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Weight Watchers Copycat Cheesecake Factory Cheesecake

Weight Watchers Cheesecake

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.
4.25 from 12 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 299 kcal




  • 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


  • 1/2 cup fat free sour cream
  • 2 tsp Stevia
  • 1 cup strawberries
  • Fat Free Whipped Topping


  • 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


Serving: 1sliceCalories: 299kcalCarbohydrates: 13.2gProtein: 12.1gFat: 21.9gSaturated Fat: 13.3gCholesterol: 96mgSodium: 259mgPotassium: 110mgFiber: 0.4gSugar: 5.6gCalcium: 237mgIron: 1mg
Keyword cheesecake, cheesecake factory, cream cheese, weight watchers
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