Easy Mini Cherry Cheesecake Cups (WW – 4 Points)!

🍒 Easy Mini Cherry Cheesecake Cups (WW – 4 Points)
These mini cheesecake cups are creamy, lightly sweet, and perfectly portion-controlled. Made with reduced-fat ingredients and a sugar substitute, they’re a great low-point dessert that still feels indulgent—perfect for satisfying sweet cravings without overdoing it.
🧾 Ingredients (Makes 18 cups)
18 vanilla wafers
2 (8 oz) reduced-fat cream cheese, softened
¾ cup granulated sugar substitute (stevia/monk fruit blend)
2 eggs
2 teaspoons vanilla extract
18 tbsp no-sugar-added cherry pie filling
👩‍🍳 Instructions
1. Preheat Oven
Heat oven to 350°F (175°C)
Line a muffin tin with 18 paper liners
2. Make Crust
Place 1 vanilla wafer in the bottom of each liner
3. Prepare Filling
Beat cream cheese until smooth
Add sugar substitute, eggs, and vanilla
Mix until creamy and lump-free
4. Fill Cups
Spoon mixture into liners, about ⅔ full
5. Bake
Bake for 15 minutes or until centers are set
6. Cool & Top
Cool for 10 minutes
Top each with 1 tablespoon cherry filling
7. Chill
Refrigerate until fully chilled before serving
⚖️ Weight Watchers Points
4 SmartPoints per cup
Works for Green / Blue / Purple plans
👉 To reduce points further:
Use fat-free cream cheese
Swap wafers for a lighter crust or skip entirely (crustless version)
🩺 Diabetic-Friendly Tips
Use no-sugar-added filling only
Choose a high-quality sugar substitute (no added sugar blends)
Keep to 1 serving to manage blood sugar
❓ Q&A
❓ Can I make these crustless?
Yes! Skip the wafer to lower carbs and points.
❓ Can I use other toppings?
Absolutely:
Blueberries
Strawberries
Sugar-free chocolate drizzle
❓ How long do they last?
Fridge: up to 4–5 days
Freezer: up to 2 months
❓ Why did my cheesecakes crack?
Overbaking or overmixing can cause cracks—don’t overbeat the batter.
💡 Tips
Let cream cheese fully soften for a smooth texture
Use a cookie scoop for even portions
Chill well—flavor improves after a few hours.