Creamy Vanilla Ricotta Cheesecake Weight Watcher Recipe
Weight Watchers

Creamy Vanilla Ricotta Cheesecake

Recipe Description:

  • Indulge in the rich and creamy goodness of this vanilla ricotta cheesecake, which resembles the classic flavor and texture of a traditional cheesecake. Made with nonfat cottage cheese and Greek yogurt, this dessert is a guilt-free delight that’s perfect for any occasion.
  • Total Time: 5 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Serves: 8


  • Cooking spray (4 sprays)
  • 4 cups fat-free cottage cheese
  • ⅔ cup monk fruit sweetener with erythritol
  • ½ cup plain fat-free Greek yogurt
  • 1½ tbsp vanilla extract
  • 3 large eggs
  • 1 cup raspberries


  1. Preheat the oven to 350°F (175°C). Coat an 8-inch springform pan with cooking spray and wrap the outside of the pan with foil.
  2. In a food processor, blend the cottage cheese until smooth, about 2 minutes, scraping down the sides occasionally. Add the monk fruit sweetener, yogurt, and vanilla extract; process until well combined. Then, add the eggs and process until smooth.
  3. Pour the batter into the prepared pan.
  4. Bake until the edges of the cheesecake are golden and the center is slightly wobbly, about 1 hour 5 minutes to 1 hour 15 minutes.
  5. Remove the cheesecake from the oven and let it cool to room temperature.
  6. Cover and refrigerate the cheesecake until completely chilled and set, for at least 3 hours.
  7. Once chilled, remove the sides of the springform pan. Cut the cheesecake into 8 slices.
  8. Before serving, top each slice of cheesecake with fresh raspberries.

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