This Low Point 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.

How did this Low Point Cheesecake came to be?

Creamy rich cheesecake has always been a favorite of mine. In fact instead of birthday cake-I always prefer having cheesecake as my birthday dessert.  I just love the  rich, decadent dense, smooth, and creamy consistency it has. After being a WW ( Weight Watchers) member for so many years,  I was determined to create a cheesecake recipe that would curb my craving for cheesecake without having to use my weekly points for.  

 I needed an alternative to the full fat cheesecake that I could enjoy weekly rather than on special occasions.  I created this Low Point Cheesecake recipe just a few months after the Freestyle Program announced the new zero point foods which included eggs and non fat plain Greek yogurt. I spent months developing what I feel is the BEST alternative to cheesecake you’ll find that is so low in points.  To keep it low in points-I deicide to make it crustless. Now, you can add a crust if you desire. But-what I really love about this cheesecake recipe is that it’s low in calories, low in points, but high in protein, and makes for a delicious guilt free dessert. 

This Funfetti version of my cheesecake was inspired by one of Instagram favorites, andes_ww_journey. She was the creative mind behind adding a little of the Funfetti cake mix into my Plain Jane Cheesecake recipe. The 3 Tbsp of the cake mix really adds a nice texture to the cheesecake.

What other variations of this cheesecake can I make?

Once I had the base of this cheesecake recipe created I knew the possibilities were endless….from there I began to create all sorts of flavors…if you have’t tried it..may I suggest starting with these flavors:

White Chocolate Oreo Cheesecake

Lemon Cheesecake

Pumpkin Pie Cheesecake

White Chocolatier Cheesecake 

Mocha Chocolate Cheesecake

What Ingredients do I use to make this Funfetti Cheesecake?

• Non Fat Greek Yogurt: The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat 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 this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge 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: The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The non fat Greek Yogurt and the sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value may vary with this substitute. 
• Sprinkles 
• Cake batter, vanilla, or butter extract
• Funfetti Cake Mix– adding just 3 Tbsp of cake mix makes for a thicker more denser cheesecake. You can omit this if desired.
• Eggs:These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol; you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs
• Sweetener: For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

Where can I buy Lakanto Monkfruit?

You can purchase it online using the link below:

Plus save 20% on all non sale items with promo code: pound20

How do I make this Funfetti Cheesecake?

Preheat oven to 350 degrees.

In mixing bowl add eggs, extract, sweetener.

Whisk until well combined.

Add yogurt, Funfetti cake mix, extract, dry pudding, and sprinkles; mix well using a wire whisk. 

Pour into a lightly greased with non stick cooking spray pie dish or springform pan.

Bake for 30 minutes.

Let it cool for about 15-20 minutes before covering it with plastic wrap. 

Let it chill overnight in the refrigerator.

How do I store the cheesecake?

The cheesecake can be stored in an airtight container in the refrigerator for 7-10 days or freeze for up to 3 months. Place the cheesecake in the refrigerant overnight to thaw.

Ingredients:

• 3 eggs or 3/4 cup liquid egg substitute 
• 3 cups nonfat plain Greek yogurt (I recommend Chobani or Fage)
• 1 ( 1.0 oz.) small box Jell-O Sugar-Free Cheesecake Instant Pudding Mix ( or you can use lemon or vanilla)
• 2 tsp cake batter or butter extract (optional) 
• 3 Tbsp or 30 grams Funfetti Cake Mix
• 3 Tbsp sugar substitute ( I use Lakanto Monkftuit Sweetener) I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake
• 2 Tbsp sprinkles 

Directions:

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, extract, substitute. Whisk until well combined.
3. Add yogurt, Funfetti cake mix, dry pudding, and sprinkles; mix well using a wire whisk. 
4. Pour into a lightly sprayed with non stick cooking spray pie dish or springform pan. I use a 9 inch springform pan.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap. 
7. Let it chill overnight or for at least 12 hours in the refrigerator.
    

Cheesecake Tips:

1. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
2. It’s recommended to chill overnight before eating.
3. It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
4. I recommend using a thick non fat Greek yogurt such as: Chobani or Fage. There is a big difference in how the cheesecake sets when you use a thicker yogurt.
5. It is best to mix the ingredients by hand using a hand whisk. That way the yogurt stays nice and thick. 

Makes 8 slices

2 Points® per slice

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.