No Bake Low Fat Lemon Cheesecake
Indulge guilt-free with this creamy and refreshing No Bake Low Fat Lemon Cheesecake, a perfect dessert that combines indulgence with a healthy twist. Made with a light graham cracker crust and a luscious filling of low-fat cream cheese, non-fat Greek yogurt, and a burst of fresh lemon juice and zest, this cheesecake offers a zesty flavor profile without the extra calories. Sweetened naturally with honey and gently set with unflavored gelatin, it requires no oven time, making it an ideal quick and easy dessert for warm days. Simply refrigerate until firm and impress your guests with this perfectly smooth, low-fat treat that tastes as good as it looks!
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Recipe Information
Ingredients
- 8 sheets Low-fat graham crackers
- 2 tablespoons Unsalted butter
- 16 ounces Low-fat cream cheese
- 1 cup Greek yogurt (non-fat, plain)
- 0.5 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 0.33 cup Honey
- 1 teaspoon Vanilla extract
- 1 packet Gelatin powder (unflavored)
- 3 tablespoons Cold water
Instructions
Prepare the crust by crushing the graham crackers into fine crumbs using a food processor or by placing them in a resealable plastic bag and rolling with a rolling pin.
Melt the butter in the microwave or over low heat, then mix it with the graham cracker crumbs until evenly combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust, then place it in the refrigerator to set while preparing the filling.
In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes. Then gently heat the bowl in the microwave for 10-15 seconds or until the gelatin dissolves completely. Set aside to cool slightly.
In a large mixing bowl, beat the low-fat cream cheese, Greek yogurt, lemon juice, lemon zest, honey, and vanilla extract until smooth and creamy.
Slowly pour in the cooled gelatin mixture while continuing to beat the filling to ensure it’s incorporated evenly.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or preferably overnight until it sets firm.
Once set, garnish with additional lemon zest or fresh lemon slices if desired. Slice and serve chilled!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 135.8 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 989 mg | 76% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1388 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.
