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Home » Dessert Recipes

Weight Watcher's Cherry Cheesecake

Published: Oct 27, 2011 · Modified: Mar 27, 2021 by Jenna · This post may contain affiliate links · 42 Comments

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Weight Watcher's Cherry Cheesecake
Weight Watchers Cherry Cheesecake

Picture updated 7/16/17

Every now and then, I'll run across a recipe on the Weight Watcher website that I HAVE  to try. This recipe happened to be Jennifer Hudson approved. 😉 You know it's good, if Jennifer Hudson approves of it. It's very rare finding a really good recipe on their daily recipe section. Half the time, I don't even have the ingredients for those recipes to make.

I couldn't believe how fast these little cheesecakes were done. It only took 15 minutes in the oven for them to bake. Regular cheesecake takes almost an hour! From now on, this is how I'm going to make my cheese cakes. If I want it to be a different flavor, I'll just switch up the ingredients.

I made these cheesecakes  last night, and the recipe makes a total of twelve. There's only 4 left and Ben hasn't eaten any of them. Oops!  Good thing, he doesn't like cheese cake.  I had to use oreos for the crust, because we didn't have any graham crackers. The topping is my favorite part. I could eat a can of cherry pie filling by itself!

Weight Watcher's Cherry Cheesecake

Ingredients from Weight Watchers

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Weight Watcher's Cherry Cheesecake


  • Author: Jenna
  • Yield: 12 1x
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Ingredients

  • ¾ cup(s) graham cracker crumbs
  • 2 Tbsp light butter, melted
  • â…” cup(s) low fat cream cheese
  • 6 Tbsp fat-free cream cheese
  • 3 Tbsp fresh lemon juice
  • 2 large egg white(s)
  • 1 ½ tsp vanilla extract
  • ½ cup(s) sugar
  • ¾ cup(s) light fruit pie filling, cherry

Instructions

  1. Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
  2. In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
  3. In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
  4. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
  5. Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

Notes

Points Plus: 3
WW Freestyle Smart Points 6

WW points are calculated using the recipe builder and not the nutrition info calculator.

  • Category: Easy
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 117
  • Fat: 4.23
  • Carbohydrates: 15.88g
  • Fiber: .3g
  • Protein: 3.6g

Did you make this recipe?

Tag @recipediariesww on Instagram

If you like low point snacks like this give these a try!

Weight Watcher's Marshmallow Bark 3 PP

marshmallow bark 010

Skinny Frozen Hot Chocolate 3 PP

frozen hot chocolate 008

More Dessert Recipes

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  • Peanut Butter Monster Cookies
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Reader Interactions

Comments

  1. Jenna says

    March 16, 2018 at 7:53 am

    1/2 of what?

  2. Gina says

    March 15, 2018 at 9:34 pm

    So these cheesecakes are 1/2 so each?? Please clarify thank you

  3. Jenna says

    March 15, 2018 at 7:56 am

    Yes. Cheesecake freezes really well.

  4. Beth says

    March 14, 2018 at 5:24 pm

    I made the cheesecakes and am wondering if I can freeze them (add topping when serving)??!

  5. Gluta Lachel Original says

    April 09, 2017 at 10:57 pm

    What's up everyone, it's my first visit at this website, and paragraph is really fruitful in favor of me, keep up posting these types of
    posts.

  6. Erica says

    July 20, 2013 at 8:35 pm

    This were absolutely amazing! My family and friends devoured them in no time flat. The lemon juice gave it the perfect balance. I didn't have chocolate graham crackers so I maxed up cinnamon for half the batch and chocolate teddy grahams for the second. Perfect. Thank you!:))

  7. Michelle says

    May 28, 2013 at 5:16 pm

    I tried these last night and I used the 3/4 cup of graham cracker crumbs and 2tbsp of melted butter, but when mixing it together it didn't make everything moist, so when I baked it the graham crumbs didn't stay in place. Are we suppose to add more butter?

  8. Bethany says

    May 13, 2013 at 6:30 pm

    Q: Is it important to use both types of cream cheese? Could I just do this with all fat free?
    It looks delicious! Can't wait to try!

  9. Joyce says

    April 24, 2013 at 9:36 am

    Since cream cheese comes in an 8oz package, how much is 2/3 cup? And 6Tbs?

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Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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