Have a sweet tooth, but trying to cut out desserts? Try this easy and delicious, sugar free, Weight Watcher friendly, Freestyle 0 Point Cheesecake!
A couple months ago, I started to hear “chatter” about a VERY low calorie cheesecake “substitute” that is Weight Watchers Freestyle program friendly! Being curious, and always on the lookout for interesting sounding recipes to try, I decided to make it.
Now, please hear me on this. Cheesecake, in it’s “normal” form, (with all that yummy cream cheese) is my all time favorite dessert. I even have an amazing, decadent Chocolate Fudge Truffle Cheesecake on my blog! It is definitely scrumptious, but much higher in calories!
The low calories is why I was drawn to try this particular recipe. I wanted to try a dessert recipe (for my sweet tooth) that wouldn’t sabotage my weight loss efforts! After I tracked down the recipe creator’s website, I found this simple recipe for a low calorie, sugar free “crustless” cheesecake substitute.
I hardly ever use artificial sweeteners, but sometimes they are very nice to have around, for recipes like this! Guess what? I liked this cheesecake “substitute”, and even though it is not real cheesecake, it made me FEEL like I could enjoy a nice dessert, WITHOUT using all my daily calories or points!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make This Freestyle 0 Point Cheesecake
Place three eggs, vanilla extract and granulated sugar substitute in a large mixing bowl. I used granulated Stevia as the sugar substitute. Whisk these ingredients very well, until fully combined.
Add fat free, nonfat Greek yogurt and the dry cheesecake pudding mix (also sugar free/fat free) to the mixture. Continue to whisk until the cheesecake mixture is fully blended.
Time To Bake The Cheesecake
There are two ways to bake the cheesecake. You can prepare this cheesecake in a pie pan, or you can use a 9″ springform pan. Either way will yield 8 slices!
If using a pie pan, spray the pan with non stick baking spray. Fill the pan with the cheesecake filling, and smooth the top surface evenly. If using a springform pan (this is what I did), cut a piece of parchment paper to fit the bottom. Fill the springform pan evenly with the cheesecake filling, and smooth the top surface evenly.
Bake the Freestyle 0 point cheesecake at 350° F. for 30 minutes. When done, the cheesecake will be a light golden color. It might even still look a little “wobbly” in the middle. Don’t worry! The cheesecake will set up once refrigerated after baking!
Refrigerate The Cheesecake Overnight
Once done, remove the freestyle 0 point cheesecake from the oven, and let it cool for 15-20 minutes. After that, cover it with plastic wrap (leave it in springform pan). Place it in the refrigerator and let the cheesecake fully chill overnight!
It’s hard to wait, but you’ve just got to leave it in the refrigerator overnight for it to set up properly AND because the flavor and texture gets even better! When ready to serve, release cheesecake from springform pan (if using), and slice the dessert into 8 slices.
Here’s a side view of the Freestyle 0 point cheesecake from the side. You can see it is not as high as a traditional cheesecake. There are instructions in the NOTES section of the printable recipe for making the cheesecake thicker.
Serving The Freestyle 0 Point Cheesecake
Try adding some fresh fruit slices to the top of the cheesecake for presentation and extra flavor! Fresh berries or sugar free fruit syrup are always colorful, too!
About 15 minutes before serving, I sliced some strawberries, and mixed them with a tiny bit of sugar substitute and 1 teaspoon water. Spoon some strawberries over cheesecake, and top with a tiny shot of whipped cream, if desired.
Hope you will consider trying this Freestyle 0 point cheesecake! Hopefully it will satisfy your sweet tooth, without sabotaging your weight loss efforts! Have a good day!
Looking For More Weight Watcher Friendly Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a few Weight Watcher friendly recipes you might enjoy, including:
- Weight Watchers French Onion Soup
- Classic Tuna Salad
- Baja Fish Tacos
- WW Freestyle Banana Blueberry Pancakes
Interested In More Recipes?
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Original recipe source: https://thepounddropper.com/plain-jane-cheesecake/
Have a sweet tooth, but trying to cut out desserts? Try this easy and delicious, sugar free, Weight Watcher friendly, Freestyle 0 Point Cheesecake!
- 3 large eggs
- 3 Tablespoons sugar substitute (granulated) * I used Stevia
- 1 Tablespoon vanilla extract
- 3 cups nonfat, plain Greek yogurt
- 1 ounce sugar free/fat free cheesecake pudding mix (instant) , small box (can substitute SF/FF vanilla pudding)
Preheat your oven to 350°F.
