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No-Bake Lemon Cheesecake

 No-Bake Lemon Cheesecake
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 piece equals 163 calories, 8 g fat (5 g saturated fat), 17 mg cholesterol, 240 mg sodium,

2 of 2

No-Bake Lemon Cheesecake (continued)

Nutritional Facts: 15 g carbohydrate, 0.55 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.