🍰 WW 0-Point Fluffy Yogurt Cheesecake
📝 Ingredients
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3 cups nonfat Greek yogurt
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3 large eggs, separated
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½–¾ cup granulated zero-calorie sweetener (adjust to taste)
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1 tbsp cornstarch (optional, helps structure — may add minimal points depending on plan)
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1 tsp vanilla extract
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½ tsp lemon juice (optional, brightens flavor)
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Pinch of salt
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 325°F (163°C).
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Line the bottom of a 7–8 inch springform pan with parchment paper.
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Lightly spray sides with nonstick spray.
2️⃣ Make Batter Base
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In a large bowl, whisk egg yolks, Greek yogurt, sweetener, vanilla, lemon juice, salt, and cornstarch until smooth.
3️⃣ Whip Egg Whites
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In a separate bowl, beat egg whites until stiff peaks form.
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Gently fold egg whites into yogurt mixture in 3 additions.
⚠️ Do not overmix — this keeps it fluffy.
4️⃣ Bake (Water Bath Recommended)
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Pour batter into pan and smooth top.
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Place pan into a larger baking dish filled with 1 inch of hot water.
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Bake 45–55 minutes until set but slightly jiggly in center.
5️⃣ Cool Slowly
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Turn off oven, crack door, and let cool inside 30 minutes.
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Refrigerate at least 4 hours (overnight best).
🍓 Optional 0-Point Toppings
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Fresh berries
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Lemon zest
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Sugar-free fruit glaze
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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.