Photo of Individual Strawberry & Chocolate-Topped Crustless Cheesecakes by WW

Individual Strawberry & Chocolate-Topped Crustless Cheesecakes

Points® value
Total Time
1 hr 35 min
15 min
20 min
We love the built-in portion control with these muffin-tin cheesecakes. A combination of Neufchatel cheese and nonfat Greek yogurt creates creamy, tangy richness, and monk fruit sweetener lowers the sugar content. You can freeze any leftover cheesecakes—a good reason to double the recipe—for up to three months. If you’re cooking in foil muffin liners, you won’t need to coat them with cooking spray; if using paper liners, coat them lightly.


Cooking spray

4 spray(s)

Plain fat free Greek yogurt

½ cup(s)

Neufchâtel cheese

4 oz, softened

Monk fruit sweetener with erythritol

½ cup(s), divided

Vanilla extract

1 tsp(s)


1 large

Egg whites

1 serving(s), large


1 cup(s), sliced

Bittersweet chocolate

1 oz, shaved or grated


  1. Preheat the oven to 325°F. Line a muffin tin with foil or paper liners; if using paper liners, coat them with cooking spray.
  2. In a food processor, pulse the yogurt and Neufchatel until smooth. Add 7 tbsp monk fruit sweetener and vanilla; process until well blended. Add the egg and egg white; process just until well combined. Divide the batter evenly among the muffin cups. Bake until the cheesecakes are mostly set but are still wobbly in the center, 18 to 20 minutes. Cool cheesecakes to room temperature, then chill until completely set. (They will sink slightly in the middle.)
  3. In a small bowl, combine the strawberries and the remaining 1 tbsp monk fruit sweetener. Let stand until juicy, about 20 minutes. Top each cheesecake with about ¼ cup strawberries; sprinkle the chocolate over the top.
  4. Serving size: 1 cheesecake