Place three eggs, vanilla extract and granulated sugar substitute in a large mixing bowl. Whisk these ingredients very well, until fully combined. Add fat free, nonfat Greek yogurt and the dry cheesecake pudding mix (also sugar free/fat free) to the mixture. Continue to whisk until the cheesecake mixture is fully blended.
Using A PIE PAN? Spray pie pan with a non stick spray. Fill the pie pan with the cheesecake filling, and smooth the top surface evenly.
Using a SPRINGFORM PAN? Cut a piece of parchment paper to fit the bottom. Fill the springform pan with the cheesecake filling, and smooth the top surface evenly.
Bake cheesecake at 350° F. for 30 minutes. When done, cheesecake will be a light golden color. It might even still look a little "wobbly" in the middle. Don't worry! The cheesecake will set up once refrigerated after baking!
When done, remove cheesecake from oven, and let it cool for 15-20 minutes. After that, cover it with plastic wrap (leave it in springform pan). Place it in the refrigerator and let it fully chill overnight! This is for it to set up properly AND because the flavor and texture gets even better! When ready to serve, slice the dessert into 8 slices. Garnish, if desired with fruit of your choice. Enjoy!
*If you want a thicker slice of cheesecake, use 5 cups yogurt. Thicker cheesecake will take longer to cook.
*Use a granulated sugar substitute, because other types make the cheesecake tend to have a more "gritty" texture.
Here’s one more to pin on your Pinterest boards!
Could I substitute light or fat free cream cheese for some of the hougurt for more of a cheesecake flavor?
I have not tried adding those to this recipe, Stacy, so cannot say if that would help, one way or another. So sorry!
Do you use instant sugar free pudding?
Hi, Carol. Yes, it is instant, since it doesn’t need to be cooked for this recipe. Have a great day!
Great recipe! I’ve made it 3 times and it’s always so good and keeps me within my ww points. I add blueberries cooked in a little water and sweetened with truvia. I also add a 1/2 teaspoon of glucomannan powder to thicken the blueberry sauce. It’s so good on top of the cheesecake
I have been experimenting with this recipe. I use a full 32 oz container of yogurt. I strain it over cheesecloth for several hours to get some of the liquid out. Makes a much firmer cheesecake. I also make a fruit compote without sugar, using the monk fruit for a zero point topping. Have done it with cherries and blue berries. So delicious. Husband says no one would no it was “diet” food.
I love cheesecake but I can say that I would eat this delicious and easy recipe any time. It was fabulous. I used the recipe exactly as suggested except I used a full container of the yogurt which came out to 4 1/2 cups. I truly did not think it would be that good. In fact I made it ahead of time to be sure that I had time to make another, just in case. But it was not necessary. In fact I am making another one for guests this evening. Thanks for sharing.
Glad you enjoyed the “cheesecake”, Daniel. Have a great day.
I enjoyed the cheese cale recipe. I did use regular cheese cake pudding not sugar free. I put a little bit of maple syrup in for flavor. I didn’t have Stevie.
It tastes better the second day the texture improved. Very good recipe for low fat and low calories.
Can Eggbeaters be substituted for eggs?
Can the leftovers be frozen?
Hi, Issy! I’ve never tried freezing it before, so can’t speak with any authority on whether the dairy in it would separate or not. Sorry.
I finally decided to freeze 1/6 of the pie. It worked: however I used 4 cups of yogurt and one tbs of real sugar in place of the artificial sweetener. Thanks for the recipe.
Excellent recipe – People who aren’t on WW also enjoyed it. Great substitute for my favorite dessert. The 2nd time I made it I omitted the stevia – I do not recommend doing that.
Great recipe! Many thanks. And for a little taste of crust, I put pureed fruit on top and then sprinkle 1 TB of graham cracker crumbs on top of the whole slice (it would then count as 1SP).
Can’t wait to try this? A little trick I have used often with desserts is to take frozen strawberries, peaches or any kind of frozen fruit and put some artificial sweetener on it and microwave it until it’s a bit juicy and easy to cut. Then I take two knives and cut through them to chop up the fruit and then put it in the refrigerator. It sets up a bit and makes a wonderful topping for any dessert!
I use pistachio and also banana sugar free puddings instead of the cheesecake and they are delicious. Also, vanilla can be omitted from the recipes and the cheesecake is still good. These are my go to foods – love these pies.
Thanks for the great tip, June! Have a wonderful day.
Do you still bake it?
