Best 4 No Bake Low Fat Lemon Cheesecake Recipes
Indulge in a delightful culinary experience with our No-Bake Low-Fat Lemon Cheesecake, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the zesty tang of lemon with the creamy richness of cheesecake, resulting in a refreshing and guilt-free treat. Discover the art of creating this luscious cheesecake without the hassle of baking, making it an ideal choice for busy home cooks and those seeking a healthier alternative. Embark on a flavor journey as we reveal the secrets behind this exceptional dessert, including a step-by-step guide and variations to suit your preferences. Get ready to impress your loved ones with a dessert that embodies both indulgence and well-being.
**Recipes in the Article:**
1. **No-Bake Low-Fat Lemon Cheesecake:** The star of the show, this recipe takes you through the process of crafting a luscious cheesecake without the need for an oven. With a combination of Greek yogurt, cream cheese, lemon zest, and honey, this cheesecake delivers a satisfying balance of tanginess, creaminess, and sweetness.
2. **Lemon Sauce:** A vibrant and tangy sauce that complements the cheesecake perfectly. Made with lemon juice, honey, and cornstarch, this sauce adds an extra layer of citrusy flavor and richness to each bite.
3. **Graham Cracker Crust:** A classic and versatile crust that provides a sturdy base for the cheesecake. Using a combination of graham cracker crumbs, melted butter, and sugar, this crust is easy to make and adds a delightful crunch to the dessert.
4. **Raspberry Sauce Variation:** For those who crave a fruity twist, this variation introduces a vibrant raspberry sauce. Made with fresh or frozen raspberries, lemon juice, and honey, this sauce adds a delightful burst of sweetness and color to the cheesecake.
5. **Blueberry Sauce Variation:** Blueberry lovers will adore this variation, which features a luscious blueberry sauce. Using fresh or frozen blueberries, lemon juice, and honey, this sauce creates a beautiful and flavorful topping for the cheesecake.
EASY NO-BAKE LEMON CHEESECAKE
Steps:
- For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 ½ inches. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until softened and smooth. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the confectioner's sugar, lemon juice, lemon zest, and sour cream. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
- In a medium bowl, combine the heavy cream and vanilla extract. Using a hand mixer with a whisk attachment (or in the bowl of a stand mixer fitted with a whisk attachment), whip on medium-high speed until stiff peaks form, about 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
- Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
- Loosen the cheesecake from the springform pan. Garnish with lemon slices. Cut pieces with a warm knife and serve with a dollop of lemon curd or sweet strawberries, if desired.
NO-BAKE CHEESECAKE WITH COOL WHIP®
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
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
NO-BAKE LOW FAT LEMON CHEESECAKE
Very easy...it doesn't set very well, but it still tastes really really nice! It's deliciously light.
Provided by melting pot
Categories Cheesecake
Time P1DT15m
Yield 1 cheesecake, 6 serving(s)
Number Of Ingredients 7
Steps:
- For crust: Mix everything together in a bowl.
- Press into pie pan using fingers or back of spoon.
- For filling: Process/blend all ingredients until smooth.
- Pour into crust.
- Regrigerate overnight, or until set.
Nutrition Facts : Calories 341.8, Fat 15.7, SaturatedFat 9.9, Cholesterol 50.1, Sodium 330.7, Carbohydrate 41.3, Fiber 1.4, Sugar 37, Protein 11.4
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps them combine smoothly and evenly.
- For a smoother cheesecake filling, use a food processor or blender to blend the ingredients until very smooth.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to line the plate with parchment paper first.
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
- To make the cheesecake ahead of time, refrigerate it for at least 4 hours or overnight before serving.
Conclusion:
This No-Bake Low-Fat Lemon Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy people. The cheesecake has a creamy and tangy filling that is perfectly complemented by the graham cracker crust. If you are looking for a delicious and healthy dessert, this No-Bake Low-Fat Lemon Cheesecake is sure to please.
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