Christmas may be over, but New Year is another occasion that most people are preparing for. So, to help you with your holiday planning, here’s a dessert that will give you that awesome taste but is light enough that you’re free to enjoy it without having that guilty feeling.

This cheesecake has a subtle peppermint flavor; thus, making it a great dessert this holiday season. You can also sprinkle it with crushed candy canes to give it an extra crunch and minty flavor.

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes



½ cup low fat Honey Graham cracker crumbs

1 8 ounce pack fat-free cream cheese, softened

1 8 ounce pack reduced fat cream cheese, softened

2 egg whites

1 egg

½ cup sugar

2 to 3 drops of red food coloring (optional)

1 ½ tsp peppermint extract

Mini candy canes for garnishing



  1. Preheat the oven to 350 degrees.
  2. Place the graham cracker in a sealed plastic bag and crush them using a rolling pin to make the crumbs.
  3. Get a loose-bottomed baking pan or an 8-inch springform and spray it with nonstick spray.
  4. Cover the base and side of the pan with a foil wrap. Then, press the crumbs to the base of the pan and bake it for about 8 minutes.
  5. Get a large bowl and beat the sugar and cream cheese together. Mix them until it becomes smooth.
  6. Add in the egg and mix well. Continue beating and add in the egg whites one at a time.
  7. You can also add peppermint extract if you want. Add a few drops of food coloring to give it that light pink color.


  1. Pour the cream cheese mixture into the pan.
  2. Put the cheesecake in a shallow roasting pan. Don’t forget to add hot water. This is important as the steam will help prevent the cheesecake from cracking.
  3. Bake it for around 30 to 35 minutes until the center is almost set.
  4. Let it cool for about 15 minutes. Then, remove it from the pan.
  5. Refrigerate for at least 4 hours.
  6. Serve chilled.