Weight Watchers Raspberry Cheesecake Cups

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4.60 from 5 votes

Weight Watchers Raspberry Cheesecake Cups

Tasty way to enjoy cheesecake in a portion controlled way

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: mini cheesecake, raspberry cheesecake cups, ww cheesecake

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

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

Instructions

Preheat your oven to 350F 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 until 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.

Notes

Serving size: 1 mini raspberry cheesecake

WW Points: 10

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

9 SmartPoints (Green plan)

9 SmartPoints (Blue plan)

9 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

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.

Nutrition