0 Point Cheesecake
This creamy and tangy cheesecake is a lighter version of the classic, featuring non-fat Greek yogurt and a sugar substitute to maintain flavor without the calories. Perfect for any occasion, it can be customized with various toppings and serves beautifully chilled.
Ingredients
For the cheesecake
- 1 package 8 ounces cream cheese, softened Use room temperature for best results.
- 1 cup plain non-fat Greek yogurt About 240 ml.
- 1/2 cup sugar substitute (like Stevia or Monk fruit) For a sweeter profile, can swap with granulated erythritol.
- 1 teaspoon vanilla extract Try using vanilla bean seeds for enhanced flavor.
- 2 large egg whites Use aquafaba for an egg-free version.
- Juice of half a lemon Fresh juice is recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a pie dish or springform pan lightly.
- In a mixing bowl, combine the softened cream cheese and Greek yogurt until smooth.
- Add the sugar substitute, vanilla extract, egg whites, and lemon juice to the mixture and blend until smooth.
- Pour the cheesecake mixture into the greased dish and smooth the top.
- Bake for 30–35 minutes until the center is set but still slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
For best results, chill the cheesecake overnight. Use fresh lemon juice for maximum flavor and adjust sweetness to preference. Serve with fresh fruit or a dollop of sugar-free jam.