WW-Friendly Chocolate Cheesecake Crepe Rolls

Servings: 4 large filled crepes
Estimated WW Points: 2–3 Points per crepe
Exact Points can vary depending on the flour, whipped topping, pudding mix, and chocolate chips you use.

Ingredients

For the Crepes

• ½ cup all-purpose flour
• 1 large egg
• 2 large egg whites
• ¾ cup unsweetened almond milk
• ¼ cup water
• 1 tablespoon zero-calorie sweetener
• 1 teaspoon vanilla extract
• Pinch of salt
• Nonstick cooking spray

For the Cheesecake Filling

• 1 cup nonfat plain Greek yogurt
• 1 cup fat-free Cool Whip, thawed
• 2 tablespoons sugar-free cheesecake instant pudding mix
• 2 tablespoons powdered zero-calorie sweetener
• 1 teaspoon vanilla extract
• 1–2 tablespoons unsweetened almond milk, only if needed

For the Chocolate

• 2 tablespoons sugar-free mini chocolate chips, roughly chopped
• 1 tablespoon finely chopped sugar-free chocolate, optional for larger chocolate pieces

Instructions

1. Start by making the cheesecake filling so it has time to thicken in the refrigerator.
2. Add the Greek yogurt, sugar-free cheesecake pudding mix, powdered sweetener, and vanilla to a medium bowl.
3. Whisk for about 1 minute, until the mixture is smooth and noticeably thicker.
4. Gently fold in the fat-free Cool Whip. Use a spatula and fold slowly rather than beating it aggressively so the filling stays light and fluffy.
5. If the mixture feels extremely stiff, add almond milk 1 teaspoon at a time. You want it thick enough to stay inside the crepes without running out.
6. Fold in most of the chopped chocolate, reserving a small amount for the ends of the finished crepes.
7. Cover the filling and refrigerate for at least 20–30 minutes.
8. To prepare the crepe batter, add the egg, egg whites, almond milk, water, sweetener, vanilla, and salt to a bowl.
9. Whisk until completely combined.
10. Slowly whisk in the flour until the batter is smooth and thin. Crepe batter should be much thinner than pancake batter.
11. Let the batter rest for about 10 minutes. This helps the flour hydrate and makes the crepes easier to cook without tearing.
12. Heat an 8- or 9-inch nonstick skillet over medium-low heat.
13. Spray the skillet very lightly with nonstick cooking spray.
14. Pour about ¼ cup batter into the center of the skillet, immediately lifting and rotating the pan so the batter spreads into a very thin circle.
15. Cook for about 60–90 seconds, until the edges look dry and the underside develops light golden-brown spots.
16. Carefully flip the crepe and cook the second side for another 20–30 seconds.
17. Transfer to a plate and repeat with the remaining batter.
18. Let all the crepes cool completely before filling them. Warm crepes can soften the cheesecake filling and make it runny.
19. Place one crepe on a clean surface and spoon about ¼ of the cheesecake mixture across the lower third.
20. Sprinkle a few reserved chocolate pieces over the filling.
21. Fold the sides slightly inward and roll the crepe up firmly but gently, almost like a small burrito.
22. Repeat with the remaining crepes.
23. Refrigerate the filled rolls for 15–20 minutes if you prefer a firmer cheesecake center.
24. Serve whole or slice one in half to show the creamy chocolate-filled center.

Nutrition Facts

Per filled crepe, approximately:

• Calories: 145
• Protein: 10g
• Carbohydrates: 20g
• Fat: 3.5g
• Saturated Fat: 1.5g
• Fiber: 1g
• Sugar: 5g
• Sodium: 190mg

Estimated WW Points: 2–3 per crepe

I’ve learned that the hardest part of these isn’t actually making the crepes — it’s waiting until they’re completely cool before stuffing them. I used to get impatient and add the filling while the crepes were still slightly warm, and everything would look perfect for about thirty seconds before the center started getting softer and slowly coming out of the ends. Now I make the filling first, put it in the refrigerator, cook all the crepes, and then walk away for a few minutes before assembling anything. That little bit of patience gives you a much thicker center like the one in the photo.

I also keep the chocolate pieces fairly small. Big chunks look good, but if there are too many they can poke through the soft crepe when you roll it. Chopping mini chips a little gives you chocolate in every few bites without needing a huge amount, which helps keep the Points low too.

Another thing that helped me a lot was making the crepe batter thinner than I thought it should be. The first time I tried homemade crepes, I basically made very thin pancakes. They were tasty, but they cracked when I tried to roll them. A proper crepe batter should spread around the pan almost immediately. If it sits in one thick pile, I add another tablespoon of water.

I also don’t cook the second side very long. Once you flip the crepe, it really only needs a few seconds. Overcooking makes it dry and less flexible, which is exactly what you don’t want for these rolls.

These are great for making ahead too. I usually keep the cooked crepes and filling separate and assemble them the day I’m eating them. If you do fill them ahead of time, keep them tightly covered in the refrigerator and eat them within about 24 hours for the best texture. The crepes soften a little as they sit, which actually makes them almost dessert-like and very tender.

For me, the best way to eat one is straight from the fridge when the center has firmed up and the chocolate pieces still have a little bite. It feels much more like a real cheesecake dessert than something that’s only a couple of Points.