Fluffy Peppermint Cheesecake with Chocolate Lace Shards

Fluffy Peppermint Cheesecake with Chocolate Lace Shards

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From: Diabetic Living Magazine

Who doesn't love cheesecake? The filling in this recipe is made with a blend of reduced-fat cream cheese, marshmallow creme and Greek yogurt, so it's not as dense as most cheesecakes. It's topped with light dessert topping and sprinkled with a sweet and crunchy mint topping.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Peppermint Cheesecake
  • 1¼ cups finely crushed low-fat graham crackers
  • ¼ cup flaxseed meal
  • ⅓ cup tub-style vegetable oil spread, melted
  • 1 (8 ounce) package reduced-fat cream cheese (Neufchatel), softened
  • 1 (7 ounce) jar marshmallow creme
  • 1 (6 ounce) container plain nonfat Greek yogurt
  • ½ teaspoon peppermint extract
  • ¾ cup refrigerated or frozen egg product, thawed or 3 eggs, lightly beaten
  • 1½ cups frozen light whipped dessert topping, thawed
  • Chocolate Lace Shards
  • 6 sugar-free striped round peppermint candies
  • 1 ounce semisweet chocolate


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Prepare crust: In a bowl combine crushed graham crackers and flaxseed meal. Stir in melted vegetable oil spread. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
  2. Prepare filling: In a large mixing bowl beat cream cheese, marshmallow creme, yogurt and peppermint extract with an electric mixer until smooth. Stir in eggs just until combined.
  3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan or until a 2- ½-inch area around the outside edge appears set when gently shaken.
  4. Meanwhile, prepare Chocolate Lace Shards: Crush peppermint candies; set aside. Melt semisweet chocolate over low heat. Cool slightly. Place melted chocolate in a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. On a sheet of waxed paper or parchment paper, pipe chocolate in squiggles, forming a 6-inch circle. Sprinkle with some of the crushed peppermint candies; sprinkle remaining crushed candies on cheesecake. When chocolate sets, gently cut into 12 wedges (most will break; that's okay). Set aside.
  5. Cool cheesecake in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover with foil or plastic wrap and chill for at least 4 hours before serving.
  6. To serve, spread half the dessert topping in a thin layer on top of the cheesecake. Dollop the remaining dessert topping around the top edge of the cheesecake and top the dollops with Chocolate Lace Shards.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 258 calories; 12 g fat(5 g sat); 1 g fiber; 31 g carbohydrates; 6 g protein; 14 mg cholesterol; 16 g sugars; 212 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 2 other carbohydrate

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