No Bake Butterscotch and Cream Cheesecake Low Fat
Indulge in the creamy decadence of this **No Bake Butterscotch and Cream Cheesecake (Low Fat)**, a guilt-free dessert that doesn’t skimp on flavor! Perfectly balancing rich, velvety textures with a light, wholesome twist, this recipe combines low-fat cream cheese, Greek yogurt, and sugar-free butterscotch pudding mix for a luscious filling. A layer of buttery, low-fat digestive biscuit crumbs serves as the crispy base, while a touch of vanilla and a hint of gelatin ensure a perfectly set yet airy cheesecake. No baking required—just a quick assembly and refrigeration make it the ultimate easy dessert for busy days. Garnished with optional butterscotch chips, this low-fat treat is perfect for satisfying sweet cravings while keeping things lighter and healthier. Ideal for gatherings or as an indulgence after dinner, this cheesecake is a must-try for anyone looking for a no-bake dessert with reduced guilt.
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Recipe Information
Ingredients
- 225 grams Low-fat cream cheese
- 150 grams Low-fat Greek yogurt
- 40 grams Butterscotch pudding mix (sugar-free)
- 240 milliliters Low-fat milk
- 150 grams Digestive biscuits (low-fat)
- 40 grams Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder (unflavored)
- 2 tablespoons Water (hot)
- 3 tablespoons Butterscotch chips (optional for garnish)
Instructions
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted butter until evenly combined.
Press the crumb mixture firmly into the bottom of a 20 cm (8-inch) springform pan to form the cheesecake base. Refrigerate for 10 minutes to set.
In a small bowl, dissolve the gelatin powder in hot water and let it cool slightly.
Using an electric mixer, beat the low-fat cream cheese until smooth and creamy.
In a large mixing bowl, whisk together the butterscotch pudding mix and low-fat milk until smooth. Let it sit for 2-3 minutes to thicken.
Blend the cream cheese, yogurt, and vanilla extract into the thickened pudding mix until smooth.
Stir in the slightly cooled gelatin mixture, ensuring it's well incorporated.
Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Optionally, garnish the top with a sprinkle of butterscotch chips before serving.
Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 90 mg | 2% | |
*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.
