Weight Watchers Lemon Cheesecake Recipe

Lemon Cheesecake Ingredients

INGREDIENTS:

• 3 large eggs or 3/4 cup liquid egg substitute
• 3 cups nonfat plain Greek yogurt ( I recommend using Chobani or Fage)
• 1 small box of instant JELL-O SUGAR-FREE/FAT-FREE LEMON, or vanilla pudding
• 3 Tbsp fresh lemon juice
• 3 Tbsp zero-point white granulated sugar substitute ( I prefer LAKANTO) I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake
• 1/4 tsp lemon extract (optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. In a mixing bowl add eggs, extract, lemon juice, and a sugar substitute.
3. Add yogurt and dry pudding, and mix well using a wire whisk.
4. Pour into a lightly greased non-stick cooking spray pie dish or SPRINGFORM PAN. I use a 9-inch SPRINGFORM PAN.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the refrigerator.

NOTES:

• It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and letting it chill overnight in the refrigerator.
• It’s recommended to chill overnight before eating.
• It needs 12 hours for the texture and flavor to completely set in.
• I prefer to mix the ingredients by hand using a hand whisk. That way the yogurt stays nice and thick.
• I recommend using a thick non-fat Greek yogurt such as Chobani or Fage. There is a big difference in how the cheesecake sets when you use a thicker yogurt.
• You can substitute regular instant pudding mix for the sugar-free pudding mix. That substitution would increase the point value by 2 points per serving.

Servings: Makes 8 slices

1 Point™ per slice

Yield: 8

Weight Watchers Zero Point Lemon Cheesecake Recipe

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A low-point Lemon Cheesecake made with Greek yogurt makes for a guilt-free sweet dessert.

Ingredients

• 3 large eggs or 3/4 cup liquid egg substitute
• 3 cups nonfat plain Greek yogurt ( I recommend using Chobani or Fage)
• 1 small box of instant JELL-O SUGAR-FREE/FAT-FREE LEMON, or vanilla pudding
• 3 Tbsp fresh lemon juice
• 3 Tbsp zero-point white granulated sugar substitute ( I prefer LAKANTO) I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake
• 1/4 tsp lemon extract (optional)

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl add eggs, extract, lemon juice, and a sugar substitute.
3. Add yogurt and dry pudding, and mix well using a wire whisk.
4. Pour into a lightly greased non-stick cooking spray pie dish or SPRINGFORM PAN. I use a 9-inch SPRINGFORM PAN.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the refrigerator.

Notes

Servings: Makes 8 slices

1 Point™ per slice

Recommended Products

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

• 
  Jell-O Instant Lemon Sugar-Free Fat Free Pudding & Pie Filling (1 oz Boxes, Pack of 6)
• 
  Lakanto Brown Monk Fruit Sweetener
• 
  Nordic Ware Pan Springform, 9 Inch, Charcoal

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 83mgSodium: 190mgCarbohydrates: 18gFiber: 0gSugar: 4gProtein: 14g