Cheesecake is probably one of my all-time favorite desserts. It always has been and probably always will be.
The trouble with cheese cake is that it usually makes a lot, which can be dangerous when you are trying to watch your weight.
That’s where these perfectly portion-controlled Weight Watchers Raspberry Cheesecake Cups come in. Sweet and creamy cheesecake filling tops layers of raspberry fruit spread and gingersnap crust baked in individual muffin cups.
As soon as I saw the recipe for these Weight Watchers Raspberry Cheesecake Cups in the Weight Watchers One Pot Cookbook I knew I wanted to try it. And what better way to use up some of the gingersnaps hanging out in the pantry and raspberry fruit spread waiting in the fridge?
I divided the recipe in half, making 6 cute little raspberry cheesecake cups instead of 12. I also added a little cream and nonfat plain Greek yogurt for extra creaminess.
These Weight Watchers Raspberry Cheesecake cups turned out sweet, creamy and delicious. I’ve had to cover the extras with aluminum foil and hide them in the back of the refrigerator to prevent over-indulging.
Weight Watchers Raspberry Cheesecake Cups
- 1/4 cup gingersnap cookie crumbs about 6 cookies crushed
- 1-1/2 teaspoons butter softened
- 2 tablespoons raspberry fruit spread
- 1 package 8 ounces reduced fat cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 tablespoon cream
- 1 tablespoon nonfat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Preheat your oven to 350 degrees. Spray a 6-cup standard muffin pan with nonstick spray. Line each cup with a 2x6-Inch strip of foil allowing the foil to extend above the rim.
- Stir together the gingersnap crumbs and butter in a small bowl until mixed well. Press to 2 teaspoons of crumb mixture onto the bottom of each cup. Refrigerate till firm, about 15 minutes. Spread about 1 teaspoon fruit spread over the crumb mixture of each cup and refrigerate while making filling.
- With an electric mixer on medium speed beat cream cheese in medium bowl until very smooth, about 2 minutes. Beat in egg, cream, yogurt, vanilla and lemon zest until well blended. Divide the batter evenly among the cups.
- Bake until the edges are set and and centers jiggle slightly, about 20 minutes. Remove from the oven and place on a wire rack to cool for 30 minutes. Cover the cakes with foil and refrigerate until chilled and set, at least 4 hours or up to 2 days. Lift the cheesecakes from their cups using the foil strips as handles.
Source: Adapted from Weight Watchers One Pot Cookbook
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you liked Weight Watchers raspberry cheesecake cups you might also like:
Light & Creamy Ricotta Cheesecake
Blueberry Cheesecake Bars
Lightened Up Lemon Cream Cheesecake Bars
Chocolate Chip Cheesecake (Weight Watchers)
No Bake Cheesecake (SkinnyTaste)
Cherry Cheesecake Cups (Emily Bites)
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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