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Zero Point Crustless Vanilla Cheesecake Ingredients

Weight Watchers Zero Point Crustless Vanilla Cheesecake

Ingredients:

  • 4 cups Fat-free cottage cheese
  • 2⁄3 cups Monk fruit sweetener with erythritol
  • 1⁄2 cup Plain fat-free Greek yogurt
  • 1 1⁄2 Tbsp Vanilla extract
  • 3 large eggs Eggs
  • 1 cup Raspberries
  • Cooking spray

Instructions:

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  1. In a food processor(my food processor is a 9 cup and it barely fits), blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides.
  2. Then add the monk fruit sweetener, yogurt, and vanilla, and process until well combined.
  3. Add the eggs; process until smooth.
  4. Spray a springform pan (mine was 9 1/2-inch) with cooking spray.
  5. Wrap the outside of the pan with foil.
  6. Pour the batter into the prepared pan.
  7. Bake for 1 hour 5 minutes to 1 hour 15 minutes until the cheese is golden around the edges and still a bit wobbly in the center.
  8. Take the cheesecake out of the oven and let it cool to room temperature.
  9. Cover and refrigerate for about 3 hours until completely chilled.
  10. Remove the sides of the pan.
  11. Cut into 8 slices.
  12. Top the cheesecake with raspberries before serving.
Yield: 8

Weight Watchers Zero Point Crustless Vanilla Cheesecake

Weight Watchers Zero Point Crustless Vanilla Cheesecake

This Weight Watchers Crustless Vanilla Cheesecake recipe is zero points. It is perfect for any time you want a guilt-free, zero-point dessert!

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 4 cups Fat-free cottage cheese
  • 2⁄3 cups Monk fruit sweetener with erythritol
  • 1⁄2 cup Plain fat-free Greek yogurt
  • 1 1⁄2 Tbsp Vanilla extract
  • 3 large eggs Eggs
  • 1 cup Raspberries
  • Cooking spray

Instructions

  1. In a food processor(my food processor is a 9 cup and it barely fits), blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides.
  2. Then add the monk fruit sweetener, yogurt, and vanilla, and process until well combined.
  3. Add the eggs; process until smooth.
  4. Spray a springform pan (mine was 9 1/2-inch) with cooking spray.
  5. Wrap the outside of the pan with foil.
  6. Pour the batter into the prepared pan.
  7. Bake for 1 hour 5 minutes to 1 hour 15 minutes until the cheese is golden around the edges and still a bit wobbly in the center.
  8. Take the cheesecake out of the oven and let it cool to room temperature.
  9. Cover and refrigerate for about 3 hours until completely chilled.
  10. Remove the sides of the pan.
  11. Cut into 8 slices.
  12. Top the cheesecake with raspberries before serving.

Notes

Servings: Makes 8 servings

0 WW Points per serving

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 99mgSodium: 311mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 12g
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