The best thing about this Crustless vanilla cheesecake recipe (found on the WW app) is that it is zero weight watchers points per slice and and Serves 8
Oh and it it Easy! Thanks to Tiffany for sharing her pics with us! Tiffany is also tracking calories as well. She Calculated this. And it’s 936 cal for the whole cake. So only 117 per slice.
According to Tiffany “It was a huge hit. My hubby is a cheese cake snob and he loved it. Thick and creamy. It was the perfect texture. Not grainy at all. The only difference from the recipe that I had to make, was that I did it all in my Oster 12 speed blender as I do not have a food processor. For those who.have made this and thought it was grainy, I think you might just need to blend it more.”
The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and mimics a cream cheese texture.
Keep reading for the delish deets
Crustless Vanilla Cheesecake
Ingredients
Cooking spray
4 spray(s)
Fat free cottage cheese
4 cup(s)
Monk fruit sweetener with erythritol
⅔ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Vanilla extract
1½ Tbsp
Egg(s)
3 large egg(s)
Instructions
Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices.
Crustless vanilla cheesecake
Ingredients
- Cooking spray
- 4 spray s
- Fat free cottage cheese
- 4 cup s
- Monk fruit sweetener with erythritol
- ⅔ cup s
- Plain fat free Greek yogurt
- ½ cup s
- Vanilla extract
- 1½ Tbsp
- Egg s
- 3 large egg s
Instructions
- Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
- In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
- Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
- Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices.
Serving size: 1 slice
I was pleasantly surprised at how good this cheesecake is! It tasted quite close to regular cheesecake in my opinion…even my husband really liked it, and he’s a tough critic!