Chocolate Fudge Cheesecake

Chocolate Fudge Cheesecake


  • 3 eggs
  • 3 cups nonfat plain Greek yogurt or nonfat plain yogurt ( I recommend Fage or Chobani)
  • 1  (1 oz.) small box instant sugar free/fat free chocolate fudge pudding mix
  • 1/2 Tbsp vanilla extract
  • 3 Tbsp zero point white granulated sugar substitute


  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, & 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 min before covering it with plastic wrap
  7. Let it chill overnight in the refrigerator.

Makes 8 servings 

2 Points per serving


  1. You can substitute regular instant pudding mix for the sugar free pudding mix, for additional points.
  2. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
  3. Store in refrigerator on a paper plate & cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
  4. Freeze for up to a month in an airtight container
  5. Toppings are extra points.  
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