Weight Watchers Lemon Cheesecake

A low-point Weight Watchers Lemon Cheesecake made with Greek yogurt makes for a guilt-free sweet dessert. These Weight Watchers cheesecakes are a staple in my weight-loss journey.

Servings: Makes 8 slices

1 Point™ per slice

These WW cheesecakes are a staple in my weightless journey. @wwforlife

HOW DO I MAKE MY WEIGHT WATCHERS LEMON CHEESECAKE?

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 15-20 minutes before covering it with plastic wrap.

7. Let it chill overnight in the refrigerator.

WHAT DO I USE TO BAKE MY LEMON CHEESECAKE IN?

I use THIS 9-INCH SPRINGFORM PAN.

Be sure to check out my other WW cheesecake:

Zero Point Cheesecake Recipe

Zero Point Crustless Vanilla Cheesecake

Weight Watchers Pumpkin Pie Cheesecake

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.

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