Gluten-Free Weight Watchers Berry Cheesecake Pie
A lighter take on classic cheesecake that combines creamy ricotta cheese with fresh blueberries and raspberries in a convenient pie format. This Weight Watchers-friendly dessert delivers rich cheesecake flavor with fewer calories, making it perfect for guilt-free entertaining or special occasions. The ricotta creates a smooth, protein-rich filling while warm nutmeg adds aromatic depth. Fresh berries provide natural sweetness and beautiful color contrast.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Place ricotta cheese in food processor
- 3
Process cheese until smooth
- 4
Add egg, egg white, sugar, nutmeg, and vanilla to food processor
- 5
Process mixture until all ingredients are well combined
- 6
Transfer mixture into frozen pie crust using a spoon
- 7
Bake pie in preheated oven for 45 to 50 minutes or until knife inserted in center comes out clean
- 8
Let cool completely
- 9
Garnish by placing berries on top of pie
- 10
Cut pie into 8 equal pieces
Tips
Process ricotta thoroughly to eliminate any graininess for the smoothest possible filling texture.
Cool pie completely before adding berry garnish to prevent berries from sinking into the filling.
Use a sharp knife dipped in warm water between cuts for clean, neat slices.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead without berry garnish
Serve chilled or at room temperature
Common Mistakes
Don't skip cooling completely to avoid berry garnish sinking
Don't overprocess ricotta to avoid breaking down texture
Substitutions
thaw and drain first
FAQ
Can I use frozen berries instead of fresh?
Yes, thaw frozen berries completely and drain excess liquid before using as garnish to prevent watery results.
How long will this pie keep in the refrigerator?
Store covered in refrigerator for up to 3 days for best quality and food safety.
Can I freeze this cheesecake pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw in refrigerator and add fresh berry garnish.