Zero Point Vanilla Cheesecake

By Muhammad Faizan

šŸ°Ā Zero Point Vanilla Cheesecake

Description

ThisĀ Zero Point Vanilla CheesecakeĀ is light, creamy, and subtly sweet ā€” a guilt-free treat you can enjoy any day of the week.
Itā€™s made with protein-rich yogurt and eggs, flavored with vanilla, and baked to perfection.
Even without the heavy cream cheese and sugar of traditional cheesecake, it delivers that luscious, melt-in-your-mouth texture and flavor ā€” so good, the family swears it tastes like fresh ricotta cheesecake.
The best part? Itā€™sĀ super easyĀ and perfect for Weight Watchers or anyone wanting a low-calorie dessert.

IngredientsĀ (8 servings)

  • 3 cups (680g) fat-free plain Greek yogurt
  • 1 box (1 oz / 28g) sugar-free, fat-free instant vanilla pudding mix
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1ā€“2 tbsp zero-calorie sweetener (like Stevia, monk fruit, or erythritol), optional for extra sweetness

Instructions

  1. Preheat ovenĀ to 350Ā°F (175Ā°C). Lightly spray a 9-inch round springform pan with nonstick cooking spray.
  2. Mix the batter
    In a large bowl, combine Greek yogurt, pudding mix, eggs, vanilla extract, and sweetener (if using). Beat with a hand mixer until smooth.
  3. Pour & smooth
    Pour mixture into prepared pan and smooth the top with a spatula.
  4. Bake
    Bake forĀ 30 minutes, then reduce temperature to 325Ā°F (160Ā°C) and bake anotherĀ 20ā€“25 minutes, until set but slightly jiggly in the center.
  5. Cool completely
    Let the cheesecake cool to room temperature, then refrigerate for at leastĀ 4 hoursĀ (overnight is best) to set fully.
  6. Serve
    Slice into 8 portions and enjoy as-is, or top with fresh berries, a dusting of cinnamon, or a drizzle of sugar-free syrup.

Notes

  • Chilling is key ā€” the flavor and texture improve after several hours in the fridge.
  • Use a springform pan for easy removal, but you can also use a pie dish.
  • Pudding mix adds flavor, sweetness, and stability ā€” donā€™t skip it.

Tips

  • For extra flavor, swap vanilla extract for almond or lemon extract.
  • Avoid overbaking ā€” the center should be slightly jiggly when you remove it from the oven.
  • If you prefer a sweeter cheesecake, taste the batter before baking and adjust sweetener to preference.
  • Serve with a dollop of fat-free whipped topping for a fancier presentation.

Servings

Yield:Ā 8 slices
Serving Size:Ā 1 slice (~110g)

Nutritional InfoĀ (per serving, approx.)

  • Calories:Ā 90 kcal
  • Protein:Ā 11g
  • Fat:Ā 1g
  • Saturated Fat:Ā 0g
  • Carbs:Ā 8g
  • Fiber:Ā 0g
  • Sugar:Ā 4g
  • Sodium:Ā 130mg
  • Weight Watchers Points:Ā 0 pointsĀ (on most plans, check your app to confirm)

Benefits

  • Zero pointsĀ on WW for most plans ā€” enjoy guilt-free
  • High-proteinĀ for satiety and muscle support
  • Low-fat, low-sugarĀ dessert option
  • Easy & quickĀ to prepare
  • CustomizableĀ with different extracts or toppings

Q & A

Q: Can I use regular yogurt instead of Greek yogurt?
A: Greek yogurt works best for creaminess and protein ā€” regular yogurt will make it softer and less rich.

Q: Can I make this crustless?
A: This recipe is already crustless, which keeps it zero points.

Q: Can I freeze it?
A: Yes ā€” slice and wrap portions individually, then freeze for up to 2 months. Thaw in the fridge before eating.

Q: Can I make a chocolate version?
A: Yes ā€” use sugar-free chocolate pudding mix instead of vanilla.

Q: How long will it keep in the fridge?
A: About 5 days if stored in an airtight container.

Leave a Comment