Weight Watchers Cheesecake (New York Style With Blueberry Compote)

New York cheesecake is at the top of the list of widely loved and decadent desserts, and now you can make it even more special by creating a 3-point Weight Watchers NY Cheesecake! Traditional cheesecake can be quite high in WW points, with full-fat cream cheese, heavy cream, and sugar.

However, with a few simple swaps, you can enjoy the same velvety texture and famous graham crust that New York-style cheesecake has at a fraction of the WW points. To lighten it up, I used a combination of nonfat plain Greek yogurt and ⅓ less-fat cream cheese. I also used a sugar replacement. But do you want to know the real secret ingredient? The applesauce in the crust!

Instead of using melted butter, you can use unsweetened applesauce and still produce a delicious crust. The crust was one thing I didn’t want to omit. Lightened-up cheesecakes are often crustless, but they don’t have to be, and this recipe proves it. Many healthier versions are also no-bake cheesecake recipes, but I find that no-bake versions can’t replicate the same texture as a true, baked cheesecake. So, here we have this recipe.

I can promise you’ll instantly fall in love with this delicious cheesecake! It has a rich taste and a silky, smooth texture with just the right amount of tang and sweetness. And the crust is to die for! Your family and friends won’t even be able to tell this is a lightened-up recipe because of how divine it is. This recipe deserves a spot in your recipe box, for sure.

Why You Should Try This NY Cheesecake Recipe

• It’s irresistible: This delicious cheesecake is so rich. It has a melt-in-your-mouth consistency. There is a slight lemony undertone that tastes incredible with the soft graham crust and indulgent cheesecake filling!
• No springform pan required: if you don’t have a springform pan, no worries! You can use a pie pan or a cake pan as I did. If you line it with parchment paper, the cheesecake will effortlessly unmold from the pan.
• Classic yet customizable: The nice thing about NY cheesecake recipes is that they serve as an excellent base that you can modify. The simple flavor profile allows you to serve it with whichever sauces, fruits, and garnishes you wish!

Recipe Overview

• Serving Size: 1 slice (78g)
• Number of Servings: 12
• Time to Cook: 45 min
• WW Points: 36 points for entire cheesecake, 3 WW points per slice

Ingredients Needed For Weight Watchers NY Cheesecake

Graham Cracker Crust

• 3 oz crushed Honey Maid low-fat graham crackers
• 3 – 5 tbsp Unsweetened applesauce
• (optional) 1 – 2 tbsp monk fruit sweetener with erythritol (or granulated sugar)

Weight Watchers NY Cheesecake Batter

• 3 Eggs
• 1 box Jell-O Cheesecake Sugar-Free, Fat-Free Instant Pudding
• 2 ½ cups Nonfat plain Greek yogurt
• 8 oz ⅓ less-fat cream cheese
• ⅓ cup monk fruit sweetener with erythritol (or granulated sugar)
• ¼ tsp salt
• 1 tsp fresh lemon juice

Optional Zero Point Blueberry Compote Topping

• 4 tbsp monk fruit sweetener with erythritol (or granulated sugar)
• 10 oz frozen blueberries
• 1 tbsp fresh lemon juice
• 2 tbsp water
• ¼ tsp salt
• 1 tbsp cornstarch

Instructions for making Weight Watchers New York Cheesecake (Step by Step)

Anyone can make this easy cheesecake recipe! Start by gathering your ingredients and preheating your oven.

1. Preheat oven to 325°F.
2. To prepare the crust, crush the graham crackers in a food processor. Alternatively, you can put them in a resealable gallon-sized bag and use a rolling pin to crush them. Add 3 tablespoons of applesauce to the graham crumbs (and sweetener if using) and thoroughly mix. The mixture should resemble wet sand at first and then turn into a dough ball. Add another tablespoon or two of applesauce if needed.
3. Spread the graham cracker crust into the bottom of a greased or lined 9-inch springform, cake pan, or pie pan. Bake the cheesecake crust for about 7 to 9 minutes so that it firms up a bit. Set aside to partially cool.
4. For the cheesecake filling, use a paddle attachment in a stand mixer to mix the softened cream cheese until smooth. Once there are no lumps, add the Greek yogurt, sweetener, salt, and pudding mix.
5. Mix the cheesecake batter over medium speed until completely smooth, stopping and scraping the sides in between to ensure all lumps are worked out.
6. Add the lemon juice and eggs and mix until combined. Do not over-mix because it will whip too much air into it.

7. Pour the cheesecake batter into the par-baked crust. Transfer the cheesecake to the oven and bake for about 35 to 45 minutes. Once it is mostly set but the center still jiggles, turn the oven off and leave the cheesecake in there for about another 20 minutes.

8. Remove the cheesecake from the oven and allow it to cool to room temperature. Then, move it to the refrigerator to cool for two hours minimum before serving.

For the optional blueberry compote, heat frozen blueberries over medium heat to soften them, then add the sweetener and salt. Mix the cornstarch into the lemon juice and water to dissolve it, then stir it into the blueberry mixture. Cook the mixture and remove it from the heat once thickened.

Variations and Substitutions

• To save 1 WW Point per slice, make this cheesecake crustless!
• Decorate it: Make the optional 0-point compote to take the classic cheesecake to the next level. You can also serve it with a fat-free Cool Whip or other garnishes!
• Granulated Sugar: Not a fan of zero-calorie sweeteners? If you use granulated sugar in its place, it will increase the points to 5 WW Points per slice. Use the same amount of sugar as monk fruit sweetener.
• Sugar-Free Pudding Flavor: You can use the vanilla option if you can’t find the cheesecake-flavored pudding. Or, get creative and use a different sugar-free pudding flavor!
• Crust: If you want to use melted butter or oil, you surely can. Keep in mind that the points amount will change depending on what exactly you use. However, the applesauce graham cracker crust is phenomenal, so I urge you to give it a chance!
• Oreo cheesecake: If you have extra points, mix some crushed Oreos into the cheesecake batter to create an Oreo cheesecake. You can also make the crust with Oreos instead.

Tips and Tricks for Making a Low Point Weight Watchers NY Cheesecake

• Soften the cream cheese beforehand to prevent lumps in the cheesecake batter. It’s also a good idea to bring the eggs to room temperature first!
• After you turn the oven off, allow the baked cheesecake to sit inside for 20 minutes. If you take it straight from the hot oven to room temperature, the drastic temperature change can cause it to crack.
• Because of the pudding mix and other ingredients not normally found in a cheesecake, it cooks a little differently and doesn’t need a water bath, but you can use one if you wish.
• Store this cheesecake in the refrigerator for 3 – 5 days. Since it has Greek yogurt, I don’t suggest freezing it because the texture might be affected. If you don’t mind a slight texture change, you can freeze it for up to 3 months.
• When making the crust, I find it easy to place a piece of parchment over the crust dough and spread it out with my hands, using the parchment as a shield so it doesn’t stick.

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