Easy No Bake Low Fat Citrus Cheesecake
Indulge in a guilt-free dessert with this Easy No Bake Low Fat Citrus Cheesecake—an absolute dream for citrus lovers! This creamy, refreshing recipe combines low-fat cream cheese and non-fat Greek yogurt for a light yet luscious filling, naturally sweetened with honey and infused with vibrant bursts of fresh lemon and orange juice. A buttery low-fat graham cracker crust serves as the perfect base for this no-bake treat, while a hint of zesty citrus zest elevates the flavor profile to irresistible heights. With just 20 minutes of prep time and a few simple ingredients, this low-fat cheesecake is a breeze to make and requires no oven, making it perfect for warm-weather gatherings or effortless weeknight desserts. Slice it up and serve chilled for a tangy, velvety bite that proves low-fat can still be decadently delicious!
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Recipe Information
Ingredients
- 6 sheets Low-fat graham crackers
- 3 tablespoons Unsalted butter
- 8 ounces Low-fat cream cheese, softened
- 1 cup Non-fat Greek yogurt
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh orange juice
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Powdered gelatin
- 2 tablespoons Water
- 1 whole Zest of lemon
- 1 whole Zest of orange
Instructions
Place the graham crackers in a food processor and pulse until finely ground. Alternatively, place the crackers in a resealable bag and crush them with a rolling pin.
In a small microwave-safe bowl, melt the unsalted butter. Combine the melted butter with the graham cracker crumbs in a mixing bowl and stir until well combined.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a measuring cup to press it down firmly. Place it in the refrigerator to set while you prepare the filling.
In a small bowl, add the powdered gelatin and water. Stir to combine and let it sit for 5 minutes to bloom. Then, microwave the gelatin mixture for about 10 seconds or until fully dissolved. Allow it to cool slightly.
In a large mixing bowl, beat the low-fat cream cheese with an electric mixer until smooth. Add the non-fat Greek yogurt, honey, lemon juice, orange juice, and vanilla extract, and mix until well combined and creamy.
Gently fold in the dissolved gelatin mixture, followed by the lemon zest and orange zest. Stir until the mixture is smooth and evenly blended.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is fully set.
Once set, remove the cheesecake from the springform pan carefully. Slice into 8 equal portions and serve chilled. Optionally, garnish with additional citrus zest or fresh fruit.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 101.2 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 728 mg | 56% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
