Are you on the Weight Watchers program and searching for a great recipe to satisfy your sweet tooth? Look no further, because we've got a treat in store for you! Cheesecake lovers, get ready to indulge in a delightful guilt-free dessert that's sure to make your day a great one.
Our WW Crustless Vanilla Cheesecake with Cottage Cheese is a delightful creation that's not only delicious but also falls into the category of a zero-point cheesecake, making it an ideal choice for those seeking a healthier alternative.
WW Crustless Vanilla Cheesecake
This great recipe is the perfect solution for anyone on a weight loss journey, but it's also a delightful dessert that can be enjoyed by all, whether you're following the Weight Watchers program or not.
With its rich vanilla flavor and creamy texture, this easy dessert is bound to become a household favorite.
So, let's dive right in and learn how to whip up this delectable and guilt-free dessert that will leave your taste buds satisfied and your cravings at bay.
As a lifetime Weight Watcher, I know how important it is to find desserts that are both satisfying and waistline-friendly, and this recipe delivers on both fronts.
Not only is this cheesecake recipe easy to prepare, but it also has the added benefit of incorporating cottage cheese, a protein-packed ingredient that can help keep you feeling full and satisfied.
By skipping the traditional crust and opting for lower-fat ingredients like Greek yogurt this recipe slashes calories without sacrificing flavor.
So whether you're looking for a sweet treat to enjoy after dinner or a dessert to impress your guests, this crustless vanilla cheesecake is sure to satisfy your cravings while keeping your health and fitness goals on track.
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Check out some of my most popular Weight Watcher friendly side dishes and desserts like the Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
Why make this recipe?
You don't want to miss out on this healthy traditional cheesecake recipe with cottage cheese!
Weight Watcher Friendly - This is a Zero Point Weight Watchers desserts recipe and it tastes just like New York style cheesecake from the Cheesecake Factory. You will never find another 0 point cheesecake recipe as creamy and delicious as this one.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact points. I am pretty sure this will come up a zero points for everyone.
Easy to Make - This Weight Watchers crustless cheesecake recipe requires only a handful of simple ingredients.
Kid Friendly - When it comes to baking a homemade vanilla cheesecake, kids can't resist the delicious aroma and creamy texture that comes with each bite.
Homemade zero point cheesecake is a classic dessert that kids will love to bake and enjoy with their friends and family, making it a wonderful bonding experience that they will remember for years to come.
Budget Friendly - Costs less than $20.00 to prepare this easy WW Crustless Vanilla Classic Cheesecake Recipe.
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Ingredients and Substitutions for Crustless Cottage Cheese Cheesecake
Cottage Cheese - I used a Fat Free Cottage Cheese for this recipe. If you can't find Fat Free you can use a Low Fat Cottage Cheese.
Greek Yogurt - Any fat free plain Greek yogurt works well for this recipe.
Monkfruit Sweetener - LAKANTO Maple Flavored Syrup is the zero point sweetener for this recipe. If you are not a fan of Monkfruit sweetener as it does contain erythritol you can do an even swap with Maple Syrup or Agave.
How to Make Old Fashioned Crustless Cheesecake with Cottage Cheese
1: Preheat your oven to 350 degrees F - Coat an 8 Inch Springform Pan with cooking spray - wrap the outside of the pan with foil.
2: In a food processor, blend your cottage cheese until smooth. Add in your Monkfruit sweetener, Greek yogurt and vanilla extract. Continue blending until well combined then add in your eggs; process until smooth.
3: Pour your batter into your prepared pan. Bake until the cheese is golden around the edges about 1 hour and 5-15 minutes. When baking is complete remove from oven and let cool to room temperature.
4: Cover the top loosely with foil and refrigerate for 3-4 hours until chilled and set. Remove from refrigerator and take off the aluminum foil and open the latch on your Springform pan and lift up gently to remove.
5: Serve with fresh berries or chocolate chips and decorate as desired. Cut into 8 slices. Serving size is one slice. Enjoy!!!
Watch the Video on How to Make WW Crustless Vanilla Cheesecake
Recipe FAQ's
Whipped cottage cheese has a light and creamy texture, similar to whipped cream cheese, but with a tangy and slightly salty flavor. It has a fresh and milky taste with a subtle hint of acidity, which makes it a perfect ingredient for cheesecake.
