Weight Watchers Cheesecake – A Quick Recipe
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Low in calories and high in flavor, Weight Watchers Cheesecake is an indulgent dessert that’s also a smart choice. Learn exactly how to make Weight Watchers Cheesecake here.
This Weight Watchers Cheesecake recipe is SO DELICIOUS! You wont’ realize it’s “light” (I won’t actually call it healthy – haha). I started with a Cheesecake Factory Original Cheesecake Recipe and then substituted ingredients to make it healthier.
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This Cheesecake Factory Cheesecake recipe makeover is CRAZY – 24 WW points down to FOUR OR FIVE!!!!! It’s got some ingredient swaps – but in the end – it’s thick, rich and creamy – I love it! Top it with strawberries and you’ve got a five star dessert!
Ingredients for WW Cheesecake
You’ve got three major components for this low calorie cheesecake recipe, the crust, the filling and the topping!
Crust
- graham cracker crumbs
- melted butter
- corn syrup
Filling
- softened cream cheese
- Stevia – or your favorite sugar substitute
- eggs
- egg whites
- plain fat free Greek yogurt
- fat free sour cream
- lemon zest
- vanilla extract
- lemon juice
Topping
- fat free sour cream
- Stevia
- strawberries – or whatever fruit toppings you like!
- Fat Free Whipped Topping
How to make Weight Watchers Cheesecake?
Cheesecake is fairly easy to make – I’m not sure why I waited so long to make it. I made an air fryer cheesecake and it was tasty! This time, I decided to make oven cheesecake. There’s a few steps but none are difficult:
- Crust – break up low fat graham crackers and mix with a little butter and corn syrup. Press into the pie dish and bake. (I used my air fryer)
- Topping – Cheesecake Factory’s Original Cheesecake has a sour cream topping – so I mixed together fat free sour cream and stevia then refrigerated until needed
- Filling – Before I started everything, I took out the cream cheese so it could soften. I used fat free cream cheese for lower points.
- In a mixing bowl, blend together cream cheese, stevia, eggs, egg whites, Greek yogurt, sour cream, lemon zest, lemon juice and vanilla with an electric mixer
- Pour cheesecake batter over pre-baked crust and bake
- Cool slowly so the top doesn’t crack
- Top with your topping and refrigerate overnight
How can you make cheesecake more healthy?
There were a few ingredient swaps that were crucial to reducing the fat and calories in this cheesecake – which dropped the points down to 4 points for the purple or blue plan and 5 points for the green plan (you’ll have to check the points yourself on the new personalpoints plan).
- Swap full fat cream cheese for fat free cream cheese
- Add in Nonfat Greek yogurt
- Swap sugar for Stevia (or another sugar substitute)
- Combine whole eggs with egg whites
Does it taste a little different? Yup. Its funny because when I took my first bite – I was like – well – let’s see how the heck this turned out?! I was NERVOUS! But I was happily surprised – it was really great!
I also topped the cheesecake with fat free whipped cream and just a touch of this Robert Rothschild Farm Raspberry Almond Drizzle. It’s added just the right amount of sweetness! I love their stuff! I made some salmon cakes and used some of their bacon chutney on burgers. Yum!
Tell me about Weight Watchers and the Points
Weight Watchers is a great way to teach yourself portion control and lose weight. I’m down six pounds in just a few weeks! I like the flexibility that I can eat whatever I want as long as I stay within the points I’m provided each day. A piece of Cheesecake Factory’s Original Cheesecake is 24 points…I get 33 for the day. That is NOT happening! This Weight Watchers Cheesecake recipe is 4 points on blue & purple and 5 points on green! Be sure to head over if you’re interested and learn more – they always have specials for new members.
Other Cheesecake Recipes
These aren’t all Weight Watchers – but I’ve got a couple other versions for you too!
Weight Watchers Cheesecake
Ingredients
Crust
- 10 reduced fat cinnamon graham crackers
- 1 tbsp unsalted butter melted
- 1 tbsp light corn syrup
Filling
- 24 oz fat free cream cheese softened
- 1.25 cups Stevia
- 2 whole eggs
- 2 egg whites
- 1.5 cups plain fat free Greek yogurt
- 1/2 cup fat free sour cream
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon juice
Topping
- 1/2 cup fat free sour cream
- 2 tsp Stevia
- 1 cup strawberries
- Fat Free Whipped Topping
Instructions
- Be sure your cream cheese is sitting out to be softened for at least an hour
- Preheat oven to 350. Set a baking dish with 1-2" of water in the oven on the bottom rack. This will help with baking.
- Spray springform pan with nonstick spray
- Crush graham crackers either with a food processor or place crackers in ziploc bag and smash them with a rolling pin
- In a bowl, combine cracker crumbs with melted butter and corn syrup. It won't really hold together – but should dampen a bit
- Press crumb mixture into bottom of springform pan. Using the bottom of a class or a small bowl to press the crumbs into the bottom and up around the sides a bit
- Place springform pan in oven for 15 minutes or air fry at 350 for 10 minutes. This helps the crust hold together a bit since we used a lot less butter
- While crust is baking, mix together the 1/2 cup sour cream and 2 tsp Stevia for your topping. Refrigerate until cheesecake is baked and cooled.
- For the filling, with your stand mixer if you have one, beat cream cheese until smooth – about 2 minutes
- Add in 1.25 cups Stevia and beat for 2 minutes. It won't get fluffy like with real sugar but it mixes in very quickly
- Add in eggs one at a time and continue to beat (remove crust from oven too)
- Add in egg whites, Greek yogurt, 1/2 cup sour cream, lemon zest & juice and vanilla. Mix until smooth and creamy.
- Pour filling into springform pan crust
- Bake 55 minutes until edges set and center jiggles slightly. Be sure to take it out when center is still jiggly – otherwise it will be overdone!
- Turn off oven and crack door and let cool for an hour
- Cool out of oven for additional hour. Remove from springform pan and set on serving plate
- Remove topping from refrigerator and spread on top of cheesecake.
- Cover and refrigerate overnight
- Slice into 12 slices and serve with strawberries and fat free whipped topping
This is such a beautiful cheesecake recipe! I have everything on hand in my kitchen to make it and it turns out great!
You would never know the simple changes in this cheesecake that makes is a little healthier! Love how creamy it is!
I’m so glad I can now make this cheesecake at home and know exactly what goes into it! Delicious and satisfying for my sweet tooth!
It’s fantastic that you don’t have to sacrifice the quality of the dessert to get a healthier option! Can’t wait to try!
Absolutely incredible. I love how I can make the base and add strawberries or whatever fruit I have available to make it seasonal. Yum!
Love a good cheesecake recipe thats also healthy(ish)!
I really like your recipe. I always order cakes online via bakery but after reading you I will definitely try it out at home.