This recipe for Low Fat No Bake Cheesecake is really an easy one to make.
I like how there are different ingredient options to fit different kinds of diets.
Low Fat No Bake Cheesecake
If you have checked out my Whole Wheat Olive Oil Cake recipe then you probably already know how committed I am to making healthier versions of popular desserts. This recipe is certainly an example of that commitment.
This cheesecake recipe features many of the same ingredients that you would expect to see in a no bake cheesecake recipe.
However, in this recipe I have made a few substitutions for ingredients that may have suitable alternatives.
While these substitutions are not required to make the recipe, they may be ingredients that are better suited for your lifestyle or diet preferences.
For starters, you may be wondering what a good alternative or substitute is for cream cheese.
Like most no bake cheesecake recipes, this one is based upon cream cheese as the main 'cheese' ingredient.
There are some alternatives to cream cheese that you may want to use instead.
Cream cheese substitutes that are good alternatives.
- Low fat cream cheese rather than the regular full fat cream cheese.
- Neufchatel cheese, which is often substituted for cream cheese.
- Greek yogurt. my personal choice in this recipe. However, it should not be used to replace the entire quantity of cream cheese as the cheesecake will come out too thin.
- Ricotta Cheese, although I have not tried this. Please test the consistency first as you may need to combine it with a bit of cream cheese.
- Other possible alternatives include Quark or a vegan cream cheese.
This recipe for cheesecake calls for unflavored/unsweetened gelatin.
However, you could easily get away with using a flavored gelatin to get a flavor, color, and taste. You may want to adjust the other added flavorings in this recipe if you choose to go this route.
Topping this cheesecake is another way to personalize it too.
Another easy option is to place fruit on the top when you serve the cheese cake. You could easily add a combination of both whipped topping and fruit to the top of your cheesecake.
Adding some whipped topping is certainly one popular way to personalize cheesecake.
Tips Low Fat No Bake Cheesecake
- Make this cheesecake without a crust and serve it as it is. Or, you could easily use a premade graham cracker crust, a homemade gluten free pie crust, or a homemade sugar free pie crust.
- This cheesecake will set faster if allowed to set in a freezer. However, it should be placed in the refrigerator for a few hours before transferring to the freezer. Please check the packaging on any alternative ingredients that you use to make sure that they are able to be frozen as well.
- Allowing this cheesecake to set overnight is probably the best way to assure that it will become firm.
- Keep in mind that the ingredients that you add to this recipe can affect how long it takes to set.
There are some easy ways to make your no bake cheesecake even more perfect.
Possibly the most important thing that you can do is to make sure that you are using fresh ingredients. Also, your cream cheese or cream cheese substitute should be at room temperature to assure that it will blend evenly with the other ingredients.
It is also important to follow the process of this recipe for best results.
Most specifically, I am referring to the gelatin as if it sits too long before it is mixed with the other ingredients it may have problems blending.
To check to see if your cheesecake is set, simply jiggle it as you would with gelatin.
If it has problems setting it may be because the gelatin was not completely dissolved in the cold water. Sometimes reintroducing cold temperatures can help rectify this.
By the way, while you are here you may also be interested in these ideas.
- How to Make Homemade Wine Gummies.
- Chocolate Chip Cookies made with Olive Oil.
- How to Follow the Mediterranean Diet.
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Low Fat No Bake Cheesecake
Low Fat No Bake Cheesecake
As mentioned above, like with most no bake cheesecake recipes, this one is based upon cream cheese as the main 'cheese' ingredient.
There are some alternatives to cream cheese that you may want to use instead.
Here are some alternatives to cream cheese that you can try.
Please try to use 2 cups of a thicker dairy (such as cream cheese) for optimal density of your cheesecake.
- Low fat cream cheese rather than the regular full fat cream cheese. Use this 1:1 for regular cream cheese.
- Neufchatel cheese, which is often substituted for cream cheese. Use this 1:1 for regular cream cheese.
- Greek yogurt. my personal choice in this recipe. However, it should not be used to replace the entire quantity of cream cheese as the cheesecake will come out too thin. Use this with cream cheese or one of the above options.