When whipped, cottage cheese becomes smooth and light, making it a great substitute for cream cheese in cheesecake recipes. It adds a delicious tanginess to the filling while keeping the texture light and fluffy. Additionally, it has a lower fat content than cream cheese, making it a healthier option for those watching their calorie intake.
Cottage cheese is relatively low in calories and fat, but high in calcium. Calcium is important for bone health, but it may also play a role in weight loss.
Some research suggests that calcium can help to reduce body fat, particularly in the abdominal area.
Overall, incorporating cottage cheese into your diet as a source of protein and calcium can be beneficial for weight loss, including reducing belly fat.
However, it's important to remember that weight loss also requires a balanced and varied diet, regular exercise, and a healthy lifestyle.
The ideal way to store cheesecake is to wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. The cheesecake should be stored in an airtight container to prevent it from drying out or absorbing odors from other foods in the fridge.
If you need to store cheesecake for a longer period, it can be frozen. To do this, wrap the cheesecake in several layers of plastic wrap or aluminum foil to prevent freezer burn, and place it in a freezer-safe container. Cheesecake can be frozen for up to 2-3 months.
When ready to serve the cheesecake, it's best to remove it from the fridge or freezer and let it come to room temperature for 30 minutes to an hour before serving. This allows the cheesecake to soften slightly and makes it easier to slice.
Expert Tips
- Use egg whites instead of whole eggs to reduce the amount of cholesterol in the cheesecake.
- Add fresh fruit like berries or sliced bananas to the top of the cheesecake instead of using sugary fruit toppings.
- Use a non-stick baking spray or parchment paper to reduce the amount of added fat from greasing the baking dish.
- Use a small baking dish or muffin tins to make individual cheesecakes instead of one large cheesecake to control portion sizes.
- Let the cheesecake cool completely before slicing to prevent it from crumbling and falling apart.
- Serve the cheesecake with a dollop of low-fat whipped cream or Greek yogurt instead of heavy cream.
- If you want to turn your crustless vanilla cheesecake recipe into a chocolate cheesecake you can add in high quality chocolate.The key to achieving a rich and decadent chocolate flavor in your cheesecake is to use high-quality chocolate. Opt for dark chocolate with at least 70% cocoa content, as it will provide a deep and intense chocolate flavor. Melt the chocolate gently using a double boiler or in the microwave in short intervals to prevent burning. Once melted, let it cool slightly before incorporating it into your cheesecake batter. This will ensure that your chocolate cheesecake has a smooth, velvety texture and a fantastic chocolate taste.
- Enjoy a small slice of cheesecake as a treat, and balance it out with a healthy diet and exercise routine to maintain a healthy lifestyle.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Easy WW healthy cheesecake recipe is 0 Points on my app for one slice and only 199 calories. A single slice of The Cheesecake Factory's Original Cheesecake contains 707 calories, 29 g of saturated fat so it is better to make your own cottage cheese cheesecake from scratch.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
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More recipes you will love!
WW Crustless Vanilla Cheesecake with Cottage Cheese
- Total Time: 75 minutes
- Yield: 8 slices 1x
- Diet: Low Calorie
Description
Are you looking for a delicious and guilt-free dessert option that won't throw off your weight loss goals? Look no further than this WW crustless vanilla cheesecake recipe with cottage cheese!
Ingredients
- Cooking Spray - 4 Sprays
- Fat Free Cottage Cheese - 4 cups
- Monkfruit Sweetener - ⅔ cups
- Plain Fat Free Greek Yogurt - ½ cup
- Vanilla Extract - 1 ½ Tablespoons
- Eggs - 3 Large Eggs
- Fresh Raspberries - 1 cup
Instructions
- Prep - Preheat your oven to 350 degrees F - Coat an 8 Inch Springform Pan with cooking spray - wrap the outside of the pan with foil.
- Blend - In a food processor, blend your cottage cheese until smooth. Add in your Monkfruit sweetener, Greek yogurt and vanilla extract. Continue blending until well combined then add in your eggs; process until smooth.
