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Weight Watchers Cheesecake 3 Points Recipe

Indulge your cravings without the guilt! This Weight Watchers-approved cheesecake recipe uses light cream cheese (neufchatel) and fat-free sour cream to create a rich, creamy texture with only 3 points per 1/16 slice. Adapted from the Weight Watchers cookbook, this recipe is perfect for a light dessert that satisfies your sweet tooth. Easy to make and unbelievably decadent!

Prep Time 20 mins
Cook Time 80 mins
Calories 143.4 kcal
Protein 9g
Rating 3.2 (5 Reviews)
Weight Watchers Cheesecake 3 Points 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Weight Watchers Cheesecake 3 Points

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How to Make Weight Watchers Cheesecake 3 Points

  1. Preheat oven to 325°F (160°C).
  2. Wrap the exterior of a 10-inch springform pan tightly with heavy-duty aluminum foil.
  3. Generously spray the inside of the pan with nonstick cooking spray.
  4. In the prepared pan, press 1 ½ cups graham cracker crumbs evenly across the bottom and partially up the sides.
  5. In a large bowl, beat together 1 (8 ounce) package Neufchatel cream cheese, 1 cup fat-free sour cream, ½ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until completely smooth and creamy.
  6. Reduce mixer speed to low and add 2 large eggs one at a time, mixing until just combined. Be careful not to overmix.
  7. Stir in 1 tablespoon lemon zest.
  8. Pour the batter into the prepared springform pan. Place the springform pan inside a larger roasting pan.
  9. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
  10. Bake for 30-32 minutes, or until the cheesecake is almost completely set. The center may still jiggle slightly.
  11. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar (use a wooden spoon to prop it open) for 30 minutes.
  12. Remove from the oven and let cool completely on a wire rack.
  13. Once completely cool, run a thin knife around the edges of the pan to loosen the cheesecake.
  14. Refrigerate, covered, for at least 4 hours, or preferably overnight, before serving.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

40g

Fat

20g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Healthy Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion For Large Groups Desserts Dinner Party Cheesecake Comfort Food Taste Mood Sweet Number Of Servings 4 Hours Or Less