This Funfetti Cheesecake is made with Greek yogurt, eggs, sweetener, a bit of Funfetti cake mix, and sprinkles-it’s high in protein, low in points, and is the perfect guilt-free sweet dessert.
Servings: Makes 8 servings
GREEN PLAN: 2 SmartPoints per serving if using liquid egg substitutes or 3 Smartpoints per serving if using 3 whole eggs
BLUE PLAN: 1 SmartPoint per serving
PURPLE PLAN: 1 SmartPoint per serving
This Funfetti version of my cheesecake was inspired by one of Instagram favorites, andes_ww_journey.
WHAT INGREDIENTS DO I USE TO MAKE THIS CHEESECAKE?
NON-FAT GREEK YOGURT:
The nonfat Greek yogurt is the main ingredient for this cheesecake. I recommend using a thick nonfat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for these cheesecakes. Remember all yogurt contains whey. Have you have ever opened a container of yogurt and have noticed a thin layer of clear liquid is sitting on top? That liquid is known as WHEY. Whey contains milk protein, calcium and vitamin D. We know that yogurt tends to carry a lot of whey, you may notice the whey sitting over the cheesecake after it has been cooled in the refrigerator for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey.
Sugar-free pudding gives a low cheesecake flavor. The nonfat Greek yogurt sugar-free pudding is used as an alternative for cream cheese that is used to make the full-fat cheesecakes. When the pudding is combined with the nonfat Greek yogurt and eggs it makes the texture nice and thick. You can substitute the sugar-free Jell-o pudding for regular. The point value would be 2 points per slice if sliced into 10 servings.
These low point cheesecakes rely on eggs for their thickening power. When raw egg proteins unwind and link together thickening will occur, which is what happens when eggs cook. You can substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs. For the WW GREEN plan, you may substitute the 3 eggs for 3/4 cup liquid egg substitute which lowers the point value per serving.