Best 5 Low Fat No Bake Cheesecake Recipes

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Indulge in the delightful symphony of flavors with our irresistible low-fat no-bake cheesecake collection. This curated selection of recipes caters to health-conscious individuals and cheesecake enthusiasts alike, offering a delightful balance of taste and well-being. Each recipe is meticulously crafted to deliver a creamy, luscious cheesecake experience without compromising on your dietary goals. From the classic New York-style to innovative flavor combinations like Cookies and Cream and Berry Swirl, our no-bake cheesecakes are a testament to culinary artistry. Prepare to tantalize your taste buds with these guilt-free treats that are sure to become your go-to dessert indulgence.

Here are our top 5 tried and tested recipes!

LOW-FAT CHEESECAKE



Low-Fat Cheesecake image

This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.

Provided by Food Network Kitchen

Categories     dessert

Time 10h

Yield 14 servings

Number Of Ingredients 12

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

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.

Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams

NO-BAKE CHEESECAKE WITH COOL WHIP®



No-Bake Cheesecake with Cool Whip® image

This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.

Provided by cafecook

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 2h10m

Yield 10

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened to room temperature
1 cup white sugar
3 tablespoons vanilla extract
1 teaspoon lemon extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can strawberry pie filling

Steps:

  • Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
  • Refrigerate until firm, 2 to 3 hours.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g

LOW-FAT CHEESECAKE



Low-Fat Cheesecake image

"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

2 packages (8 ounces each) fat-free cream cheese, softened
2/3 cup plus 3 tablespoons sugar, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup egg substitute
1 cup fat-free sour cream
1 cup reduced-sugar cherry pie filling

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.

LOW FAT NO BAKE CHEESECAKE



Low Fat No Bake Cheesecake image

Make and share this Low Fat No Bake Cheesecake recipe from Food.com.

Provided by kansashortcake

Categories     Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 prepared reduced fat graham cracker crust
1 (8 ounce) package reduced-fat cream cheese (room temp)
1/2 cup Splenda sugar substitute
1 (9 ounce) container Cool Whip
16 ounces canned cherry pie filling

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.

Nutrition Facts : Calories 177.9, Fat 13.1, SaturatedFat 10.1, Cholesterol 15.9, Sodium 93.6, Carbohydrate 12, Fiber 0.1, Sugar 7.4, Protein 3.4

NO BAKE BUTTERSCOTCH AND CREAM CHEESECAKE (LOW FAT)



No Bake Butterscotch and Cream Cheesecake (Low Fat) image

It's easy to enjoy this layered cheesecake. The fact that it's is very low fat doesn't hurt any and it's so easy, just mix and chill. The cook time given is chill time.

Provided by Annacia

Categories     Cheesecake

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups crumbled low-fat graham crackers
1/4 cup light margarine, softened
3 tablespoons granulated sugar (or Splenda)
16 ounces fat free cream cheese, softened
3/4 cup granulated sugar (or Splenda)
1/2 cup Cool Whip Free, thawed
1/4 cup plain fat-free yogurt
1/4 cup nonfat sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon bottled lemon juice
1 tablespoon unflavored gelatin
1/4 cup water
1/4 cup butterscotch topping (fat free-sugar free is ok)

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.

Tips:

  • Use a springform pan to easily remove the cheesecake from the pan.
  • Line the springform pan with parchment paper to prevent the cheesecake from sticking.
  • Make sure the cream cheese and cool whip are at room temperature before mixing. This will help the cheesecake to be smooth and creamy.
  • Use a food processor or blender to crush the graham crackers into fine crumbs. This will help the crust to be firm and hold together.
  • Mix the cheesecake ingredients until they are just combined. Overmixing can cause the cheesecake to be dense and crumbly.
  • Refrigerate the cheesecake for at least 4 hours, or overnight, before serving. This will allow the cheesecake to set and firm up.
  • Serve the cheesecake with your favorite toppings, such as fresh berries, fruit sauce, or whipped cream.

Conclusion:

This low-fat no-bake cheesecake is a delicious and easy dessert that is perfect for any occasion. It is made with healthy ingredients, such as low-fat cream cheese, cool whip, and graham crackers. The cheesecake is also very versatile, and can be topped with your favorite fruits, sauces, or whipped cream. Whether you are a beginner baker or an experienced pro, this low-fat no-bake cheesecake is sure to be a hit!

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