Fat free, sugar free, gluten free, and zero points?! Now I bet you’re curious! Whip up this tasty treat when you’re craving something sweet, or need a baking fix. (You can even make them in your toaster oven.)
You get a more luscious, smoother texture with low fat ricotta cheese, but if you’re following Weight Watchers Simple Start or Simply Filling, it’s still super-delish with Trader Giotto’s Fat Free Ricotta—and would you believe, it’s a Weight Watchers Power Food?! (Therefore = zero points)
I wouldn’t serve this if I was having the Queen of England over for tea, but this is my go-to when kettle corn just won’t cut it, and I feel like baking something delicious that won’t make me feel one bit guilty… (Unless, of course, I eat the whole batch! What…?! I’ve never done that!) Actually, even if you ate all three, you’d only be eating a cup of ricotta cheese, 2 tablespoons of yogurt, and an egg. Not the end of the world. 🙂
WARNING: One of the criteria for determining if something is a Weight Watchers Power Food is by its abuse potential. So, while all of these ingredients are Weight Watchers Power Foods, if you do find yourself eating more than one serving—or it triggers the eater in you—I would recommend saving it for when you have other Weight Watchers over to share it with, or holding off until you can handle it better!
It’s only 2 PointsPlus per serving. (Or 7 Points for all three!)
It’s as easy as 1, 2, 3
Whisk all the ingredients together until nice and smooth
Place in 4-inch ramekins and bake in toaster oven for 20 minutes
Cool. Chill. Enjoy. (Pin! Share! Comment! 🙂 )
Fat Free Ricotta Cheesecake (gluten free)
- 1 cup 8 oz fat free ricotta cheese
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon grated lemon zest
- 2 tablespoons fat free plain Greek Yogurt
- 2 - 3 packets 3g Splenda (start with 2 and add more as needed)
- pinch salt
- Preheat the toaster oven (or the oven if doubling the recipe) to 350 degrees F.
- Place all ingredients in a medium bowl and whisk together until smooth. Taste for flavor and add more splenda and/or lemon zest as needed.
- Spoon the mixture into three 4-oz ramekins; smooth the top with the back of your spoon. Place on baking tray and bake for about 20 minutes until set. Remove each ramekin carefully with a kitchen towel to a cooling rack to cool completely. Cover with plastic wrap and refrigerate until fully chilled. (Or if you can’t wait, it’s pretty tasty warm too!)
I tried spraying the ramekins and unmolding the cheesecakes, but they didn’t come out very well. (That was with fat free ricotta.) So now I don’t even bother spraying the ramekins and just enjoy with a spoon.
There’s no need to bake these in a water bath like with most cheesecakes.
**Please disregard nutritional info on the right - it was automatically calculated by the recipe plugin, and it is obviously incorrect. I calculated the points with the ETools Recipe builder**
Made this tonight. What a treat. I added a tiny bit of lemon extract which kicked up the lemon flavor. So great!
So glad you liked it Melissa – might have to try that extra lemon extract next time! Thanks for sharing. 🙂
I’ve never seen ff ricotta cheese here where I am in Canada do you think ff cream cheese might work?
You might want to try fat free cottage cheese – but I would first strain it to get rid of the excess moisture. But ff cream cheese might work too. Let me know how they turn out!
Hi, Orna! I’m three weeks into WW and I love the Simple Start plan! I’ve been enjoying what I call Chocolate Cherry Enchantment *lol* which is just strained ff plain yogurt, dark cocoa and Splenda, and frozen cherries but now I want something not just creamy, but warm. Have you tried this with adding cocoa powder? Like a chocolate cheesecake? If yes, please share the best proportions. Thanks! Rachel 🙂
Hi Rachel, I would just add a little and see how it tastes. As with any baked goods, the trick is to taste it BEFORE it goes into the oven. I never knew and for years baked blind, not realizing that you can actually do a taste test and modify before just baking and praying. Hope that helps. 😉
Where does all the fat come from? there is only one egg and the rest is fat free. eggs are about 6g fat. thanks! thinking of making later….
Lisa, the nutritional information gets added automatically by a recipe plugin, so the 12g of fat listed is probably not a correct calculation! Sorry for the confusion. Let me know how you like it! 🙂
Thanks for the recipe, I doubled it and replaced vanilla with lemon extract. I also baked them in silicone muffin pan after spraying and they came out fine. I think ill make them again but I’ll try blending the batter (food processor) a minute or so in hopes it smoothes it up. I wasnt real crazy about the texture but not so much I won’t eat it because the flavor is good and its healthy.
I’m sure it will be delish if you blend the batter – let me know how it turns out. you could even try fat free sour cream. Thanks for the feedback!
I made this last night and it was great, my husband loved it too. We’re actually on the Dukan diet, not on WW, but this recipe fits perfectly. I had no lemon zest so used lemon juice instead, that worked fine. Had to bake it a bit longer than the 20 minutes. Also, per the diet, we have oat bran every day, and so I made a base by putting some oat bran on the bottom of the ramekin plus some splenda and cinnamon, and then carefully spooned the mixture on top. It worked fabulously.
The texture is not smooth like a regular cheese cake, but I grew up with Polish and German cheese cakes, and they have a similar texture in the cheese, so that was actually nice.
Thanks for the recipe!
Hi Dia thanks for taking the time to write in – so happy to hear you liked it. Yummy, might have to make this again!