoid lumps.
Best eaten after a night in the fridge, when texture firms up.
Serve plain or with fresh fruit on top for zero/low points.
Brief Introduction
This Zero Point WW Cheesecake has become a cult favorite in Weight Watchers communities because it’s creamy, satisfying, and guilt-free. Made with fat-free Greek yogurt and sugar-free pudding mix, it’s a protein-packed dessert that tastes indulgent but won’t cost you any points.
Step-by-Step Cooking Guide
Mixing the Base
Whip eggs, yogurt, vanilla, and sweetener until light and fluffy.
Slowly incorporate pudding mix so it blends smoothly.
Baking
Bake in a 7-inch springform pan for best results.
The cheesecake will puff slightly, then settle as it cools.
Cooling
Let cool completely before refrigerating.
The texture sets best after several hours in the fridge.
Tip: Place a pan of water on the rack below the cheesecake to minimize cracks.
Ingredient Details & Substitutions
Greek Yogurt: Use fat-free for zero points, or 2% for richer texture (adds points).
Pudding Mix: Cheesecake flavor is classic, but vanilla or lemon also work.
Sweetener: Splenda, Stevia, or Monkfruit blend are fine — adjust to taste.
Eggs: Essential for structure; don’t skip.
Variations & Serving Suggestions
Fruit Topping: Add strawberries, blueberries, or peaches on top.
Chocolate Swirl: Stir in 1 tbsp cocoa powder (adds minimal points).
Mini Cheesecakes: Bake in muffin tins for portion-controlled snacks.
Serving Ideas:
Pair with fresh berries.
Top with fat-free whipped cream.
Dust lightly with cinnamon or cocoa.
Storage & Make-Ahead
Storage: Refrigerate up to 5 days.
Freezing: Freeze slices individually; thaw overnight in fridge.
Make-Ahead: Best made a day before serving to let flavors meld.
Nutrition Facts (Estimated, per slice, 8 servings)
Calories: ~80 kcal
Protein: 8g
Carbs: 8g
Fat: 1g
WW Points: 0 (on most current plans)
FAQs
Q: Does it really taste like cheesecake?
A: Yes! It’s tangy, creamy, and lightly sweet. The texture is lighter than traditional cheesecake but still delicious.
Q: Can I use flavored yogurt?
A: You can, but it may add points depending on sugar content. Stick to plain fat-free Greek yogurt for zero points.
Q: Why is mine watery?
A: Make sure you use Greek yogurt (thick), not regular yogurt. Also, don’t underbake.
Q: Can I make this without an oven?
A: Yes — try baking in an air fryer at 300°F for ~30 minutes, or use muffin tins for quicker set.
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