One Point Weight Watchers Gingerbread Cheesecake

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

SERVINGS: MAKES 8 SERVINGS

GREEN PLAN: 2 Points per serving if using 3/4 cup liquid egg substitute or 3 SmartPoints if using 3 whole eggs
BLUE PLAN: One Point per serving
PURPLE PLAN: One Point per serving

HOW TO MAKE THIS WEIGHT WATCHERS GINGERBREAD CHEESECAKE?

Preheat oven to 350 degrees.

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Add eggs, sugar substitute, pudding mix, vanilla extract, molasses, nutmeg, cinnamon, and ginger in a mixing bowl.

Whisk until well combined.

Then add yogurt.

Mix until well combined.

Then pour the mixture into a lightly greased with non-stick cooking spray 9-inch pie dish.

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

For about 15-20 minutes before covering it with plastic wrap let it cool.

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

This One Point Gingerbread Cheesecake is hands down the BEST alternative cheesecake-It’s low in points, 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

  1. Preheat oven to 350 degrees.
  2. In a 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.

Notes

  • I recommend using thick Greek yogurt, such as Chobani or Fage for the 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.

NUTRITION INFORMATION: YIELD: 8
Amount Per Serving: CALORIES: 101TOTAL FAT: 2gSATURATED FAT: 1gCHOLESTEROL: 77mgSODIUM: 69mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 4gPROTEIN: 13g

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