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.

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

Mix the biscuit crumbs with the melted butter until evenly combined.

Step 3

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.

Step 4

In a small bowl, dissolve the gelatin powder in hot water and let it cool slightly.

Step 5

Using an electric mixer, beat the low-fat cream cheese until smooth and creamy.

Step 6

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.

Step 7

Blend the cream cheese, yogurt, and vanilla extract into the thickened pudding mix until smooth.

Step 8

Stir in the slightly cooled gelatin mixture, ensuring it's well incorporated.

Step 9

Pour the cheesecake filling over the chilled biscuit base and smooth the top with a spatula.

Step 10

Refrigerate the cheesecake for at least 4 hours, or until fully set.

Step 11

Optionally, garnish the top with a sprinkle of butterscotch chips before serving.

Step 12

Carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(904.0g)

Amount per serving	% Daily Value*
Calories	1908.5

Total Fat 101.0g	0%
Saturated Fat 58.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 204.9mg	0%
Sodium 2433.3mg	0%
Total Carbohydrate 173.9g	0%
Dietary Fiber 6.5g	0%
Total Sugars 78.4g
Protein 51.0g	0%

Vitamin D 154.8IU	0%
Calcium 827.5mg	0%
Iron 3.7mg	0%
Potassium 777.7mg	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: 50.3%

Protein: 11.3%

Carbs: 38.5%