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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
6 hrs
Servings:
12
Nutrition Profile:
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Ingredients

Peppermint Cheesecake
Chocolate Lace Shards

Directions

Instructions Checklist
  • Preheat oven to 375 degrees 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.

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  • 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.

  • 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 2-1/2-inch area around the outside edge appears set when gently shaken.

  • 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.

  • 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.

  • 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 Facts

258 calories; protein 6g 12% DV; carbohydrates 31g 10% DV; dietary fiber 1g 4% DV; sugars 16g; fat 12g 19% DV; saturated fat 5g 25% DV; cholesterol 14mg 5% DV; sodium 212mg 9% DV.