This creamy cheesecake is a low-calorie, sugar-free delight that's perfect for satisfying your dessert cravings.
Prepare the yogurt by draining it in a strainer lined with paper towels over a bowl, covered with plastic wrap, in the refrigerator for 24 hours.
Draining the yogurt removes excess whey, resulting in a thicker consistency similar to cream cheese.
Whip the cream cheese in a large bowl until smooth.
Ensure the cream cheese is at room temperature for easier whipping.
Mix in the sugar substitute until well combined.
Gradually add the sugar substitute to avoid clumping.
Add the instant pudding mix and blend until smooth.
Blend thoroughly to ensure a lump-free batter.
Pour the mixture into the graham cracker crust and refrigerate for at least 1 hour.
Chilling allows the cheesecake to set properly for easy slicing.
Serve chilled and enjoy your creamy, low-calorie cheesecake.
Garnish with fresh fruit or a dollop of whipped topping for added flair.
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