Low Fat Jello Cheesecake

Indulge guilt-free with this decadent yet light Low Fat Jello Cheesecake, a perfect dessert for health-conscious sweet tooths! This no-bake recipe combines a crisp graham cracker crust with a creamy, velvety filling made from low-fat cream cheese, Greek yogurt, and a hint of vanilla. The star ingredient, low sugar strawberry Jello, adds a refreshing fruity flavor and a beautifully firm texture, all with fewer calories. Quick to prepare and set in the fridge, this dessert is perfect for summer gatherings or weeknight treats. Packed with protein and lower in fat, it’s a satisfying, lighter twist on classic cheesecake. Serve it chilled for a refreshing finish that’s sure to delight!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a medium bowl, mix the graham cracker crumbs with the melted low-fat butter or margarine until well combined.

Step 3

Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while you prepare the filling.

Step 4

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.

Step 5

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.

Step 6

Gradually add the cooled Jello mixture to the cream cheese mixture, beating continuously until very smooth. Taste and add the sugar substitute if desired.

Step 7

Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.

Step 8

Cover the cheesecake and refrigerate for at least 4 hours or until the filling is set and firm.

Step 9

Once set, remove the cheesecake from the springform pan. Slice and serve chilled for best results.

Nutrition Facts

Serving size	(1497.3g)

Amount per serving	% Daily Value*
Calories	2469.6

Total Fat 137.6g	0%
Saturated Fat 58.2g	0%
Polyunsaturated Fat 15.4g
Cholesterol 176.4mg	0%
Sodium 2851.5mg	0%
Total Carbohydrate 211.0g	0%
Dietary Fiber 5.5g	0%
Total Sugars 127.5g
Protein 63.1g	0%

Vitamin D 143.9IU	0%
Calcium 1013.1mg	0%
Iron 6.0mg	0%
Potassium 1432.6mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 10.8%

Carbs: 36.1%