Butterscotch Cheesecake

Butterscotch Cheesecake


  • 3 eggs or 3/4 cup liquid egg substitute
  • 3 cups nonfat plain Greek yogurt or nonfat plain yogurt (I use Fage or Chobani) 
  • 1 (1 oz.) small box Jell-o sugar free/fat free butterscotch instant pudding
  • 1 tsp vanilla or butterscotch extract
  • 3 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener ) 
  • Drizzle Smucker’s sugar free caramel sundae syrup, optional topping


  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
  3. Then add yogurt and dry pudding mix. Whisk well.
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
  5. Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
  6. Let it cool for about 15-20 minutes. Leave the cheesecake in the pan and cover it with plastic wrap.
  7. Let it chill for at least 12 hours, or overnight in the refrigerator.


  • I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
  • You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings /  2 points per serving.
  • It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  • Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  • Freeze for 1-3 months in an airtight container
  • I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
  • The overall point value is the same per slice regardless if you use a regular or sugar free cake mix. 
  • Toppings are extra points.

Nutrition Information:



Makes 8 servings – 1 Point per serving



Source: Thepounddropper.com

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