Weight Watchers Zero Point Crustless Vanilla Cheesecake

Zero Point Crustless Vanilla Cheesecake Ingredients

Ingredients:

• 4 cups Fat-free cottage cheese
• 2⁄3 cup 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.

Yield: 8

Weight Watchers Zero Point Crustless Vanilla Cheesecake

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This Crustless vanilla cheesecake recipe is found on the WW app and it's Zero Weight Watchers points per slice and the recipe makes 8 servings.

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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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• 
  Monk fruit sweetener with erythritol

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