Low Fat No Bake Cheesecake
This delicious and easy recipe for no bake and low fat cheesecake is simple to make and tastes great and will impress your guests.
Servings: 10
Servings: 1g
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
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.
originally posted:
November 25, 2019*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 10g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Fiber: 1g
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!
Follow Me