Servings: 12 Mini Cheesecake Muffins
WW Points: 1 Point Each
These creamy mini cheesecakes are rich, smooth, and perfectly portioned. They taste like classic cheesecake while staying light enough for a WW-friendly treat.
Ingredients
- 8 oz fat-free cream cheese, softened
- 2 large eggs
- ⅓ cup zero-calorie sweetener
- 1 tsp vanilla extract
- 2 tbsp plain nonfat Greek yogurt
- 1 tbsp sugar-free vanilla cheesecake pudding mix
Instructions
Step 1: Prepare
Preheat oven to 325°F (160°C).
Line a 12-cup muffin pan with paper liners or use a silicone muffin pan.
Step 2: Make the Batter
Beat the cream cheese until completely smooth.
Add eggs, sweetener, vanilla extract, Greek yogurt, and pudding mix.
Mix until creamy and lump-free.
Step 3: Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups.
Step 4: Bake
Bake for 18–22 minutes, until the centers are just set.
Do not overbake.
Step 5: Chill
Allow to cool completely.
Refrigerate for at least 1 hour before serving for the best cheesecake texture.
WW Points Breakdown
| Ingredient | Points |
|---|---|
| Fat-Free Cream Cheese | 8 |
| Eggs | 0 |
| Greek Yogurt | 0 |
| Sugar-Free Pudding Mix | 1 |
| Sweetener & Vanilla | 0 |
Total Recipe Points: 9
12 Servings = 1 Point Each
