Servings: 12
Ingredients:
- 3 (8 oz) packages light cream cheese – 0 points
- 1 cup granulated erythritol or monk fruit sweetener – 0 points
- 1 ½ tsp vanilla extract – 0 points
- 2 (8 oz) cans reduced-fat crescent roll dough – 5 points per serving
- 2 Tbsp melted light butter or butter spray – 1 point total
- 1 tsp ground cinnamon – 0 points
- 2 Tbsp sliced almonds – 1 point
Instructions:
- Preheat oven: 350°F (175°C).
- Make cheesecake filling: Beat softened light cream cheese with sweetener and vanilla extract until smooth.
- Prepare dough layers: Roll each piece of reduced-fat crescent roll dough into a 9×13-inch rectangle. Press one piece into a 9×13-inch baking dish to cover the bottom evenly.
- Assemble layers: Spread cream cheese mixture over bottom dough. Cover with remaining dough, stretching gently.
- Add topping: Drizzle melted light butter over top. Mix cinnamon with a pinch of sweetener and sprinkle over dough. Add sliced almonds.
- Bake: 45 minutes or until golden brown and cheesecake filling is set.
- Cool & serve: Let cool completely before cutting into 12 squares.
WW Points (approx. per serving, 12 servings):
- With light crescent dough and sweetener: 6 points per serving
- Optional: omit almonds to save 1 point → 5 points per serving
Tips:
- Use light cream cheese and reduced-fat crescent rolls to cut points without sacrificing creaminess.
- Cool completely before cutting for neat squares.
- Can be stored in the fridge for up to 4 days; microwave 10–15 seconds for soft, warm bites.
Sooooooooo goooooD!!!!!!!!!!!
