I know... jealous, aren't you?
One of my favorite things in this world is and has always been Funfetti anything.
Cake, cupcakes, ice-cream, vodka... cheesecake?
I'll admit. My first attempt at creating this skinny cheesecake recipe was a total flop. A catastrophe of epic proportions. It was ridiculous how sad I was to see all those fun little rainbow sprinkles in ruin.
If there's one thing in this house we love... it's sprinkles. I've said it before and I'll say it again... we go through a lot of sprinkles. My daughter wants them on muffins, bananas, yogurt, anything and everything.
Fot this particular cheesecake I used some happy and bright Easter sprinkles, but you can use whatever jimmies you want!
I say 'jimmies' because you do not want to use nonpareils, they will bleed into the batter and change the color of the cheesecake mixture.
Skinny Funfetti Cheesecake
Servings: 16 • Size: 1 Slice • Calories: 148.9 • Fat: 6.2 g • Carb: 17.2 g • Fiber: 0.5 g • Protein: 5.6 g • Sugar: 10.9 g • Sodium: 218.2 mg
3/4 C. Graham Cracker Crumbs
2 Tbsp. Light Butter, Softened
8 Oz. Neufchatel (1/3 Less Fat Cream Cheese)
8 Oz. Fat Free Cream Cheese
1/2 C. Sugar
1/2 C. Vanilla Greek Yogurt
2 Egg Whites
1 1/2 Tbsp. Corn Starch
1 Tbsp. Flour
1/2 Tsp. Vanilla
1/2 Tsp. Lemon Zest
1/2 C. Jimmies (Sprinkles)
1 Oz. Baker's Semi-Sweet Chocolate, Chopped
Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs and butter until combined. Coat the inside of a 10" spring form pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 5 minutes. Let cool, about 10 minutes.
During the mean time, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, then beat in the greek yogurt on a lower setting. Lightly whisk the egg whites in a bowl, then add to the cheese mixture along with the whole egg, corn starch, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Add the sprinkles to the mixture last and fold in until distributed pretty evenly through the cheesecake mixture. Pour over the cooled crust.
Bake until the cake is set but the center still jiggles, about 40 minutes. Remove from the oven and run a knife around the edge, then cool. Melt the chocolate in the microwave in 30 second intervals, careful not to burn! Drizzle the melted chocolate over the cheesecake.
Chill in the fridge until firm then slice into 16 wedges to serve.