1/8th of cake: 187 calories, 3g fat, 378mg sodium, 29g carbs, <0.5g fiber, 24.5g sugars, 11.5g protein -- PointsPlus® value 5*
Sure, candy canes are typically associated with December holidays... But this criminally delicious cheesecake is worth making TODAY!
16 oz. fat-free cream cheese, room temperature
1/2 cup granulated white sugar, or HG Alternative
1 tsp. vanilla extract
6 oz. (about 2/3 cup) fat-free vanilla Greek yogurt, room temperature
1/2 cup liquid egg whites (about 4 egg whites), room temperature
2 tbsp. all-purpose flour
2 standard-sized candy canes or 8 mini candy canes, crushed
1/4 cup mini semi-sweet chocolate chips
Optional topping: Fat Free Reddi-wip
Preheat oven to 350 degrees. Spray a 9-inch springform cake pan with nonstick spray.
In a large bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth with an electric mixer set to medium speed, 1 - 2 minutes.
Continue to beat while gradually adding yogurt, egg whites, and flour. Beat until thoroughly mixed, about 2 minutes.
Stir in half of the candy canes. Evenly pour mixture into the cake pan.
Sprinkle with chocolate chips. Bake until firm, 40 - 45 minutes.
Sprinkle with remaining crushed candy canes. Let cool completely. Refrigerate until chilled.
Release springform, slice, and serve!
MAKES 8 SERVINGS
HG Alternative: Swap out the sugar for the same amount of Splenda No Calorie Sweetener (granulated), and each serving will have 144 calories, 18g carbs, and 12g sugars (PointsPlus® value 4*).