No-Bake Lemon Cheesecake Recipe
- 1 whole reduced-fat graham cracker, finely crushed, divided
- 1 package (.3 ounce) sugar-free lemon gelatin
- 2/3 cup boiling water
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1 cup (8 ounces) 1% cottage cheese
- 2 cups reduced-fat whipped topping
- 1 cup reduced-sugar cherry pie filling
- 1. Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature.
- 2. In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan.
- 3. Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling. Yield: 8 servings.
1 piece equals 163 calories, 8 g fat (5 g saturated fat), 17 mg cholesterol, 240 mg sodium, 15 g carbohydrate, 0.55 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Reviews for No-Bake Lemon Cheesecake
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.