Servings: 6 mini jars
Estimated WW Points: 2 Points per jar
Exact Points can vary depending on the graham crackers, cream cheese, pudding mix, and no-sugar-added peach filling you use.
Ingredients
For the Cheesecake Filling
- 2 cups nonfat plain Greek yogurt
- 4 oz fat-free cream cheese, softened
- 1 cup fat-free Cool Whip, thawed
- 2 tbsp sugar-free cheesecake instant pudding mix
- 2 tbsp powdered zero-calorie sweetener
- 1 tsp vanilla extract
For the Peach Layer
- 1½ cups no-sugar-added peach pie filling
- ½ tsp cinnamon
- ¼ tsp vanilla extract
For the Crumb Layer
- 6 reduced-fat graham cracker sheets, crushed
- 1 tbsp light butter, melted
- 1 tbsp zero-calorie brown sugar substitute
- ½ tsp cinnamon
Instructions
- In a bowl, beat the fat-free cream cheese, Greek yogurt, pudding mix, sweetener, and vanilla until smooth and creamy.
- Gently fold in the fat-free Cool Whip. Refrigerate the mixture while preparing the other layers.
- Combine the peach filling, cinnamon, and vanilla in a small bowl. If the peach pieces are very large, cut them into smaller chunks so they fit nicely inside the jars.
- Mix the crushed graham crackers, melted light butter, brown sugar substitute, and cinnamon until evenly combined.
- Divide about half of the graham crumb mixture among 6 small mason jars.
- Add a generous spoonful of cheesecake filling over the crumbs.
- Spoon a layer of peaches over the cheesecake mixture.
- Add another small sprinkle of graham crumbs, followed by another layer of cheesecake filling.
- Finish each jar with a few peach pieces and a light sprinkle of the remaining graham crumbs.
- Refrigerate for at least 1 hour before serving. They get even better after several hours because the cheesecake filling becomes thicker and the flavors settle together.
Nutrition Facts
Per jar, approximately:
- Calories: 120
- Protein: 9g
- Carbohydrates: 18g
- Fat: 2g
- Saturated Fat: 1g
- Fiber: 1g
- Sugar: 6g
- Sodium: 190mg
Estimated WW Points: 2 per jar
I actually like these better after they’ve been in the fridge for a few hours. The cheesecake layer firms up and the graham crumbs soften just enough without completely losing their texture. I also save a little of the peach filling and crumbs for the very top because it makes every spoonful feel like you’re getting the whole dessert instead of just yogurt at the end.