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Mini Cheesecakes (Weight Watchers: 2 pts)


Photo by pikassob

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  • 12 vanilla wafers, reduced fat
  • 1 package (8 ounce) light cream cheese, room temp
  • 3/4 cup vanilla non-fat Greek yogurt
  • 1/4 cup sugar
  • 1/2 cup liquid egg substitute
  • 1 tablespoon vanilla extract


Servings 12
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1


Preheat oven to 350 degrees F.

Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add egg substitute, yogurt, and sugar. Beat until smooth and thoroughly combined.

Fill each baking cup 2/3 full with cream cheese mixture.

Bake in oven for 20 minutes. You may have to adjust the time a bit if they still come out too soft or runny. It will depend on the oven.

Cool on a rack for about 15 minutes until mini cheesecakes reach room temperature, then chill in refrigerator for at least an hour.

Right before serving, top with fresh fruit of your choice.

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