This Weight Watchers Mocha Chocolate Cheesecake is a staple in my Weight Watchers journey. Low in Weight watchers points and made with Greek yogurt makes for a guilt-free sweet dessert.
Servings: Makes 8 servings
1 Point™ per serving
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HOW DO I MAKE MY MOCHA CHOCOLATE CHEESECAKE?
1. In a mixing bowl add eggs, vanilla extract, instant coffee, and sugar substitute and mix well using a wire whisk.
2. Add yogurt and dry pudding, and mix well.
3. Pour into a 9-inch springform pan lightly greased with nonstick cooking spray.
4. Bake 350 for 30 min.
5. The cheesecake may look jiggly but it will set once it’s chilled.
6. Before covering the cheesecake with plastic wrap let it cool for about 15-20 min and let it chill overnight in the refrigerator.
7. It’s recommended to chill overnight before eating.
8. For the best texture and flavor, It can take up to 12 hours.
9. The longer cools the better tastes.
Mocha Chocolate Cheesecake Ingredients
Ingredients
- 3 eggs.
- 3 cups of nonfat plain yogurt ( I recommend Fage or Chobani).
- 1 ( 1 oz.) small box of instant sugar-free/fat-free chocolate fudge pudding mix.
- 1 tsp vanilla extract.
- 1 Tbsp instant ground coffee.
- 3 Tbsp Lakanto Classic Monkfruit Sweetener.
Instructions
- In a mixing bowl add eggs, vanilla extract, instant coffee, and sugar substitute and mix well using a wire whisk.
- Add yogurt and dry pudding, and mix well.
- Pour into a 9-inch springform pan lightly greased with nonstick cooking spray.
- Bake 350 for 30 min.
- The cheesecake may look jiggly but it will set once it’s chilled.
- Before covering the cheesecake with plastic wrap let it cool for about 15-20 min and let it chill overnight in the refrigerator.
- It’s recommended to chill overnight before eating.
- For the best texture and flavor, It can take up to 12 hours.
- The longer cools the better tastes.
Notes
Servings: Makes 8 servings
1 Point™ per serving
Weight Watchers Mocha Chocolate Cheesecake
This Weight Watchers Mocha Chocolate Cheesecake is low in points and made with Greek yogurt makes for a guilt-free sweet dessert.
Ingredients
- 3 eggs.
- 3 cups of nonfat plain yogurt ( I recommend Fage or Chobani).
- 1 ( 1 oz.) small box of instant sugar-free/fat-free chocolate fudge pudding mix.
- 1 tsp vanilla extract.
- 1 Tbsp instant ground coffee.
- 3 Tbsp Lakanto Classic Monkfruit Sweetener.
Instructions
- In a mixing bowl add eggs, vanilla extract, instant coffee, and sugar substitute and mix well using a wire whisk.
- Add yogurt and dry pudding, and mix well.
- Pour into a 9-inch springform pan lightly greased with nonstick cooking spray.
- Bake 350 for 30 min.
- The cheesecake may look jiggly but it will set once it’s chilled.
- Before covering the cheesecake with plastic wrap let it cool for about 15-20 min and let it chill overnight in the refrigerator.
- It's recommended to chill overnight before eating.
- For the best texture and flavor, It can take up to 12 hours.
- The longer cools the better tastes.
Notes
Servings: Makes 8 servings
1 Point™ per serving
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 72mgSodium: 312mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 12g