-- Advertisements--

It’s a delicious Low Point Funfetti Cheesecake made from Greek yogurt eggs, sweetener, and a small amount of Funfetti cake mix and sprinkles. It’s rich in protein and low in points and the ideal sweet treat that is guilt-free.

Weight Watchers Funfetti Cheesecake

What was the reason the idea of Low Point Cheesecake came to be?

The creamy, rich cheesecake is always a favorite of mine. I always prefer cheesecake for my birthday treat instead of cake for birthdays, and I enjoy the rich, deliciously thick, smooth and creamy consistency it provides. After having been a WW ( Weight Watchers) member for many years, I wanted to develop a recipe for cheesecake that would satisfy my love for cheesecake and not have to count my weekly points.

Low Point Cheesecake

I was looking for a substitute for full-fat cheesecake that I could eat regularly instead of during occasions. I developed this low-point cheesecake recipe only a few years after Freestyle Program announced the new zero-point foods that included eggs and pure Greek yogurt. I spent many months figuring out what I consider the most delicious cheesecake alternative you’ll discover that’s extremely low in point. To reduce issues, I decided to make it non-crusty. It is possible to include a crust if you want. However, I like this cheesecake recipe because it’s low on calories, not high in points, but is high in protein and is a wonderful guilt-free dessert.

How can you make it? Funfetti Cheesecake?

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add eggs, extract, sweetener.

-- Advertisements--

3. Mix until well blended.

4. Mix in the yogurt, a mix of Funfetti cake mix powder, dried pudding and sprinkles; mix thoroughly with an electric whisk.

5. Pour it into a lightly oiled cooking spray of a nonstick pie dish springform pan.

6. Cook for about 30 mins.

7. Let it cool for approximately 15 to 20 minutes before covering it with plastic wrap.

8. Allow it to chill for a few hours in the frig.

How can I keep this cheesecake?

It can be kept inside an airtight container inside the refrigerator for 7 to 10 days or frozen for at least three months. Place the cheesecake in the fridge overnight to allow it to defrost.

Ingredients:

  • Three eggs, or 3/4 cup of liquid egg substitute
  • 3 cups plain nonfat Greek yogurt (I suggest Chobani as well as Fage)
  • 1 ( 1.0 oz.) tiny container Jell-O Sugar-Free Chocolate Cheesecake instant pudding mix ( or mix vanilla or lemon)
  • 2 Tbsp cake batter or butter extract (optional)
  • Three tablespoons or 30 grams of Funfetti Cake Mix
  • Three tablespoons sugar substitute ( I use Lakanto Monkftuit sweetener) I would recommend using a sugar substitute that is granulated. Still, if the sugar substitute isn’t Granulated, it will give a rough texture to the cheesecake.
  • 2 Sprinkles, two tablespoons

Directions:

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, add eggs, extract, substitute. Mix until well combined.
  3. Mix in yogurt, the Funfetti cake mix, dried pudding and sprinkles; mix thoroughly with the wire whisk.
  4. Pour the mixture into a dish lightly sprayed with cooking spray that is a nonstick pie dish. I use a 9-inch springform pan.
  5. For 30 minutes, bake.
  6. Allow it to cool for around 15 minutes, then cover it in plastic wrap.
  7. It should be chilled throughout the night or up to 12 hours in the fridge.

Cheesecake Tips:

  • It might appear jiggly initially; however, it will begin to set once it’s chilled. Allow it to cool for 15 minutes before covering them with a wrapper and letting them cool overnight in the fridge.
  • It’s suggested to let the food chill overnight before eating.
  • It could take up to 12 hours to allow the texture and flavor to be fully set. The longer it is chilled, the better the taste.
  • I suggest using a thick nonfat Greek yogurt, such as Chobani and Fage. There’s a huge variation in how the cheesecake is set using thicker yogurt.
  • It is recommended to mix the components in a hand-held manner so that the yogurt remains lovely and thick.

The recipe makes 8 slices

2-3 PersonalPoints™ per serving
This number shows the PersonalPoints™ range. The points will vary based on your depending on your zero-point food list.

Yield: 8

Weight Watchers Funfetti Cheesecake

Weight Watchers Funfetti Cheesecake

It's a delicious Low Point Funfetti Cheesecake. It's rich in protein and low in points and the ideal sweet treat that is guilt-free.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 40 minutes

Ingredients

  • Three eggs, or 3/4 cup of liquid egg substitute
  • 3 cups plain nonfat Greek yogurt (I suggest Chobani as well as Fage)
  • 1 ( 1.0 oz.) tiny container Jell-O Sugar-Free Chocolate Cheesecake instant pudding mix ( or mix vanilla or lemon)
  • 2 Tbsp cake batter or butter extract (optional)
  • Three tablespoons or 30 grams of Funfetti Cake Mix
  • Three tablespoons sugar substitute ( I use Lakanto Monkftuit sweetener) I would recommend using a sugar substitute that is granulated. Still, if the sugar substitute isn't Granulated, it will give a rough texture to the cheesecake.
  • 2 Sprinkles, two tablespoons

Instructions

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, add eggs, extract, substitute. Mix until well combined.
  3. Mix in yogurt, the Funfetti cake mix, dried pudding and sprinkles; mix thoroughly with the wire whisk.
  4. Pour the mixture into a dish lightly sprayed with cooking spray that is a nonstick pie dish. I use a 9-inch springform pan.
  5. For 30 minutes, bake.
  6. Allow it to cool for around 15 minutes, then cover it in plastic wrap.
  7. It should be chilled throughout the night or up to 12 hours in the fridge.

Cheesecake Tips:

  • It might appear jiggly initially; however, it will begin to set once it's chilled. Allow it to cool for 15 minutes before covering them with a wrapper and letting them cool overnight in the fridge.
  • It's suggested to let the food chill overnight before eating.
  • It could take up to 12 hours to allow the texture and flavor to be fully set. The longer it is chilled, the better the taste.
  • I suggest using a thick nonfat Greek yogurt, such as Chobani and Fage. There's a huge variation in how the cheesecake is set using thicker yogurt.
  • It is recommended to mix the components in a hand-held manner so that the yogurt remains lovely and thick.

Notes

The recipe makes 8 slices

2-3 PersonalPoints™ per serving

This number shows the PersonalPoints™ range. The points will vary based on your depending on your zero-point food list.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 4ggSaturated Fat: 1ggTrans Fat: 0ggUnsaturated Fat: 0ggCholesterol: 79mgmgSodium: 112mgmgCarbohydrates: 9ggFiber: 0ggSugar: 4ggProtein: 8gg
-- Advertisements--

Write A Comment

Skip to Recipe