• Lauren

Skinny Berry Cheesecake

A super skinny take on cheesecake! Made with Greek yogurt and Sugar Free Jello filling, this ENTIRE cheesecake is 4 Blue and Purple points!


WW My Way Points: 3 Green, 1 Blue, 1 Purple

WW Freestyle Smart Points: 1


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Making the Base

This is a crustless cheesecake, so we saved points by ditching the butter and graham crackers, also making this gluten free! I started by cracking 3 eggs, well 4, one of my eggs jumped off the counter to its death while I wasn't looking. But those 3 eggs were mixed with 4 packets of stevia and 1 Tbsp of vanilla. I beat those together until everything was completely mixed together.

Once that is all combined, I added the Greek yogurt in and mixed it again until it was all smooth. Next, while having the beater on low, I slowly dumped in the cheesecake jello packet. Once it was mixed in, I then turned the beater up to medium to get everything good and mixed.

I sprayed my glass pie dish really really well with cooking spray. This is important since there is no crust! you will get a gooey stuck mess if you forget this part! Scoop the mixture into your greased dish and smooth everything out so its even.


Once I had it all smoothed out, I threw it in the oven at 350 for 35-40 minutes. All ovens are different so I would check it starting at 25 minutes, and take it out when its is firmed up and has a nice golden appearance. Once out of the oven, let it cool down all the way before putting it in the fridge. If you put it in before its cooled down, it will sweat and get a weird texture.


After its cooled throw it in the fridge before serving. The longer the better! I would say at least 4 hours though. if you can make it the night before you plan to serve it, even better!

The Blueberry Topping

I chose blueberry because I am in a mood where its my berry of choice, however you can use any berry to make the topping, some might require more mashing than others. Place the berries in a saucepan with a tablespoon of water over medium-high heat and stir consistently. The blueberries should soon begin to burst and then begin to boil. Once they have broken down to a more sauce-like consistency, you are ready to take it off.


I like my topping to have some berry pieces left over. If you're someone who doesn't like that or the texture bothers you, you can use a strainer and strain out the skin/pieces of blueberry and just use the sauce part. Place the sauce in a small bowl and set in the fridge to cool before using on the cheesecake. This will also thicken the sauce up a bit.


You can either pour over the entire cheesecake, or serve on the side and let everyone choose their desired amount of topping. Serve and Enjoy this 1 Point Cheesecake!


If you are someone you needs the crust texture, you could always take a single graham cracker and crumble it on top. This of course would add to the WW point value. A dollop of whipped cream would also add a wonderful touch!

It does have a bit of a custard taste/texture to it, But 100% Delicious none the less!

recipe

Adapted from Mess For Less

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