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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:
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- 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.
Notes
Servings: Makes 8 servings
1 Point™ per serving
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 79mgSodium: 182mgCarbohydrates: 26gFiber: 0gSugar: 1gProtein: 9g
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Looks yummy