- Ricotta Cheese, although I have not tried this. Please test the consistency first as you may need to combine it with a bit of cream cheese. Cottage cheese is a similar alternative.
Ingredients needed for Low Fat No Bake Cheesecake
- Pie Crust, optional, prepared as directed or premade graham cracker crust.
- Unflavored/Unsweetened Gelatin.- 2 ½ teaspoons or one four serving envelope. Optionally you can use a four serving box of flavored gelatin. Simply cut back on the flavorings below if necessary.
- Boiling Water- ⅔ cup.
- Cream Cheese- 2 eight ounce packages softened to room temperature.Click here for alternatives.
- Greek Yogurt- 2 cups. Whole milk Greek Yogurt will make the best cheesecake in texture and taste. However, you can use alternatives to suit your needs. Please try to use 2 cups of a thicker dairy (such as cream cheese) for optimal density of your cheesecake.
- Optional- if you are going with unflavored gelatin, add some kind of flavoring such as 1 teaspoon of lemon zest + 1 tablespoon of lemon juice. Adjust your sugar as needed as well.
- Sugar or Sugar Alternative- 2 tablespoons, or as needed (your flavored gelatin may be sweet enough).
How to make this Low Fat No Bake Cheesecake recipe.
- Prepare your crust as indicated and allow it to cool and harden. Alternatively, you can use no crust and a springform pan. Please prep your springform pan with nonstick spray.
- Mix together your boiling water with the gelatin stirring until the gelatin has fully dissolved in the water.
- Meanwhile while allowing the gelatin to cool for a few minutes, in a mixer or blender ( I use a Vitamix), blend together the cheese and yogurt.
- Add the gelatin and any remaining ingredients to the cheese mixture (this would include sweeteners and any additional flavorings). Mix until blended and then transfer to the prepared springform pan or crust.
- Refrigerate until firm- about 4 ½ to 5 hours.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This no bake and low fat cheesecake is simple to make and tastes great!
Low Fat No Bake Cheesecake
Ingredients
- Pie Crust optional, prepared as directed or premade graham cracker crust.
- Unflavored/Unsweetened Gelatin.– 2 ½ teaspoons or one four serving envelope. Optionally you can use a four serving box of flavored gelatin. Simply cut back on the flavorings below if necessary.
- Boiling Water- ⅔ cup.
- Cream Cheese- 2 eight ounce packages softened to room temperature.Click here for alternatives.
- Greek Yogurt- 2 cups. Whole milk Greek Yogurt will make the best cheesecake in texture and taste. However you can use alternatives to suit your needs. Please try to use 2 cups of a thicker dairy (such as cream cheese) for optimal density of your cheesecake.
- Optional- if you are going with unflavored gelatin add some kind of flavoring such as 1 teaspoon of lemon zest + 1 tablespoon of lemon juice. Adjust your sugar as needed as well.
- Sugar or Sugar Alternative– 2 tablespoons or as needed (your flavored gelatin may be sweet enough).
Instructions
- Prepare your crust as indicated and allow it to cool and harden. Alternatively, you can use no crust and a springform pan. Please prep your springform pan with nonstick spray.
- Mix together your boiling water with the gelatin stirring until the gelatin has fully dissolved in the water.
- Meanwhile while allowing the gelatin to cool for a few minutes, in a mixer or blender ( I use a Vitamix), blend together the cheese and yogurt.
- Add the gelatin and any remaining ingredients to the cheese mixture (this would include sweeteners and any additional flavorings). Mix until blended and then transfer to the prepared springform pan or crust.
- Refrigerate until firm- about 4 ½ to 5 hours.
Recipe Notes
- Low fat cream cheese rather than the regular full fat cream cheese. Use this 1:1 for regular cream cheese.
- Neufchatel cheese, which is often substituted for cream cheese. Use this 1:1 for regular cream cheese.
- Greek yogurt. my personal choice in this recipe. However, it should not be used to replace the entire quantity of cream cheese as the cheesecake will come out too thin. Use this with cream cheese or one of the above options.
- Ricotta Cheese, although I have not tried this. Please test the consistency first as you may need to combine it with a bit of cream cheese. Cottage cheese is a similar alternative.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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