Photo of Crustless vanilla cheesecake by WW

Crustless vanilla cheesecake

Points® value
Total Time
5 hr 15 min
10 min
1 hr 5 min
The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavour similar to cream cheese. The finished dish ends up as a dead ringer, flavour and texture wise, for a ricotta cheesecake. While we love this vanilla version, you could go in a citrus direction by stirring in a tablespoon of lemon zest.


Cooking spray

4 spray(s)

Fat free cottage cheese

4 cup(s)

Monk fruit sweetener with erythritol


Plain fat free Greek yogurt

½ cup(s)

Vanilla extract

1½ tbsp(s)


3 large


1 cup(s)


  1. Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
  2. In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
  3. Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
  4. Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top the cheesecake with raspberries before serving.
  5. Serving size: 1 slice