Weight Watchers Cheesecake
Indulge in a guilt-free treat with this Weight Watchers Cheesecake, a light yet decadent dessert that’s perfect for satisfying your sweet tooth without breaking your healthy eating plan. Crafted with low-fat cream cheese, protein-packed non-fat Greek yogurt, and a touch of stevia or your favorite sugar substitute, this cheesecake achieves the perfect balance of creamy richness and subtle sweetness. The hint of lemon zest adds a refreshing zing, while a sprinkle of low-fat graham cracker crumbs forms a delicate crust. With just 15 minutes of prep time and simple directions, this healthier twist on a classic dessert is ideal for any occasion, whether you’re hosting dinner or enjoying a quiet night in. Bonus: it’s baked to perfection, refrigerated for a creamy set, and slices beautifully into 8 portions of pure indulgence with none of the guilt! Perfect for Weight Watchers or anyone looking for a lighter dessert option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Low-fat graham cracker crumbs
- 16 ounces Low-fat cream cheese
- 1 cup Non-fat plain Greek yogurt
- 0.5 cup Stevia or sugar substitute
- 2 teaspoons Vanilla extract
- 2 Eggs
- 1 teaspoon Lemon zest
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly with cooking spray.
Sprinkle the graham cracker crumbs evenly on the bottom of the pan to create a light crust. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the low-fat cream cheese until smooth and creamy.
Add the non-fat Greek yogurt, stevia or sugar substitute, and vanilla extract to the bowl. Mix until fully combined.
Beat in the eggs, one at a time, until the mixture is smooth and well incorporated.
Stir in the lemon zest, cornstarch, and salt, ensuring that all the ingredients are evenly blended.
Pour the cheesecake batter into the prepared springform pan over the graham cracker crumbs. Smooth the surface with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
Turn off the oven and allow the cheesecake to cool inside the oven with the door cracked open for about 20 minutes.
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely before serving.
Slice into 8 portions and enjoy a guilt-free, delicious dessert!
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 31.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 995 mg | 77% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1003 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
