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Weight Watchers One Point Butterscotch Cheesecake

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This Weight Watchers Butterscotch Cheesecake made with Greek yogurt makes for a guilt-free sweet dessert!

Weight Watchers One Point Butterscotch Cheesecake

Servings: Makes 8 servings

1-2 PersonalPoints™ per serving* This number shows the PersonalPoints™ range. The points will vary depending on your individual plan.

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These Weight Watchers Greek yogurt cheesecakes are a staple in my weightless journey.

Every day we add new recipes to our Healthy & Tasty blog, so check back often!

We are not linked with Weight Watchers in any way. We just like creating healthier recipe options and turning everyday meals into healthy alternatives.

Always make sure to check the points on the official calculator at the official WW site.

HOW DO I MAKE MY BUTTERSCOTCH CHEESECAKE?

1. Preheat the oven to 350 degrees

2. In a mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.

3. Add yogurt and dry pudding mix. Whisk well.

4. Lightly brush a pie plate with non-stick cooking spray. I used 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. Leave the cheesecake in the pan and cover it with plastic wrap.

7. Let it chill for at least 12 hours, or overnight in the refrigerator

What do I Need To bake my cheesecake?

To bake my Cheesecake I use this 9-inch Springform pan.

Butterscotch Cheesecake Ingredients

Weight Watchers One Point Butterscotch Cheesecake

INGREDIENTS:

DIRECTIONS:

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl add eggs, sugar substitute, and extract & mix well using a wire whisk.
  3. Add yogurt and dry pudding mix. Whisk well.
  4. Lightly brush a pie plate with non-stick cooking spray. I used 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.
  7. Leave the cheesecake in the pan and cover it with plastic wrap.
  8. Let it chill for at least 12 hours, or overnight in the refrigerator.

Tips:

  1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
  2. You can substitute regular instant pudding mix for the sugar-free pudding mix. The servings for that is 10 servings / 2 points per serving.
  3. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  4. Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  5. Freeze for 1-3 months in an airtight container
  6. I use a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
  7. The overall point value is the same per slice regardless if you use a regular or sugar-free cake mix.
  8. Toppings are extra points.

Servings: Makes 8 servings

1-2 PersonalPoints™ per serving* This number shows the PersonalPoints™ range. The points will vary depending on your individual plan.

Yield: 8

One Point Weight Watchers Butterscotch Cheesecake Recipe

One Point Weight Watchers Butterscotch Cheesecake Recipe

This Weight Watchers Butterscotch Cheesecake made with Greek yogurt makes for a guilt-free sweet dessert!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 40 minutes

Ingredients

  • 3 eggs or 3/4 cup liquid egg substitute
  • We'll need 3 cups of nonfat plain Greek yogurt or nonfat plain yogurt (I recommend Fage or Chobani)
  • 1 (1 oz.) small box JELL-O SUGAR-FREE/FAT-FREE BUTTERSCOTCH INSTANT PUDDING
  • 1 tsp vanilla or BUTTERSCOTCH EXTRACT
  • For sugar substitutes, you need 3 Tbsp LAKANTO CLASSIC MONKFRUIT SWEETENER
  • Drizzle SMUCKER’S SUGAR-FREE CARAMEL SUNDAE SYRUP, optional topping

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
  3. Add yogurt and dry pudding mix. Whisk well.
  4. Lightly brush a pie plate with non-stick cooking spray. I used 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.
  7. Leave the cheesecake in the pan and cover it with plastic wrap.
  8. Let it chill for at least 12 hours, or overnight in the refrigerator.

Notes

Servings: Makes 8 servings

1-2 PersonalPoints™ per serving* This number shows the PersonalPoints™ range. The points will vary depending on your individual plan.

  • I recommend mixing the 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 up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  • Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  • Freeze for 1-3 months in an airtight container
  • I use a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
  • The overall point value is the same per slice regardless if you use a regular or sugar-free cake mix.
  • Toppings are extra points.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 75mgSodium: 206mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 9g

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One Comment

  1. Looks yummy

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