Simple Weight Watchers Cheesecake Recipe That Works

Mmmmm… is that decadent New York cheesecake I smell?

I never thought I’d find a version that fits my Weight Watchers plan yet still makes my taste buds sing with delight! This recipe changed everything for me.

The first bite brings that familiar creamy tang that melts in your mouth, but without the guilt that usually follows.

I’ve spent months testing until it reached perfection – rich enough to satisfy my sweet tooth but light enough to keep my points in check.

The smooth, velvety texture paired with a buttery graham cracker crust hits all the right notes. Trust me, your friends will beg for seconds, completely unaware they’re enjoying a lighter version of this classic treat.

Directions

Making this Weight Watchers-friendly cheesecake is easier than you might think! I’ve perfected this recipe through plenty of trial and error, so you don’t have to. Let’s get in:

1. Prepare Ingredients and Make the Crust

I start by preheating my oven to 325°F and taking the cream cheese out to soften for an hour. While it warms up, I spray my 9-inch springform pan with cooking spray.

Next, combine the crushed graham crackers, melted light butter, and stevia until the mixture resembles wet sand. Then, press it firmly into the pan bottom using a measuring cup to ensure a smooth and even surface.

Tip: If you’re in a hurry, place the wrapped cream cheese in warm water for 10 minutes to soften faster. For a crispier crust, bake it alone for 10 minutes before adding the filling.

2. Prepare the Filling

In my large mixing bowl, beat the softened fat-free cream cheese until it’s smooth and fluffy. This usually takes about 2-3 minutes with my electric mixer.

Then added the Greek yogurt and mix until well combined. I’ve learned that adding the yogurt helps create that creamy texture I love without all the extra calories of full-fat cream cheese.

Tip: Make sure to scrape down the sides of the bowl often to avoid lumps in your filling.

3. Add Remaining Filling Ingredients

Next, I add the eggs one at a time, mixing gently after each addition. I don’t overmix at this stage because too much air can cause cracks later.

Then added my sugar substitute, vanilla extract, lemon juice, and cornstarch. The cornstarch is my secret weapon for getting that perfect texture without using full-fat ingredients.

Tip: The touch of lemon juice brightens the flavor without making it taste like lemon cheesecake.

4. Bake and Cool the Cheesecake

I pour the filling over the crust, smooth it, then place the springform pan on a baking sheet and bake for 45-50 minutes until edges are set but the center jiggles slightly.

Once done, I turn off the oven and crack the door open slightly, letting the cheesecake cool slowly for about an hour to prevent cracking. Then I take it out and cool it completely at room temperature before refrigerating.

Tip: Avoid opening the oven door during baking as temperature changes can cause cracks. I always chill my cheesecake overnight for the best texture and flavor.

5. Add Topping and Serve

Before serving, I remove the sides of the springform pan and add my berry topping if I’m using it. For a simple topping,

Mixed fresh berries with a little sugar substitute. The natural sweetness of the berries complements the creamy cheesecake perfectly.

Tip: If you want a more sauce-like topping, mash half the berries and mix with whole ones.

Serving & Garnishing Ideas

My Weight Watchers cheesecake is light, luscious, and versatile. I can enjoy it solo or serve guests; these garnishing ideas add tasty (and point-friendly) flair to each slice.

Fresh Fruit Toppings: I add a small handful of fresh berries like raspberries, strawberries, or blueberries for color and natural sweetness that complements the tangy cheesecake.

Smart Drizzles: I apply a light teaspoon of sugar-free chocolate syrup, caramel, or berry compote. For extra flavor, I add a few drops of lemon or orange zest without extra points.

Light Whipped Cream: I top with a small swirl of fat-free whipped cream for that classic look while keeping it point-friendly.

Simple Dustings: A light sprinkle of unsweetened cocoa powder or cinnamon adds visual appeal and subtle flavor boost when I’m skipping fruit.

Temperature Tip: I serve well-chilled for firmer texture, or let stand 15-20 minutes at room temperature for a creamier consistency.

Nutrition Information (Per Serving – 1 slice out of 8)

The best part of Weight Watchers cooking? Knowing exactly what you’re eating! Here’s the breakdown of this cheesecake miracle: low in calories but packed with protein, making it a smart choice for your daily points budget.

NOTE:Nutritional values may vary slightly depending on the brand of ingredients used, sweetener choice, and any optional toppings like fruit or whipped cream.

More Weight Watchers Cheesecake Recipes to Try 

Can’t get enough of point-friendly cheesecake? I’ve got you covered!

After mastering the basic recipe, I tested variations that keep points low while adding new flavors. These quick options are perfect for when you want something different but still creamy and satisfying.

1. Strawberry Cheesecake Shooters

Ingredients: Fresh strawberries, Nonfat Greek yogurt, Graham cracker crumbs, Fat-free whipped topping, Lemon juice, Sugar substitute (optional)

Recipe:

1. Blend strawberries with a splash of lemon juice until smooth.
2. Mix nonfat Greek yogurt with a touch of sweetener if desired.
3. Layer graham cracker crumbs, yogurt mixture, and strawberry puree in small glasses.
4. Top with a dollop of fat-free whipped topping.
5. Chill until ready to serve.

2. Chocolate Swirl Oreo Cheesecakes

Ingredients: Oreo Light cookies, Light butter, Non-fat Greek yogurt, Light cream cheese, Sugar (or substitute for fewer points), Cocoa powder, Vanilla extract, Eggs

Recipe:

1. Create crust with crushed Oreo Light cookies and melted light butter.
2. Press into individual muffin cups.
3. Beat cream cheese, yogurt, and sweetener until smooth.
4. Add eggs and vanilla, mix well.
5. Separate some batter and mix with cocoa for the chocolate swirl.
6. Pour plain batter into cups, then swirl in chocolate mixture.
7. Bake until set and cool completely before serving.

3. Pumpkin Spice Lightened-Up Cheesecake

Ingredients: Canned pumpkin, Pre-made graham cracker crust, Light cream cheese, Vanilla extract, Brown sugar, Pumpkin pie spices, Fat-free Cool Whip

Recipe:

1. Mix cream cheese and sweetener until smooth.
2. Add canned pumpkin and spices, blend well.
3. Add vanilla and other ingredients, mix until combined.
4. Pour into pre-made graham cracker crust.
5. Bake until set around edges but slightly jiggly in center.
6. Cool completely and refrigerate until firm.
7. Top with fat-free Cool Whip before serving.

Sweet Success

Ahhh, the last bite is always bittersweet! I hope this Weight Watchers cheesecake shows you that counting points doesn’t mean giving up life’s sweet moments.

With each forkful, you get all the creamy goodness you crave while staying on track with your goals. The smooth texture, the hint of vanilla, the sweet-tart berry topping, it’s all there, just with fewer points.

I make this whenever my sweet tooth calls, and it never fails to please. Try the basic recipe first, then play with the tasty options!

I’d love to hear how yours turned out. Which topping did you choose? Drop a comment below and keep checking back for more mouthwatering, points-friendly recipes!

For more mouth-watering, points-friendly recipes, keep checking back; your taste buds and waistline will thank you!