For the Crust:

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 teaspoons granulated sugar

For the Cheesecake Filling:

8 oz (1 cup) fat-free cream cheese, softened
1/2 cup non-fat Greek yogurt
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 large egg

For the Cherry Topping:

1 can (21 oz) no-sugar-added cherry pie filling


In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 teaspoons of sugar. Mix until the crumbs are evenly coated with the butter.
Divide the graham cracker mixture among the jars, pressing it down to form the crust at the bottom of each jar.
In a separate mixing bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy. Add 1/4 cup sugar and continue to mix until well combined.
Stir in the vanilla extract and flour until the mixture is smooth.
Add the egg and mix until everything is well incorporated, but do not overmix.
Spoon the cheesecake filling over the graham cracker crust in each jar.
Place the jars in a baking dish and fill the dish with enough water to reach halfway up the sides of the jars. This will help prevent cracking.
Bake in a preheated oven at 325°F (163°C) for 25-30 minutes or until the cheesecakes are set but still slightly jiggly in the center.
Remove the jars from the oven and allow them to cool to room temperature. Then, refrigerate them for at least 2 hours or until fully chilled and set.
Once the cheesecakes are chilled, spoon the no-sugar-added cherry pie filling over the top of each jar.
Serve your individual W/W cherry cheesecake jars, and enjoy!
These mini cherry cheesecake jars are a great way to indulge in a sweet treat while staying on track with your W/W plan. Be sure to calculate the WW points based on the specific ingredients you use to stay within your daily allowance.

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