I use chocolate pudding mix and 1/4 unsweetened cocoa for a variation. Also, I bake 8 custard cups of it for 18 minutes — better portion control for me.
Thanks for the great tip, Martha. Have a great day.
Do you think I could sub in egg whites instead of three whole eggs?
Hi, Ashley. I have not tried that, so I honestly cannot give you an answer with any degree of authority or experience.
I love this recipe. Thank you.
I use the whole 1 qt container of plain yogurt to make this. I cook it for ten minutes more (40 mins.) it comes out perfect. I also use Truvia and I use the 3 Tbsp. I figured I could answer some ?’s I saw.
Thanks again.
Thanks for the handy tips, Patricia! Have a great day.
I added the stevia, but find after cooking it that it’s a huge mistake. It is much too sweet, almost sickening. We add sugar free pudding which does have artificial sweetener. To me the addition of any other sweetener is unnecessary.
Hi, Diane… sorry you felt that way. The original recipe author uses monkfruit as the sweetener. Others, like myself, use various artificial sweeteners. I did not find the stevia to be too sweet, but appreciate that we all have very different tastes. Thanks for writing.
I only use one pkt of stevia. Or I feel it’s too sweet also. Some times I use after flavors syrups instead of the vanilla then I do not add stevia at all
How do you make with using sugar free chocolate pudding and yogurt
Hi, Sheila… not sure. Have not tried this particular recipe with those ingredients. Have a great day.
The same as with the cheese cake pudding. Some people add a little coco powder
Hi JB, Thanks for sharing this recipe,, I can’t wait to try it. I do have a sweet tooth and I also love cheesecake. Hope to see many more great recipes in the future
Hi, Janice… hope you enjoy this lightened up “cheesecake”. Have a great day.
Hi! I am trying to figure out how much truvia to replace the stevia in this recipe(its what I have) and can’t find any conversion for it. Can anyone help? Lol
I used half to 3/4 cup of erythritol and it was perfect!
Thanks for this. It’s a lifesaver
Happy to pass along the recipe, Karen. That is exactly how I felt when I first discovered the recipe, too! Hope you enjoy it… and have a GREAT day!
If you do 5 cups of yogurt, how much do you increase the other ingredients and baking time?
Hi, Nancy… thank you for writing. I have made this cheesecake several times but have NEVER made it with the full 5 cups, so I honestly could only venture a guess that you might have to cook it a few minutes longer. I checked back on the original author’s blog post to find the info., and she does not provide any additional time (or ingredients) necessary, if using the 5 cups. If and when I make the “thicker” recipe using 5 cups yogurt, I would probably very slightly increase the amount of sweetener, to offset the tartness of the added yogurt.
Any ideas for a crust for this?
A traditional graham cracker crust would be good, but that would definitely add up, point wise! Thanks for writing, and hope you have a great day.
Just saw the 0 pt cheesecake recipe & can’t wait to make it. Is springform pan a reg round cake pan? For that or pie pan, do you use an 8″ or 9″? If using directions for thicker crust would I use more sugar substitute & vanilla or another pudding box? Sorry for so many questions in 1 post. Thank you
I put this recipe in my recipe maker on my app and it tells me its 1 point per slice??
Good afternoon, Lori! Thank you for writing. At the time this recipe was first posted by the original author (2018), and when I first published it (2019), this was a zero point cheesecake according to the established WW program guidelines. Now that WW has once again changed the program for 2020 (!!), it appears that it is still zero Smart Points per serving, if on the Blue and Purple Programs. If on the Green program, it is now 1 SP per serving (using 3/4 cup liquid egg sub.). If you use 3 whole eggs, then it would be 2 SP per serving under this new plan. Hope this helps. Have a great day.
I am on the blue ww and when I put the ingredients in it still shows 1 point for me.
It’s the vanilla. Use imitation vanilla and it will be 0 🙂
The pudding says it’s 3 points. That’s why 1 slice is 1 point. I’m on purple and put it in as well and it came up 1 point for a slice.
nicely done, jb. Michele must have missed her nap.
Thanks for writing, Julie. I am pretty sure she just missed it, as there is a lot of stuff to look at on each post. Hope you have a wonderful day!
You mentioned you tracked down the recipe from the original creator…why don’t you mention the original creator and give her proper credit?
Good morning, Michele… thanks for writing. I DO give credit to the original author… perhaps you just missed seeing it! It is a link to her original recipe, and it is just below my signature on this blog post. I always link back to the original author’s post if I use one of their recipes. Hope you have a great day.