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No-Bake Lemon Cheesecake

Total Time

Prep: 20 min. + chilling

Makes

8 servings

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."

Ingredients

  • 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 1% cottage cheese
  • 2 cups reduced-fat whipped topping
  • 1 cup reduced-sugar cherry pie filling

Directions

  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.

Nutrition Facts

1 piece: 163 calories, 8g fat (5g saturated fat), 17mg cholesterol, 240mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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Reviews

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Average Rating:
  • DanaAltier
    Oct 11, 2012

    No comment left

  • sylimo
    Jan 18, 2009

    No comment left

  • cjfitz
    Jun 23, 2008

    I don't think 1 graham cracker is going to do it! :)

  • Karen
    May 18, 2007

    No comment left

  • slpslp
    Nov 2, 2005

    No comment left