0 Point Cheesecake Recipe

I was thrilled when I first tried this recipe with its bright lemon zing blended with fat free cream cheese and Greek yogurt. This Weight Watchers Cheesecake mixes egg whites and a sugar substitute to create a surprisingly light dessert that quickly became my favorite treat for balancing flavor and low-calorie indulgence.

I’ve been messing around in the kitchen and stumbled upon this amazing 0 Point Cheesecake recipe that completely blew my mind. I needed something tasty and low calorie and this dessert ticks all the boxes.

I use 16 ounces of fat free cream cheese combined with a cup of fat free Greek yogurt for that irresistible creamy texture. Then I mix in 2 egg whites, 1/3 cup of sugar substitute, a teaspoon of vanilla extract and a splash of 1/4 cup fresh lemon juice to give it a nice tang.

I even add a bit of lemon zest to amp things up a little bit. I love how easy it is to whip this up, sorta like those no bake weight watchers treats that feel a bit nostalgic.

Trust me when I say, this Low Calorie Cheesecake is a game changer that makes dessert time feel extra special. Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe for a few reasons. First, I like that its really healthy and low cal so I can treat myself without feeling guilty. Even though it’s a cheesecake, it fits right in with my Weight Watchers plan, and that’s a big win for me.

Second, I like that the recipe is super easy to make. With ingredients like fat free cream cheese, Greek yogurt, and egg whites, I can whip up a dessert that tastes amazing without a ton of hassle. Sometimes, I even mess up the mixing a bit but it still turns out good enough to enjoy.

Third, the lemon flavor totally rocks. The fresh lemon juice and even a bit of lemon zest really give it that zesty kick I adore. It’s not too sweet, and it makes the cheesecake feel special compared to the usual dessert.

Lastly, I appreciate that it’s a healthier version of a classic treat. I always feel better knowing that I can have something that tastes indulgent but is actually light on calories. It makes dessert time feel like a guilt free celebration.

Ingredients

• Fat free cream cheese provides a rich, tangy base and gives a smooth, creamy body with reduced fat.
• Fat free Greek yogurt boosts protein levels while adding a slightly tart taste that lightens the texture.
• Egg whites act as a pure protein helper that firms the cheesecake without any extra fat, keeping calories low.
• Sugar substitute delivers sweetness without calories and balances flavor while avoiding extra carbs.
• Vanilla extract adds warm, subtle flavor notes that meld perfectly with the creamy texture.
• Fresh lemon juice infuses a zesty, tangy kick that really brightens the dessert.
• Lemon zest enhances aroma and flavor with a burst of citrus if you decide to use it.

Ingredient Quantities

• 16 ounces fat free cream cheese
• 1 cup fat free Greek yogurt
• 2 egg whites
• 1/3 cup sugar substitute (like Splenda)
• 1 teaspoon vanilla extract
• 1/4 cup fresh lemon juice
• Zest of 1 lemon (optional)

How to Make this

1. Preheat your oven to 325°F and lightly grease a springform pan so the cheesecake wont stick.

2. In a large bowl, beat the 16 ounces fat free cream cheese and 1 cup fat free Greek yogurt until smooth and well combined.

3. Add the 2 egg whites and 1/3 cup sugar substitute then beat again until the mix looks light and fluffy.

4. Stir in the 1 teaspoon vanilla extract along with the 1/4 cup fresh lemon juice, making sure it blends in well.

5. If you want that extra lemon flavor, mix in the zest of 1 lemon (this is optional but really adds a zing).

6. Pour the whole mixture into your greased pan, spreading it out evenly so it bakes uniformly.

7. Bake for about 25 to 30 minutes or until the edges start to pull away just a little and the center is almost set.

8. Once done, take the cheesecake out and let it cool at room temp for around 10-15 minutes.

9. For best results, pop it in the fridge for at least 2 hours before serving so it firms up a bit. Enjoy your dessert!

Equipment Needed

1. Oven – needed to preheat to 325°F
2. Springform pan – makes it easy to remove the cheesecake and helps keep it from sticking
3. Large bowl – for beating the cream cheese and Greek yogurt together
4. Electric mixer or whisk – helps beat the mixture until light and fluffy
5. Measuring cups and spoons – to measure ingredients like yogurt, egg whites, sugar substitute, lemon juice, and vanilla extract
6. Spatula – for stirring ingredients and spreading them evenly in the pan
7. Cooling rack (optional) – can be used to let the cheesecake cool evenly before refrigerating
8. Refrigerator – essential for chilling the cheesecake for at least 2 hours before serving

FAQ

0 Point Cheesecake Recipe Substitutions and Variations

• Fat free cream cheese: Try swapping it out with low fat cottage cheese (just blend it beforehand to get a smoother texture) or Neufchatel cheese if you can find it
• Fat free Greek yogurt: You could use plain nonfat yogurt instead, which works almost the same and gives you that tangy taste
• Egg whites: If you’re not into using egg whites, consider an egg replacer powder. It might change the texture a bit but gets the job done
• Sugar substitute: Stevia or erythritol are solid alternatives. They bring in the sweetness without the extra calories, just check the conversion rates on the package so you get the right amount

Pro Tips

1. Make sure your cream cheese and Greek yogurt are really soft before mixing so you dont end up with lumpy cheesecake, cause nobody likes lumps.
2. When youre beating the mixture, take your time to get it nice and fluffy, this helps the cheesecake keep a light texture even if its fat free.
3. Let the cheesecake cool in the pan for a good 10-15 minutes before sliding it out, this way it wont fall apart or get too crumbly.
4. If youre using the lemon zest, start with a little then add more if needed, sometimes you might overdo it and it can become too tart, so better to go slow.