To make the cheesecake recipe even lower in Weight Watchers (WW) points, we need to make some significant adjustments. We’ll focus on using ingredients that are low in fat and carbohydrates while retaining the taste and texture of the original dessert. Here’s a revised recipe with an emphasis on minimizing points:

Ultra-Low-Point Low-Carb Cheesecake with Blueberry Compote

This ultra-low-point version of the cheesecake reduces both fat and calories, while still delivering a delicious and satisfying dessert. Here’s a detailed recipe with modifications for fewer WW points.

Ingredients

For the Crust:

  • 1 cup almond flour
  • 1 tablespoon finely chopped pecans (reduce from 2 tablespoons)
  • 2 tablespoons melted butter (reduce from 3 tablespoons)

For the Cheesecake Filling:

  • 16 oz non-fat cream cheese (or use a low-fat version if non-fat is not available)
  • 2 large egg whites (replace whole eggs with egg whites to lower fat)
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon extract
  • 1/2 cup Swerve or Monkfruit confectioners’ sweetener

For the Blueberry Compote:

  • 1 cup fresh or frozen blueberries
  • 1 tablespoon sugar-free sweetener (optional, for added sweetness)

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

2. Prepare the Crust:

  • In a medium-sized bowl, combine 1 cup of almond flour with 1 tablespoon of finely chopped pecans.
  • Add 2 tablespoons of melted butter to the mixture. Stir until well combined.
  • Line a muffin tin with 12 cupcake liners. Evenly distribute the crust mixture among the liners and press down firmly.
  • Bake the crusts in the preheated oven for 5 minutes. Remove and let cool.

3. Make the Cheesecake Filling:

  • In a large bowl, beat 16 oz of non-fat cream cheese until smooth and creamy.
  • Add 2 large egg whites, one at a time, beating well after each addition.
  • Mix in 1 tablespoon of vanilla extract and 2 tablespoons of lemon extract.
  • Gradually add 1/2 cup of Swerve or Monkfruit confectioners’ sweetener, beating until the mixture is smooth.
  • Spoon the cheesecake filling evenly over the pre-baked crusts.

4. Bake the Cheesecake:

  • Bake for 30 minutes. Turn off the oven and let the cheesecakes sit in the oven with the door slightly ajar for 20 minutes to prevent cracking.

5. Prepare the Blueberry Compote:

  • In a small saucepan, cook 1 cup of blueberries over medium heat for about 10 minutes until they form a thick sauce.
  • Optionally, add 1 tablespoon of sugar-free sweetener if a sweeter compote is desired.
  • Allow the compote to cool before drizzling over the cheesecakes.

6. Chill and Serve:

  • Refrigerate the cheesecakes for at least 2 hours. Top with blueberry compote before serving.

Nutritional Information

Per Serving (1 Cheesecake Cupcake):

  • Calories: 190
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 8g

Weight Watchers Points

For the Entire Recipe:

  • SmartPoints® (per serving): 4 points

Note: Points can vary depending on specific ingredient brands and adjustments. For the most accurate points, use the WW app or website to calculate based on your personal plan.

Tips for Ultra-Low Points:

  1. Use Non-Fat Cream Cheese: This significantly reduces the fat content and overall points of the recipe.
  2. Replace Eggs with Egg Whites: Egg whites reduce fat and calories compared to whole eggs.
  3. Minimize Butter: Using less butter helps to lower the fat content in the crust.

Enjoy this ultra-low-point cheesecake with blueberry compote as a guilt-free dessert that fits seamlessly into your WW plan. Its rich flavor and satisfying texture will make it a favorite for anyone seeking a low-point indulgence. For more recipes and healthy eating tips, stay tuned to our website!

Feel free to share this recipe with friends and family who are also on a WW journey or anyone looking for delicious, low-point dessert options.