Name: Weight Watchers One Point Butterscotch Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 12 h 40 min
Yield: 8
Cuisine: American
Ingredients: 3 eggs or 3/4 cup liquid egg substitute; Three 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'll need 3 Tbsp LAKANTO CLASSIC MONKFRUIT SWEETENER; Drizzle SMUCKER’S SUGAR-FREE CARAMEL SUNDAE SYRUP, optional topping

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 Point™ per serving

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

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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

INGREDIENTS:

3 eggs or 3/4 cup liquid egg substitute
Three 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’ll need 3 Tbsp LAKANTO CLASSIC MONKFRUIT SWEETENER
Drizzle SMUCKER’S SUGAR-FREE CARAMEL SUNDAE SYRUP, optional topping

DIRECTIONS:

Preheat the oven to 350 degrees.
In a mixing bowl add eggs, sugar substitute, and extract & mix well using a wire whisk.
Add yogurt and dry pudding mix. Whisk well.
Lightly brush a pie plate with non-stick cooking spray. I used SPRINGFORM PAN.
Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
Let it cool for about 15-20 minutes.
Leave the cheesecake in the pan and cover it with plastic wrap.
Let it chill for at least 12 hours, or overnight in the refrigerator.

Tips:

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.

Servings: Makes 8 servings

1 Point™ per serving

Yield: 8

Weight Watchers One Point Butterscotch Cheesecake

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
Three 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'll need 3 Tbsp LAKANTO CLASSIC MONKFRUIT SWEETENER
Drizzle SMUCKER’S SUGAR-FREE CARAMEL SUNDAE SYRUP, optional topping

Instructions

Preheat the oven to 350 degrees.
In a mixing bowl add eggs, sugar substitute, and extract & mix well using a wire whisk.
Add yogurt and dry pudding mix. Whisk well.
Lightly brush a pie plate with non-stick cooking spray. I used SPRINGFORM PAN.
Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
Let it cool for about 15-20 minutes.
Leave the cheesecake in the pan and cover it with plastic wrap.
Let it chill for at least 12 hours, or overnight in the refrigerator.