Cheesecake is a classic in our house. It’s one of my husband’s favorite desserts. In fact, we had cheesecake at our wedding. It’s not something that I make all that often, however, because the two of us have to eat the whole thing. While I don’t mind eating the whole thing, it’s not good for either of us. The answer is these delicious mini cheesecakes. I use foil muffin cups and don’t even bother with a muffin pan. Then, we keep a couple out for dessert and freeze the rest. Simple defrost them in the fridge (or pop them in the microwave for a few seconds) and add your favorite topping. While these ones have blueberry topping, you can have plain cheesecake, blueberry, strawberry, raspberry, caramel apple…the list is endless. If you don’t want to make all of that topping, just make the cheesecakes and then top with a dollop…
These decadent Mini Cheesecakes are the perfect sweet treat when you need to satisfy that dessert craving. And at just 2 Points + and less than 100 calories each, any Weight Watchers dessert recipe lover will be a happy camper.
A slice of creamy cheesecake for just 4 Points + per slice!?? YES, please!! When I first came across this Orange Marmalade Cheesecake Recipe on Eating Well, I literally wanted to lick the screen. I love cheesecake, and anytime I can find a healthier, lower calorie version, you can bet your bottom dollar that I’m going to be giving it a try.
Being a Weight Watcher, I pretty much ruled out tasty cheesecake dessert recipes. 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.