Yes, you read that right! A cheesecake that fits into your WW plan without sacrificing flavor or texture. This recipe is a game-changer for dessert lovers looking for a lighter option.
Why This Recipe Works
- Uses light cream cheese and Greek yogurt for a creamy texture with fewer calories.
- Incorporates a whole wheat graham cracker crust for added fiber.
- Sweetened naturally with a touch of honey, reducing refined sugars.
- Perfect balance of tangy and sweet, satisfying your cheesecake cravings.
- Easy to make with no fancy equipment needed, just a blender and a springform pan.
Ingredients
- 1 1/2 cups whole wheat graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp honey
- 16 oz light cream cheese, softened
- 1 cup plain Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup honey
Equipment Needed
- 9-inch springform pan
- Blender or food processor
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. In a mixing bowl, combine the whole wheat graham cracker crumbs, melted butter, and 2 tbsp honey until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Filling
In a blender, combine the softened light cream cheese, Greek yogurt, eggs, vanilla extract, and 1/4 cup honey. Blend until smooth and creamy. Pour the filling over the cooled crust, smoothing the top with a rubber spatula.
Bake the Cheesecake
Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill to Perfection
After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
Serve and Enjoy
Once set, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring, slice, and serve. Enjoy your guilt-free indulgence!
Tips and Tricks
For an even lighter version, you can substitute the butter in the crust with unsweetened applesauce. To avoid cracks, ensure all ingredients are at room temperature before blending. For a smoother filling, blend the cream cheese first until creamy before adding other ingredients. Adding a water bath during baking can also help prevent cracks, but it’s optional. For a decorative touch, top with fresh berries or a light drizzle of honey before serving.
Recipe Variations
- Chocolate Lover’s Version: Add 1/4 cup cocoa powder to the filling for a chocolate twist.
- Fruit Swirl: Swirl in 1/4 cup of your favorite fruit puree before baking.
- Pumpkin Spice: Mix in 1/2 cup pumpkin puree and 1 tsp pumpkin spice for a fall flavor.
- Lemon Blueberry: Add zest of one lemon to the filling and top with fresh blueberries.
- Peanut Butter Cup: Swirl in 1/4 cup peanut butter and top with chopped peanuts.
Frequently Asked Questions
Can I use regular cream cheese instead of light?
Yes, you can use regular cream cheese, but it will increase the calorie and fat content. The light version works perfectly fine and keeps the recipe WW-friendly.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still jiggles slightly when the pan is gently shaken. It will continue to set as it cools.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake.
Summary
This WW cheesecake recipe offers a delicious, lighter alternative to traditional cheesecake, perfect for satisfying your sweet tooth without the guilt. With simple ingredients and easy steps, it’s a must-try for any dessert lover.
