Low Fat No Bake Cheesecake Recipes

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

LOW-FAT CHEESECAKE

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.

LOW FAT NO BAKE CHEESECAKE

Steps:

• Blend creamcheese with Spelenda until well blended.
• Fold in Coolwhip.
• Place mixture into crust.
• Refriderate 2-3 hours before serving.
• Top with cherry pie filling if desired.

NO BAKE BUTTERSCOTCH AND CREAM CHEESECAKE (LOW FAT)

Steps:

• CRUST:.
• Combine crumbs, margarine, and sugar in a mixing bowl.
• Press mixture firmly in a 9" pie pan.
• Chill one hour, or until firm.
• Or, bake in a 350 oven for ten minutes or until lightly browned.
• Cool on rack before filling.
• FILLING:.
• Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
• Mix until smooth.
• In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
• Fold into cream cheese mixture.
• Divide batter in half.
• Fold butterscotch topping into one half and leave the other one plain.
• Pour butterscotch batter into a prepared 8" pie crust.
• Spoon plain batter over top.
• Cover and refrigerate for two hours, or until set.
• Cut into wedges and serve.