Fat Free Ricotta Cheesecake (gluten free)
2 Weight Watchers Points Plus for one ramekin or 7 PointsPlus for the whole batch!
Ingredients
- 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
Instructions
- 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!)
Notes
Can be doubled and baked in 6 ramekins set on a baking sheet and baked in the middle of the oven.
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**
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**