I am a sucker for pretty things that are the color pink. When I went to Target a few weeks ago, I spotted pink and red sprinkles, small vases with love quotes and sparkly valentines day cards and of course I just had to purchase them. Adam loves funfetti just as much as I do (soulmate!), so last week I made this cheesecake as his Birthday cake. I used my Valentine’s Day sprinkles in this recipe and it turned out better than we expected for being so “healthy”. This would be perfect to make for your significant other this weekend since bikini season is right around the corner… Um, hopefully.
Skinny Funfetti Cheesecake {Valentine’s Day Style}
Ingredients:
- 2 sleeves of Low Fat Graham Cracker (Or use Gluten – Free), crushed in food processor or by hand
- 3 Tbsp. Light Butter, Softened
- 8 Oz. Neufchatel
- 8 Oz. Fat Free Cream Cheese
- 1/2 C. Organic Sugar
- 6 oz. Vanilla Greek Yogurt
- 1 Egg
- 1/4 cup Egg Whites (or from 2 Eggs)
- 1 1/2 Tbsp. Corn Starch
- 1 Tbsp. Flour
- 1/2 Tsp. Vanilla
- 1/2 C. Valentine’s Day Sprinkles
Directions:
- 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.
- 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 and vanilla.
- 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.
