Are you on the Weight Watchers program and searching for a great recipe to satisfy your sweet tooth? Look no further, because we’ve got a treat in store for you! Cheesecake lovers, get ready to indulge in a delightful guilt-free dessert that’s sure to make your day a great one.
Our WW Crustless Vanilla Cheesecake with Cottage Cheese is a delightful creation that’s not only delicious but also falls into the category of a zero-point cheesecake, making it an ideal choice for those seeking a healthier alternative.
This great recipe is the perfect solution for anyone on a weight loss journey, but it’s also a delightful dessert that can be enjoyed by all, whether you’re following the Weight Watchers program or not.
With its rich vanilla flavor and creamy texture, this easy dessert is bound to become a household favorite.
So, let’s dive right in and learn how to whip up this delectable and guilt-free dessert that will leave your taste buds satisfied and your cravings at bay.
As a lifetime Weight Watcher, I know how important it is to find desserts that are both satisfying and waistline-friendly, and this recipe delivers on both fronts.
By skipping the traditional crust and opting for lower-fat ingredients like Greek yogurt this recipe slashes calories without sacrificing flavor.
So whether you’re looking for a sweet treat to enjoy after dinner or a dessert to impress your guests, this crustless vanilla cheesecake is sure to satisfy
INGREDIENTS
Cooking Spray – 4 Sprays
Fat Free Cottage Cheese – 4 cups
Monkfruit Sweetener – ⅔ cups
Plain Fat Free Greek Yogurt – ½ cup
Vanilla Extract – 1 ½ Tablespoons
Eggs – 3 Large Eggs
Fresh Raspberries – 1 cup
Instructions
- Prep – Preheat your oven to 350 degrees F – Coat an 8 Inch Springform Pan with cooking spray – wrap the outside of the pan with foil.
- Blend – In a food processor, blend your cottage cheese until smooth. Add in your Monkfruit sweetener, Greek yogurt and vanilla extract. Continue blending until well combined then add in your eggs; process until smooth.
- Pour – Pour your batter into your Springform pan. Bake until the cheese is golden around the edges about 1 hour and 5-15 minutes. When baking is complete remove from oven and let cool to room temperature.
- Set – Cover the top loosely with foil and refrigerate for 3-4 hours until chilled and set. Remove from refrigerator and take off the aluminum foil and open the latch on your Springform pan and lift up gently to remove.
- Serve – Serve with fresh raspberries and decorate as desired. Cut into 8 slices. Serving size is one slice. Enjoy!!!
Notes
- Use egg whites instead of whole eggs to reduce the amount of cholesterol in the cheesecake.
- Add fresh fruit like berries or sliced bananas to the top of the cheesecake instead of using sugary fruit toppings.
- Use a non-stick baking spray or parchment paper to reduce the amount of added fat from greasing the baking dish.
- Use a small baking dish or muffin tins to make individual cheesecakes instead of one large cheesecake to control portion sizes.
- Let the cheesecake cool completely before slicing to prevent it from crumbling and falling apart.
- Serve the cheesecake with a dollop of low-fat whipped cream or Greek yogurt instead of heavy cream.
- Enjoy a small slice of cheesecake as a treat, and balance it out with a healthy diet and exercise routine to maintain a healthy lifestyle.
