Low Fat No-Bake Cheesecake
Indulge in a guilt-free dessert with this *Low Fat No-Bake Cheesecake*, the perfect blend of creamy simplicity and wholesome flavors. Made with low-fat cream cheese, Greek yogurt, and a touch of honey, this lightened-up dessert is smooth, tangy, and just sweet enough to satisfy your cravings. The graham cracker crust, held together with unsweetened applesauce, adds a subtle crunch without extra fat. This refreshing cheesecake sets beautifully in the refrigerator, thanks to a hint of gelatin, eliminating the need for baking. Top it with fresh berries for a vibrant, health-conscious finish. With just 20 minutes of prep time, this easy no-bake recipe is perfect for summer gatherings, weeknight treats, or anytime you want a light, luscious dessert without the oven.
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Recipe Information
Ingredients
- 170 grams Low-fat graham crackers
- 60 ml Unsweetened applesauce
- 450 grams Low-fat cream cheese
- 240 grams Low-fat Greek yogurt
- 90 ml Honey
- 5 ml Vanilla extract
- 15 ml Fresh lemon juice
- 7 grams Gelatin
- 60 ml Cold water
- 150 grams Fresh berries (for topping, optional)
Instructions
Start by preparing the crust. Place the low-fat graham crackers in a food processor and pulse until they form fine crumbs.
In a mixing bowl, combine the graham cracker crumbs with the unsweetened applesauce. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Use the bottom of a glass or a spoon to press it down firmly. Place it in the refrigerator to chill while you prepare the filling.
In a large bowl, beat together the low-fat cream cheese and low-fat Greek yogurt until smooth and creamy.
Add the honey, vanilla extract, and fresh lemon juice to the cream cheese mixture. Beat until all ingredients are well combined and the mixture is smooth.
In a small saucepan, sprinkle the gelatin over the cold water and let it sit for a couple of minutes to bloom. Then, gently heat over low heat until the gelatin is fully dissolved, stirring constantly. Remove from heat and let it cool slightly.
Slowly add the dissolved gelatin to the cream cheese mixture while continuously beating at a low speed to ensure even distribution.
Pour the cheesecake filling over the prepared crust in the springform pan and spread it out evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours or until it is fully set.
Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the pan, and then carefully remove the outer ring of the springform pan.
Garnish with fresh berries on top, if desired, and serve chilled.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 298.8 g | 109% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 183.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 999 mg | 77% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1569 mg | 33% | |
*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.
