Creating Weight Watchers Cheesecake Cups is a delightful journey, blending wholesome ingredients into individual servings of creamy indulgence. The kitchen becomes a sanctuary of creativity, each step infused with anticipation for the final result.

To begin, the graham crackers are crushed into fine crumbs, their sweet aroma filling the air as they are combined with melted butter. The mixture is pressed into the bottoms of each muffin cup, forming a sturdy foundation for the cheesecake cups to come.

Next, the cream cheese takes center stage, its tangy richness softened to perfection and whipped with granulated sugar and vanilla extract. The addition of non-fat Greek yogurt adds a subtle tanginess and creamy texture, while the eggs bind the mixture together, ensuring a velvety smooth consistency.

As the cheesecake batter is spooned into each muffin cup, the kitchen is filled with the promise of decadence. Each cup is a canvas awaiting its finishing touches, a blank slate ready to be adorned with the vibrant colors of fresh berries or fruit.

With tender care, the muffin tin is placed in the oven, the cheesecake cups baking to golden perfection. As they bake, the tantalizing aroma of vanilla and cream cheese fills the kitchen, teasing the senses with the promise of sweet satisfaction.

Once cooled and chilled, the cheesecake cups are ready to be enjoyed. With each creamy bite, the flavors meld together in perfect harmony, a symphony of sweetness and tanginess that dances across the palate.

Topped with fresh berries or fruit, each cheesecake cup becomes a work of art, a celebration of flavor and texture that delights both the eyes and the taste buds. Whether enjoyed as a guilt-free dessert or a midday pick-me-up, these Weight Watchers Cheesecake Cups are sure to bring joy to all who indulge in their deliciousness.


  • 1 cup graham cracker crumbs (about 8 whole graham crackers)
  • 2 tablespoons unsalted butter, melted
  • 8 ounces reduced-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup non-fat Greek yogurt
  • 2 large eggs
  • Fresh berries or fruit for topping (optional)


  1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease each cup with non-stick cooking spray.
  2. Prepare Crust: In a medium bowl, mix together graham cracker crumbs and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, creating a firm crust.
  3. Prepare Filling: In a large mixing bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add Greek yogurt and beat until well combined. Add eggs one at a time, mixing well after each addition until fully incorporated.
  4. Fill Muffin Cups: Divide the cheesecake filling evenly among the muffin cups, filling each almost to the top.
  5. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cheesecake is set and the edges are lightly golden. The centers may still jiggle slightly, but they will firm up as they cool.
  6. Cool and Chill: Remove the cheesecake cups from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. Once cooled, refrigerate the cheesecake cups for at least 2 hours, or until chilled and set.
  7. Serve: Before serving, top each cheesecake cup with fresh berries or fruit if desired. Enjoy!

Nutritional Information (per cheesecake cup):

  • Calories: Approximately 140 kcal
  • Total Fat: Approximately 8g
    • Saturated Fat: Approximately 4g
    • Trans Fat: 0g
  • Cholesterol: Approximately 50mg
  • Sodium: Approximately 160mg
  • Total Carbohydrates: Approximately 12g
    • Dietary Fiber: Approximately 0g
    • Sugars: Approximately 8g
  • Protein: Approximately 4g