Low Fat Jello Cheesecake
Indulge guilt-free with this Low Fat Jello Cheesecake, a creamy, refreshing dessert that's big on flavor but light on calories. Featuring a graham cracker crust and a luscious filling made with low-fat cream cheese, Greek yogurt, and low-sugar strawberry Jello, this no-bake cheesecake is the ultimate treat for health-conscious foodies. The tangy hint of vanilla and optional sugar substitute ensure a perfect balance of sweetness without excess. With just 30 minutes of prep time and a chill-to-set process, this easy recipe is perfect for quick weeknight desserts or elegant dinner parties. Serve it chilled for a smooth, mousse-like texture that everyone will enjoy! Keywords: low fat cheesecake, no-bake dessert, jello cheesecake recipe, healthy dessert ideas.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 50 grams Low-fat butter or margarine, melted
- 400 grams Low-fat cream cheese
- 1 package Low sugar strawberry Jello
- 240 ml Boiling water
- 120 ml Cold water
- 120 ml Skim milk
- 240 ml Low-fat Greek yogurt
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar substitute (optional)
Instructions
Start by preparing the crust. Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
In a medium bowl, mix the graham cracker crumbs with the melted low-fat butter or margarine until well combined.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while you prepare the filling.
In a separate bowl, dissolve the package of low sugar strawberry Jello in the boiling water. Stir until completely dissolved, then add the cold water and set aside to cool slightly.
In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy. Add the skim milk, low-fat Greek yogurt, and vanilla extract, then beat until well combined.
Gradually add the cooled Jello mixture to the cream cheese mixture, beating continuously until very smooth. Taste and add the sugar substitute if desired.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours or until the filling is set and firm.
Once set, remove the cheesecake from the springform pan. Slice and serve chilled for best results.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 127.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1013 mg | 78% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1433 mg | 30% | |
*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.
