Easy Crustless Cheesecake

Easy crustless cheesecake

0 points

This super easy crustless cheesecake is the perfect recipe! at zero weight watchers points per serving it’s a no brainer dessert that needs to be on your list! 

Be sure to check out our list of the best Weight Watchers snacks to take on the go. And if you’re not already a Weight Watchers member, sign up using my link to start for just $10/month.

The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavor similar to cream cheese. The finished dish ends up as a dead ringer, flavor and texture wise, for a ricotta cheesecake.

we bought the cheesecake pudding mix and boy is it delicious. I love cheesecake and wanted to see if it was as good as it looked! Spoiler it was!  The other pictures made it look double the size that it really is with the ingredients they say to use but the taste is amazing!! Definitely was worth it!

Instructions

• Cooking spray
• 4 cups fat free cottage cheese
• ⅔ cup monk fruit sweetener with erythritol
• ½ cup plain fat-free Greek yogurt (you can also use vanilla, but this will change the calories/points)
• 1½ tbsp vanilla extract (or just one tsp if you’re using vanilla flavored Greek yogurt)
• 3 large eggs
• 1 cup fresh raspberries (frozen also work nicely, but defrost a bit first)

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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. Top the cheesecake with raspberries before serving.
Serving size: 1 slice
Notes

While we love this vanilla version, you could go in a citrus direction by stirring in a tablespoon of lemon zest.

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easy crustless cheesecake

THIS Easy crustless cheesecake is the perfect recipe! at zero weight watchers points per serving it's a no brainer dessert that needs to be on your list! The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavor similar to cream cheese. The finished dish ends up as a dead ringer, flavor and texture wise, for a ricotta 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
• 3 large egg s
• Raspberries
• 1 cup s

Instructions

1. Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
2. 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.
3. 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.
4. Remove the cheesecake from the oven and cool to room temperature.

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