- Pour - Pour your batter into your Springform pan. Bake until the cheese is golden around the edges about 1 hour and 5-15 minutes. When baking is complete remove from oven and let cool to room temperature.
- Set - Cover the top loosely with foil and refrigerate for 3-4 hours until chilled and set. Remove from refrigerator and take off the aluminum foil and open the latch on your Springform pan and lift up gently to remove.
- Serve - Serve with fresh raspberries and decorate as desired. Cut into 8 slices. Serving size is one slice. Enjoy!!!
Notes
- Use egg whites instead of whole eggs to reduce the amount of cholesterol in the cheesecake.
- Add fresh fruit like berries or sliced bananas to the top of the cheesecake instead of using sugary fruit toppings.
- Use a non-stick baking spray or parchment paper to reduce the amount of added fat from greasing the baking dish.
- Use a small baking dish or muffin tins to make individual cheesecakes instead of one large cheesecake to control portion sizes.
- Let the cheesecake cool completely before slicing to prevent it from crumbling and falling apart.
- Serve the cheesecake with a dollop of low-fat whipped cream or Greek yogurt instead of heavy cream.
- Enjoy a small slice of cheesecake as a treat, and balance it out with a healthy diet and exercise routine to maintain a healthy lifestyle.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Desset
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 199
- Sugar: 18.5 g
- Sodium: 379.7 mg
- Fat: 4.6 g
- Carbohydrates: 22.1 g
- Protein: 15.4 g
- Cholesterol: 83.8 mg
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Eileen
It had a great flavor and substituted real sugar. However, not sure how much flour or cornstarch to add so that it doesn't come out too liquidity. This was an issue. If you could advise how much flour or cornstarch to use, that would be great. Thank you.
Susan Ramirez
Hi Eileen - You can try adding a tablespoon of cornstarch, arrowroot powder or all purpose flour to make it less watery.
Deidre
I made this and the texture turned out grainy with liquid still left in. I wonder if I should strain the cottage cheeae through a sieve first?
Susan
Hi Deirdre - Overmixing the batter, especially after adding eggs, can lead to a grainy texture. Mix the batter until just combined to avoid incorporating too much air, which can affect the texture. Also try adding a small amount of cornstarch or flour to the batter next time which can help absorb excess moisture and contribute to a creamier texture. Glad you tried it and hopefully you can make it again with a few adjustments and it should come out perfect. 😁
Wendy Payan
Does the amount of cottage cheese is accurate at 4 cups? it seems a lot for a 8" pan, also when I click on metric measurement it says 320 grams and that is not four cups of cottage cheese, 4 cups of cottage cheese is 976 grams.
Please let me know
Thank you
Susan Ramirez
4 Cups of Cottage Cheese is the correct amount..
Jabeve
Why do you wrap the pan with foil?
Susan
Preventing Water Seepage: Cheesecakes are often baked in a water bath (bain-marie) to ensure even baking and to prevent cracking. Wrapping the pan with foil creates a barrier to prevent water from seeping into the cheesecake from the water bath. This is especially important if you are using a springform pan, which can have gaps where water might enter.
Even Cooking: The water bath helps to moderate the temperature around the cheesecake, allowing it to cook more evenly. This gentle and even heat reduces the risk of the cheesecake overcooking or cracking. The foil ensures the cheesecake benefits fully from the water bath's insulating properties.
Wrapping the pan with foil when making a crustless cheesecake serves several important purposes:
Preventing Browning: Wrapping the pan can help to shield the sides of the cheesecake from direct oven heat, preventing excessive browning or overcooking on the edges while the center cooks through.
Structural Support: Foil can also provide additional support to the pan, especially with a springform pan, ensuring it stays tightly closed and maintains its shape during baking.
Erin
This was creamy and delicious!
Debra
How long to bake in muffin tins in smaller portions? I started to bake and all looked good until they expanded over the top of the liners and completely collapsed. Still baking but feel like I should pull them out.
Susan
To bake in a muffin pan line your muffin tin with 12 paper liners and bake for 20-25 minutes at 325 degrees F or until the cheesecakes are set around the edges and slightly jiggly in the center.