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One Point Funfetti Cheesecake

This One 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.

Servings: Makes 8 servings

GREEN: 2 SmartPoints per serving if using liquid egg substitutes or 3 Smartpoints per serving if using 3 whole eggs

BLUE: 1 SmartPoint per serving

PURPLE: 1 SmartPoint per serving

 

If you haven’t tried my low point cheesecakes you must give them a try. They have and will continue to be a staple in my wellness journey.

Here is a list of a few of my favorites: 

White Chocolate Oreo Cheesecake

Mocha Chocolate Cheesecake

Lemon Cheesecake

Pumpkin Pie Cheesecake

White Chocolatier Cheesecake 

 

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 Ingredients do I use to make this 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 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 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 would be 2 point per slice, if sliced into 10 servings. 

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. If you are following the WW GREEN plan you may substitute the 3 eggs for 3/4 cup liquid egg substitute which lowers the point value per serving. 

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

Click HERE to purchase the Lakanto Monkfruit Sweetener.

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

 

What could I use for a low point crust?

Want to add a crust to this cheesecake? May I suggest using my Lightened Up Graham Cracker Crust is perfect. It’s only 4 SmartPoints per serving and adds a delicious graham cracker taste to the cheesecake.

You can find the recipe here.

 

 

To make this One Point Funfetti Cheesecake you will:

Preheat oven to 350 degrees.

Add eggs and sugar substitute in a large mixing bowl. 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.

 

 

What do I bake the cheesecake in?

 I use this 9-inch Springform pan.  You can also use a 9-inch pie dish if you wish.

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 greased 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.
     

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. 

Servings: Makes 8 servings

GREEN:2 SmartPoints per serving if using liquid egg substitutes or 3 Smartpoints per serving if using 3 whole eggs

BLUE:1 SmartPoint per serving

PURPLE:1 SmartPoint per serving

 

Yield: 8

One Point Funfetti Cheesecake

One Point Funfetti Cheesecake

One 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.

Author: thepounddropper.com

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

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 instant sugar free/fat free cheesecake, lemon or vanilla pudding
  • 3 Tbsp or 30 grams Funfetti Cake Mix
  • 2 tsp cake batter or butter extract (optional)
  • 3 Tbsp sugar substitute ( I use Lakanto Monkfruit Sweetener ) I recommend using a white granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake
  • 2 Tbsp sprinkles

Instructions

    1. Preheat oven to 350 degrees.
    2. In mixing bowl add eggs, extract, sugar 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 greased 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 in the refrigerator.

    Servings: Makes 8 servings

    GREEN: 2 SmartPoints per serving if using liquid egg substitutes or 3 Smartpoints per serving if using 3 whole eggs

    BLUE: 1 SmartPoint per serving

    PURPLE: 1 SmartPoint per serving

Notes

  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.
  6. 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. I will usually place a sheet of parchment paper over the top of the cheesecake which helps absorb some of the whey. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 79mgSodium: 112mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

Janelle

Wednesday 14th of April 2021

Honestly, this is crazy good!!!! It's so creamy!!!

Heather Mosgeller

Saturday 20th of March 2021

Making this for the first time. If i wanted to add in a store bought reduced fat graham cracker crust, would I still use the spring pan ? Or mix and pour into the crust and have it set/fridge in that?

Lindsay Kehl

Tuesday 23rd of March 2021

Hi Heather

No, you won't need to use a spring pan if use a store bought graham cracker crust. Just pour the mixture into that crust and bake as directed.

Thanks

Christy

Monday 15th of February 2021

Note that this is actually 2 points per slice (on Blue) if you add in everything in the recipe, including sprinkles and extract.

Lindsay Kehl

Tuesday 16th of February 2021

Hi Christy

The point value may vary depending on the brand of ingredients you use. The point value was calculated using the following:

30 gm Pillsbury Funfetti Cake Mix- 5 points 1 package of the sugar free instant pudding- 3 points Sprinkles- 2 points Extract- 1 point

The eggs and non fat plain Greek yogurt is 0 points on the BLUE and PURPLE plan.

That comes out to 1 point per serving. Keep in mind if you use a different brand of pudding or cake mix it will vary in points

Thanks so much

Amanda

Friday 12th of February 2021

If you use regular cheesecake pudding (3.4oz), do I use the whole box since its bigger than the sugar free boxes (1oz)? I know it doubles the points :)

Lindsay Kehl

Sunday 14th of February 2021

Hi Amanda

Yes, You'll use the 3.4 oz of regular pudding mix if you're making it without the sugar free mix.

Thanks

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