WW Vanilla Bean Cheesecake

by

The WW Vanilla Bean Cheesecake is a tasty dessert and has 185 kcal per serving. Takes 7 hours and 15 minutes to prepare this cake. Serve it at holidays, events, lunches, celebrations, feasts, breakfast, functions, or dinners. It contains reduced-fat vanilla wafer crumbs, light butter, granulated monk fruit sweetener, fat-free cream cheese, non-fat plain Greek yogurt, eggs, vanilla bean, pure vanilla extract, cornstarch, lemon juice, salt, sugar-free white chocolate, fat-free plain Greek yogurt, & Light whipped topping. We may pair this dessert with raspberries, green tea, iced coffee, blueberry sauce, kiwi slices, mango cubes, toasted almonds, or hot coffee. You may keep this WW Vanilla Bean Cheesecake in the refrigerator for five days.

STATS:

  • Calories: 185 kcal
  • Total Time: 7 hours 15 minutes
  • Cuisine: American
  • Diet: Weight Watchers
  • Cooking Time: 45 minutes
  • Servings: 12 slices
  • Course: Dessert
  • Preparation Time: 30 minutes
  • Serving Size: 1 slice
  • Chilling Time: 6 hours

INGREDIENTS:

CRUST:

  • 2 cups reduced-fat vanilla wafer crumbs
  • One tbsp granulated monk fruit sweetener
  • 2 tbsp light butter

CHEESECAKE FILLING:

  • One tsp pure vanilla extract
  • 16 ounces fat-free cream cheese
  • One cup nonfat plain Greek yogurt
  • ⅓ cup granulated monk fruit sweetener
  • 1 vanilla bean
  • Two large eggs
  • 1 tbsp cornstarch
  • Quarter tsp salt
  • 1 tbsp lemon juice

LIGHT WHITE CHOCOLATE MOUSSE:

  • One cup light whipped topping
  • 3 ounces sugar-free white chocolate
  • Half cup fat-free plain Greek yogurt
  • 1 tsp pure vanilla extract

WHIPPED TOPPING:

  • 1½ cups light whipped topping

INGREDIENT NOTES:

REDUCED-FAT VANILLA WAFERS:

  • We use reduced-fat vanilla wafers to make the cake sweet. You may use graham crackers as another choice.

NON-FAT PLAIN GREEK YOGURT:

  • It makes the cheesecake extra creamy without using extra cream cheese. Yogurt has a tanginess that maintains the sweet taste of the dessert. Include low-fat plain yogurt if you are not adding non-fat plain Greek yogurt.

VANILLA BEAN:

  • Vanilla bean is good to provide a natural vanilla taste to the cake. It spreads in the batter and gives a better aroma to the dessert. You may use vanilla bean paste as per your preference.

SUGAR-FREE WHITE CHOCOLATE:

  • It gives a creamy and sweet flavor to the mousse and keeps the recipe lighter. Melted chocolate blends easily with the yogurt and whipped topping. You may use reduced-sugar white chocolate as another idea.

FAT-FREE CREAM CHEESE:

  • Cream cheese is the main component in the filling that gives a smooth texture. It makes the cheesecake delicious and keeps the recipe lower in fat. You may use reduced-fat cream cheese as a substitute.

INSTRUCTIONS:

CRUST:

  1. Warm the oven to 325°F and grease the pan.
  2. Mix vanilla wafer crumbs, melted light butter, and monk fruit sweetener in the bowl to coat all the crumbs.
  3. In the bottom, press the mixture bake for eight minutes.
  4. Then take the crust from the oven and cool it properly.

CHEESECAKE FILLING:

  1. Beat the cream cheese in the large bowl to make a smooth mixture.
  2. Include Greek yogurt, monk fruit sweetener, & eggs one at a time.
  3. Then mix vanilla bean seeds, salt, vanilla extract, cornstarch, & lemon juice.

BAKE:

  1. Pour the cheesecake filling on the crust and bake for 45 minutes.
  2. Open the oven door slightly and cool the cake for thirty minutes.
  3. Take the cake out of the oven and refrigerate for 4 hours.

WHITE CHOCOLATE MOUSSE:

  1. In the microwave with 20-second intervals, melt the chocolate, then cool for five minutes.
  2. Mix Greek yogurt and vanilla extract into the chocolate, then fold in whipped topping.
  3. Spread the mousse on the cheesecake and chill for one hour.

TOPPING:

  1. Now spread the topping on the mousse layer and refrigerate the cake for one hour.

SERVING SUGGESTIONS:

TOPPING:

  • Strawberries
  • Blueberries
  • Raspberries
  • Blackberries

FRUIT:

  • Kiwi slices
  • Pineapple chunks
  • Mango cubes
  • Orange segments

SAUCES:

  • Sugar-free strawberry sauce
  • Raspberry puree
  • Blueberry compote
  • Light chocolate drizzle

TOPPINGS:

  • Toasted almonds
  • Chopped pistachios
  • Crushed pecans
  • Low-fat granola

DRINKS:

  • Hot coffee
  • Green tea
  • Herbal tea
  • Iced coffee
  • Unsweetened almond milk

TIPS:

  • Include baking paper at the end of the pan to remove the cake easily.
  • Cool the melted white chocolate, then mix it with the yogurt.
  • Take out the cheesecake from the refrigerator ten minutes early when needed to serve.
  • Make the cream cheese completely soft, then mix it well into the recipe.
  • Chill the cake for a whole night to get the best taste in the cake.

STORAGE INFORMATION:

FRIDGE:

  • Include the cheesecake in the box to keep for five days.

FREEZER:

  • Wrap the slices separately and freeze for 60 days.

FAQs:

Is vanilla bean paste a good alternative to vanilla bean?

  • Yes, you may include one tsp. vanilla bean instead to get the same look and taste.

Can we prepare this recipe without springform pan?

  • Yes, you may use a deep cake pan after covering it with baking paper, if a springform pan is not available.

Is the mousse good to prepare before preparing the cheesecake?

  • No, it is good to make it fresh when the cheesecake is ready, so the mousse spreads easily.

Why do we chill the cake for a long time?

  • Chilling makes the cake firm and easier to serve.

NUTRITIONAL INFORMATION:

Fiber: 3 g

Protein: 11 g

Net Carbs: 12 g

Total carbs: 15 g

Calories: 185 kcal

Sodium: 230 mg

Potassium: 175 mg

WW Points: 4-5