Low Fat No-Bake Cheesecake
Indulge in the creamy decadence of this Low Fat No-Bake Cheesecake, a guilt-free dessert that's as easy to make as it is delicious! Featuring a light and crumbly crust made with low-fat graham crackers and unsweetened applesauce, this no-bake treat delivers all the rich flavor of traditional cheesecake without the added calories. The velvety filling combines low-fat cream cheese, protein-packed Greek yogurt, and a touch of honey for natural sweetness, while a hint of vanilla and fresh lemon juice add brightness to every bite. With no need for baking, this cheesecake sets to perfection in the refrigerator thanks to a touch of gelatin. Garnish with fresh, vibrant berries for a finishing touch, and enjoy a luscious dessert that's perfect for any occasion. Wholesome, quick, and satisfying, this low-fat cheesecake is a crowd-pleaser that doesn’t compromise on flavor or texture!
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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)
Directions
Step 1
Start by preparing the crust. Place the low-fat graham crackers in a food processor and pulse until they form fine crumbs.
Step 2
In a mixing bowl, combine the graham cracker crumbs with the unsweetened applesauce. Mix until the crumbs are evenly moistened.
Step 3
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.
Step 4
In a large bowl, beat together the low-fat cream cheese and low-fat Greek yogurt until smooth and creamy.
Step 5
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.
Step 6
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.
Step 7
Slowly add the dissolved gelatin to the cream cheese mixture while continuously beating at a low speed to ensure even distribution.
Step 8
Pour the cheesecake filling over the prepared crust in the springform pan and spread it out evenly with a spatula.
Step 9
Refrigerate the cheesecake for at least 4 hours or until it is fully set.
Step 10
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.
Step 11
Garnish with fresh berries on top, if desired, and serve chilled.
Nutrition Facts
| Serving size | (1250.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2442.6 |
| Total Fat 98.1g | 0% |
| Saturated Fat 54.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 189.5mg | 0% |
| Sodium 2898.0mg | 0% |
| Total Carbohydrate 298.8g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 183.1g | |
| Protein 64.4g | 0% |
| Vitamin D 86.4IU | 0% |
| Calcium 998.9mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1568.9mg | 0% |
Source of Calories