15 Minute Fat Free Cheesecake Recipes
LOW-FAT CHEESECAKE
"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.
Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.
15 MINUTE FAT FREE CHEESECAKE
Quick and yummy no-bake reduced fat cheesecake recipe made from 3 cheap items in the store. Kids will love it.
Provided by Cai Owens
Categories Cheesecake
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- mix, splenda, cream cheese and whip cream in a mixing bowl till smooth.
- Pour filling into pie crust and smooth over with a rubber scraper.
- Place in freezer for 10 minutes to stiffen the filling.
- You may top with fresh fruit or cookie crumbs.
WW 4 POINTS - T.G.I. FRIDAY'S FAT-FREE CHEESECAKE
From "Top Secret Recipes, LITE!" You'll need a 9-1/2 inch springform pan for this recipe, and be sure to let the cream cheese come to room temp before you use it.
Provided by mariposa13
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Bring the cream cheese to room temperature Preheat oven to 325.
- Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat well.
- Add the egg substitute and mix only until combined. Do not overmix once the egg substitute is added.
- To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
- Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but don't touch the sides or you may disturb the crumbs.
- Bake for 50-60 min or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate.
- Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill.
- Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top.
- 4 Points per serving (1 slice).
Nutrition Facts : Calories 245.2, Fat 1.7, SaturatedFat 0.8, Cholesterol 12.6, Sodium 700.7, Carbohydrate 40.6, Fiber 0.5, Sugar 34.6, Protein 16.9
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