These decadent Mini Cheesecakes are the perfect sweet treat when you need to satisfy that dessert craving. And at just 2 Points + and less than 100 calories each, they will make any Weight Watchers dessert recipe lover a happy camper. I found a traditional mini cheesecakes recipe online, similar to what my mom used to use, and then just subbed out half of the cream cheese for fat free Greek yogurt (seriously, is there any place I can’t use this stuff?!?!?), and used a light cream cheese for the rest. I also used less sugar and added in some vanilla to help keep it sweet. Also, by using Reduced Fat Vanilla Wafers instead of the regular ones, you get a fantastic mini cheesecake for a LOT less fat calories and Weight Watchers Points. I topped mine with fresh blueberries and strawberries since I was making them for a Fourth of July party and I wanted a Red, White and Blue Dessert, but you can really use any fresh fruit you’d like. I’ve made them with cherries, with mangoes and papaya, and with kiwi. They are divine!! Enjoy.


Ginger Nut Biscuits

2 biscuit(s), crushed

Coconut Oil

1 teaspoons

Philadelphia Light Medium Fat Soft Cheese

70 g


80 g


40 g, ripe, plus 4 extra to decorate

Icing Sugar

4 teaspoons, level

Vanilla Extract

¼ teaspoons, level


½ zest(s) of 1



  1. Mix the crushed gingernuts and coconut oil together and divide between 4 small glasses, then press down with the back of a teaspoon to make a firm base. Chill the bases while you make the filling.
  2. In a bowl mix together the Philadelphia and quark until smooth. Using a fork, crush the strawberries in a separate bowl. Mix 1/3 of the crushed strawberries into the Philadelphia mixture, along with the icing sugar, vanilla extract and lemon zest, then swirl the rest of the strawberries through the mixture and divide between the 4 glasses. Top each glass with a whole strawberry.
  3. Put the glasses on a small tray and chill for at least 2 hours to set, then serve.
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