I LOOOOOOOVE cheesecake! But being a weight watcher, I pretty much ruled out this tasty dessert recipe. But then I stumbled upon this delicious, no-bake cheesecake recipe that has a Point Total of just 6! It’s light and fluffy, yet still creamy and delicious. The perfect treat for cheesecake lovers who are watching their waistline. Next time you are in need of a good low calorie dessert recipe, give this no-bake cheesecake a try!

No-Bake Cheesecake Recipe

Ingredients:
- 8 oz Cool Whip Free
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 9 inch reduced fat Graham Cracker Crust
- 1/4 cup sugar
- 1 tsp lemon juice

Directions:
In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. Cut into 8 equal slices. Or serve just the cheesecake as a mousse, without the pie crust, for only a 4 Point Total!

Entire Recipe makes 8 servings
Serving size = 1 slice
Each serving = 6 Point Total

*This is not an official Weight Watchers dessert recipe.

This recipe was created by Gina’s WW Recipes.

One of my readers recently wrote in asking if I had a good Weight Watchers Recipe for Coconut cake. So this weekend I did some research and found one and baked it immediately!! It was fantastic! This Weight Watchers Coconut Cake Recipe is still a rich and decadent dessert, but it has half the calories of a traditional coconut cake recipe. With just a few changes and substitutions, this fabulously delicious cake clocks in at just 4 Weight Watcher Points per slice, and is a very filling and satisfying dessert. It turned out so moist and creamy, and I absolutely fell in LOVE with this cake. If you want a good low calorie coconut cake recipe that will satisfy your sweet tooth but won’t use up all your Weight Watcher Points, give this one a try!

Weight Watchers Coconut Cake Recipe

Ingredients:
- 1 box cake mix – white preferably, but yellow is okay
- 1 can (12 oz.) Diet Sprite or Sprite Zero
- 1 cup fat free sour cream
- 1 cup shredded coconut
- 1 cup Splenda (granular)
- 1 1/2 cups Cool Whip Free

Directions:
It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving. Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.) Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.
To construct the cake: Slice each layer in half horizontally to make 4 thin layers. Beat the filling mixture by hand to fluff a little and make less stiff. Place first layer on cake plate and top with approx. 1/4th of the filling mixture. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture. Sprinkle the reserved coconut decoratively on the top of the cake. Refrigerate several hours or overnight if possible. Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.

Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
Each serving = 4 Weight Watchers Points

Moist and delicious, this fabulous Weight Watchers Chocolate Cake is a real winner. It is similar to a rich, decadent devil’s food cake, but this version is slimmed down by adding a shocking secret ingredient: canned sauerkraut. (Yes, you read that right.) But before you judge, you must give this Weight Watchers dessert recipe a try! This dark chocolate cake is perfect to serve after any holiday dinner or after any meal, for that matter. And it’s an easy cake recipe that just about any amateur baker could pull off. With just 4 Weight Watcher Points per slice, this decadent dessert is sure to be a hit — and no one will know that the beautiful chocolate cake they are indulging in is low fat, low calories and low in Points!

Weight Watchers Dark Chocolate Cake Recipe

Ingredients:
- 1 spray non fat cooking spray, flour (baking) variety suggested
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking soda
- 2/3 cup unsweetened cocoa
- 1/2 cup unsalted butter, melted
- 1 1/2 cups hot water
- 1 tsp vanilla extract
- 1 cup(s) sauerkraut, pureed until smooth
- 1 tsp unsweetened cocoa

*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!

TIP: You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.

Directions:
Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces.

Entire recipe makes 14 servings
Serving size is 1 slice (1/14th of cake)
Each serving = 4 Weight Watchers Points

One of my readers recently emailed me to see if I could find this popular Weight Watchers dessert recipe, so I searched high and low until I did, and boy am I glad I did! If you love the Chocolate Raspberry Layer Cake on the Weight Watchers Applebee’s Menu, you will LOOOOOVE this copycat recipe! It’s so moist and delicious and so full of flavor you will never believe that it’s low in calories and Weight Watcher Points! And clocking in at only 4 Weight Watchers Points per serving, this low calorie cake recipe is a must have dessert recipe for any Weight Watcher. And I love that it’s so incredibly easy to make. Not only does it taste good, but it looks fantastic too, so this dessert recipe will definitely trick anyone into thinking it’s not a low calorie treat. So if you are craving a big tasty slice of chocolate cake and can’t make it to an Applebee’s, give this Weight Watchers Chocolate Raspberry Cake Recipe a try! Whether you are dieting or not, this Weight Watchers dessert is a great treat for the whole family.

Weight Watchers Chocolate Raspberry Layer Cake Recipe

Ingredients:
- 1 Pillsbury Reduced Sugar Devil’s Food Cake Mix
- 1 can of diet Pepsi
- 1 1/3 cups Water
- 8 oz. reduced fat cream cheese
- 3 tsp baking Splenda
- 4 tbsp Fat Free Cool Whip
- 1/2 cup raspberry jam

Directions:
Mix cake mix, water and can soda. Beat with mixer for two minutes. Pour into 2 round cake pans that have been sprayed with non-stick spray on bottom only. Bake as directed on box. Turn out onto cooling rack and let cool completely. For frosting mix cream cheese, cool whip and Splenda. Mix until smooth. When cake is cooled spread a thin layer of cream cheese on bottom layer and place other layer on top, then spread remaining frosting on top. Heat raspberry jam and drizzle over the top of cake. Cut into 12 inch servings and enjoy. Makes 12 servings.

Serving size is 1 slice (1/12 of total cake)
Each serving = 4

Red Velvet Cake and Red Velvet Cupcakes are my, hands down, absolute favorite desserts. I ADORE them. But the typical Red Velvet Cake Recipes are full of fat, calories and of course, extra Points. So when I came across this Weight Watchers Recipe for it, I was beyond excited and couldn’t wait to try it! When I read through the recipe, I was concerned about the icing because I REALLY like a thick buttercream, cream cheesy icing on my red velvet, but it turned out to taste pretty darn good! The icing is definitely lighter and fluffier than I’m used to, but it still tastes fantastic, and it’s a fair compromise for just 4 Weight Watchers Points per serving. This is the perfect low calorie dessert recipe to to take to any party or dinner and of course, it’s a great treat to make at home as well! When I made this recipe, I made 15 Red Velvet Cupcakes from the mix, so that I had my portions already divided out. If you love Red Velvet Cake, you’ve gotta give this Weight Watchers Red Velvet Cake Recipe a try and satisfy your sweet tooth without the guilt!

Weight Watchers Red Velvet Cake Recipe

Ingredients:
- 1 (18 ounce) box Duncan Heinz Red Velvet Cake Mix
- 8 ounces diet Dr. Pepper soda
- 1 (8 serving sized) package jell-o fat free sugar-free instant cheesecake pudding mix
- 1 (8 ounce) container fat-free cool whip (thawed)
- 2 cups skim milk

Directions:
Mix cake mix and diet soda. Pour in 13″x9″ pan sprayed with Pam.
Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk.
When thickened, spread on cake. Spread Cool Whip over all and cut into 15 equal sized portions. Cover and refrigerate leftovers. Makes 15 servings.

Each serving = 4 Weight Watchers Points