WW Chocolate Chip Cheesecake

Yep, you read that right... Diet Cheesecake and even better... it's got CHOCOLATE in it!!! So, I'm 5 weeks into my Weight Watchers journey. I managed to loose my baby weight on my own but now I'm working on the "marriage weight". It's a never ending cycle, isn't it? Anyway, when I saw people posting recipes I thought it might be fun to post Weight Watcher recipes that I have tried and can vouch that they really are good. Don't worry, I won't share the yucky ones... I try at least 1 new WW recipe a week and so far this is the only one I like enough to share. Oh and if anyone knows of anyone else sharing WW recipes please let me know who they are! I would love to try theirs and make sure I don't post something that they have. Ok... onward!

Photo by Julie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 10

    oreos crushed (Quick fix mama used an oreo pie crust, cause she didn't wanna have to crush the oreos lol)

  • 8

    oz fat free cream cheese (in the box)

  • 8

    oz light cream cheese (in the tub)

  • 1

    cup of sugar (see we are allowed to have the good stuff!)

  • 2

    tbsp all purpose flour

  • 1

    cup cottage cheese

  • 2

    tsp almond extract

  • 6

    large egg whites

  • 3/4

    cup MINI choc. chips

Directions

-Preheat oven to 325 degrees -lightly coat spring form pan with cooking spray and spread cookie crumbs lightly over bottom of pan -Using an electric mixer mix together cream cheeses until well blended then add sugar and flower and mix again. -in a food processor or blender puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture and mix again. -Add egg whites and mix once more. -Stir in 1/2 cup of choc. chips. -Pour into spring form pan and sprinkle remaining chips on top. -Bake until cheesecake puffs and center is almost set. About 60 minutes. -Let cool completely and then run knife around edges to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices. 1 slice =6 points

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