Ww Chocolate Chip Cheesecake 5 Pts
Indulge in a guilt-free dessert with this Weight Watchers–friendly Chocolate Chip Cheesecake, coming in at just 5 points per serving! This silky, creamy cheesecake features a blend of fat-free cream cheese and low-fat ricotta for a luscious texture that's surprisingly light. The buttery graham cracker crust provides the perfect foundation, while mini semi-sweet chocolate chips add delightful pops of sweetness throughout. With only 20 minutes of prep time and easy-to-follow instructions, this dessert is ideal for satisfying your sweet tooth without derailing your healthy eating goals. Whether you're hosting a gathering or treating yourself, this decadent yet wholesome cheesecake is sure to be a hit with everyone. Perfect for those looking for low-point Weight Watchers desserts or healthier cheesecake recipes!
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Recipe Information
Ingredients
- 1 cup Low-fat graham cracker crumbs
- 2 tablespoons Unsalted butter, melted
- 16 ounces Fat-free cream cheese, softened
- 8 ounces Low-fat ricotta cheese
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Egg whites
- 1.5 tablespoons Cornstarch
- 0.25 cup Mini semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy release.
In a small bowl, mix together the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, combine the softened cream cheese, ricotta cheese, and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the vanilla extract, egg whites, and cornstarch to the cheese mixture. Continue beating until all ingredients are fully incorporated and the batter is smooth.
Fold in the mini chocolate chips gently using a spatula, being careful not to overmix.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly with a spatula.
Place the cheesecake in the preheated oven and bake for 50 minutes, or until the edges are set and the center has a slight jiggle when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks.
Transfer the cheesecake to a wire rack and cool completely to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely.
Before serving, remove the cheesecake from the springform pan. Slice into 12 equal portions and enjoy a guilt-free treat!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 184.9 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1404 mg | 108% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1618 mg | 34% | |
*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.
