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Photo of Crustless vanilla cheesecake by WW

Crustless vanilla cheesecake

0
Points® value
Total Time
5 hr 15 min
Prep
10 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy
The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavour similar to cream cheese. The finished dish ends up as a dead ringer, flavour and texture wise, for a ricotta cheesecake. While we love this vanilla version, you could go in a citrus direction by stirring in a tablespoon of lemon zest.

Ingredients

Cooking spray

4 spray(s)

Fat free cottage cheese

4 cup(s)

Monk fruit sweetener with erythritol

⅔ cup(s)

Plain fat free Greek yogurt

½ cup(s)

Vanilla extract

1½ tbsp(s)

Egg

3 large

Raspberries

1 cup(s)

Instructions

  1. Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
  2. In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
  3. Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
  4. Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top the cheesecake with raspberries before serving.
  5. Serving size: 1 slice

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