Table of Contents
🍰WW 0-Point Fluffy Yogurt Cheesecake
📝Ingredients
👩🍳Instructions
1️⃣Preheat & Prep
2️⃣Make Batter Base
3️⃣Whip Egg Whites
4️⃣Bake (Water Bath Recommended)
5️⃣Cool Slowly
🍓Optional 0-Point Toppings
❓Q & A
Q: Is this really 0 points?
Q: Why use a water bath?
Q: Why did mine deflate?
Q: Can I make it without separating eggs?
Q: How do I store it?
🍰 WW 0-Point Fluffy Yogurt Cheesecake
📝 Ingredients
3 cups nonfat Greek yogurt
3 large eggs, separated
½–¾ cup granulated zero-calorie sweetener (adjust to taste)
1 tbsp cornstarch (optional, helps structure — may add minimal points depending on plan)
1 tsp vanilla extract
½ tsp lemon juice (optional, brightens flavor)
Pinch of salt
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 325°F (163°C).
Line the bottom of a 7–8 inch springform pan with parchment paper.
Lightly spray sides with nonstick spray.
2️⃣ Make Batter Base
In a large bowl, whisk egg yolks, Greek yogurt, sweetener, vanilla, lemon juice, salt, and cornstarch until smooth.
3️⃣ Whip Egg Whites
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into yogurt mixture in 3 additions.
⚠️ Do not overmix — this keeps it fluffy.
4️⃣ Bake (Water Bath Recommended)
Pour batter into pan and smooth top.
Place pan into a larger baking dish filled with 1 inch of hot water.
Bake 45–55 minutes until set but slightly jiggly in center.
5️⃣ Cool Slowly
Turn off oven, crack door, and let cool inside 30 minutes.
Refrigerate at least 4 hours (overnight best).
🍓 Optional 0-Point Toppings
Fresh berries
Lemon zest
Sugar-free fruit glaze
Cinnamon sprinkle
❓ Q & A
Q: Is this really 0 points?
A: Nonfat Greek yogurt, eggs, and zero-calorie sweetener are 0 points on many WW plans. Cornstarch may add minimal points depending on tracking — you can omit it.
Q: Why use a water bath?
A: It prevents cracking and keeps the texture creamy and fluffy.
Q: Why did mine deflate?
A: This style naturally settles as it cools. Overmixing or skipping whipped egg whites can reduce fluffiness.
Q: Can I make it without separating eggs?
A: Yes, but it will be denser and more like a baked yogurt pie.
Q: How do I store it?
A: Refrigerate up to 5 days. Best served chilled.
