Best 7 Fat Free Cheesecake Recipes

15 MINUTE FAT FREE CHEESECAKE

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.

FAT FREE SUGAR FREE CHEESECAKE ICE CREAM

Steps:

• Blend all ingredients in blender and freeze in ice cream maker according to manufacturer's instructions.
• Pack into containers and freeze until solid or eat right after it comes out of the ice cream maker.

JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)

Steps:

• Preheat oven to 325°.
• Lightly spray a 9" springform pan with cooking spray.
• Mix crumbs and melted butter in a bowl.
• Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• Cool on rack.
• Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• Gradually beat in Splenda.
• Beat in eggs, 1 at a time, just until incorporated.
• Beat in zest and juice.
• Pour into crust.
• Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
• Let cool completely.
• Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
• Whisk until hot and frothy, about 5 minutes.
• Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• Remove from heat and cool for 30 minutes.
• Run a thin blade around the edge of the springform pan and remove sides.
• Transfer to a serving plate.
• Spread lemon curd over top.
• Let stand at room temperature for 30 minutes.
• Garnish with raspberries, if desired.
• Cool cheesecake in refrigerator several hours or overnight before serving.
• Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

LOW-FAT. SUGAR FREE NY CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Grease bottom and sides of 9in. springform pan. Line bottom of pan with wax paper - leave overhang. To prepare crust: Mix crumbs, melted butter, and sugar in food processor until just blended. Add remaining ingredients and pulse JUST UNTIL COURSE CRUMBS FORM. Press mixture into bottom and sides of pan. You may either refrigerate while preparing filling, or bake crust for 10min. until golden brown. If crust is baked, transfer to a wire rack and let it cool. Filling: In a large bowl, beat together cream cheese and sugar at medium speed until creamy. Gradually beat in flour and vanilla. Stir in orange juice, lemon peel, and orange zest. Add egg sub. and egg yolks 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. Add sour cream and beat until smooth. Pour mixture into crust. Bake for 1hr. and 45 min. Reduce oven temp. to 200 deg. and bake for 30 min. longer. Turn off oven, let cake stand in oven with door ajar for 30 min. Transfer pan to wire rack to cool slightly. While cake is still warm, gently run a knife around edge. When cool, carefully remove sides of pan. Chill for at least 2 hours. Remove from refrigerator 20 min. prior to serving.

FAT FREE BLUEBERRY COTTAGE CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• heat up butter and mix it with crushed graham crackers in a pie mold and press down firmly.
• after crust is made bake it for about five minutes or until browned.
• in a blender, mix cottage cheese, 1/2 cup blueberries, 1/4 cup splenda, milk, and yogurt until all cottage cheese cournals are smooth.
• pour mixture into pie crust and bake for 45 minutes.
• blend the rest of the berries, 1/4 splenda and apple sauce to make topping, pur over cake and bake for another five minutes.
• let cool and refidgerate.
• enjoy.

WW 4 POINTS - T.G.I. FRIDAY'S FAT-FREE CHEESECAKE

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).

FAT-FREE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Spray a 9 inch pie plate with non stick vegetable spray.
• Add graham crumbs and shake the plate to coat the entire surface.
• Set aside.
• In a separate bowl, combine cream cheese, sugar and flour.
• Beat on medium speed until thoroughly mixed and creamy.
• Beat in sour cream, egg whites and vanilla.
• Pour mixture into graham crust and place in center of preheated oven.
• Bake 40 minutes.
• Remove from oven and cool on a rack.
• Refrigerate at least 3 hours before serving.
• Top with strawberries if desired.