🍰 Weight Watchers Cheesecake (Light & Creamy)
Serves: 8–10 slices
(Points may vary by plan—this version is typically 2–4 WW points per slice depending on brands.)
Ingredients
Crust
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 2 tablespoons light butter or margarine, melted
- 1 tablespoon sugar or sugar substitute
Cheesecake Filling
- 16 oz (2 cups) fat-free or reduced-fat cream cheese, softened
- ¾ cup nonfat plain Greek yogurt
- ½ cup granulated sugar or sugar substitute (Stevia/Monk Fruit)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or flour (helps firm texture)
Optional Topping
- Fresh berries (strawberries, blueberries, raspberries)
- Sugar-free fruit sauce
Instructions
1. Prepare the Crust
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, melted light butter, and sugar.
- Press firmly into the bottom of a 9-inch springform pan (or pie dish).
- Bake for 8–10 minutes, then let cool.
2. Make the Filling
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt and sugar (or substitute). Mix well.
- Beat in eggs one at a time.
- Add vanilla, lemon juice, and cornstarch. Mix until just smooth (don’t overbeat).
3. Bake
- Pour filling over cooled crust.
- Bake for 45–50 minutes, until center is just set (slight jiggle is okay).
- Turn oven off, crack door open, and let cheesecake cool inside for 30 minutes.
4. Chill
- Refrigerate for at least 4 hours, preferably overnight.
Serve
Top with fresh berries or sugar-free sauce before slicing.
Tips for Best Results
- Room-temperature ingredients = smoother cheesecake
- Don’t overmix to avoid cracks
- Use parchment on the bottom for easy removal