Low Fat 5 Minute Cream Cheese Pie Recipes

CREAM CHEESE PIE WITH LEMON AND SOUR CREAM TOPPING

Steps:

• Crush the graham cracker crumbs in a blender or food processor until finely ground.
• In a medium bowl combine graham cracker crumbs and butter then mix until moistened.
• Pat the crumbs into a 9 inch pie pan.
• In a larger bowl combine all the filling ingredients and beat on low until ingredients are light and frothy.
• Pour into the prepared pie pan.
• Bake at 350 for 15-20 minutes. Remove from oven and cool for about 5 minutes.
• Spoon a light layer of lemon curd and top with the sour cream topping. Return to oven and bake for an additional 10 minutes.
• Remove from oven and chill in refrigerator for a minimum of 5 hours before serving.
• In a medium bowl blend the sour cream, sugar and vanilla until well combined smooth.

LOW CARB CREAM CHEESE PIE

Steps:

• Melt butter. Mix together hazelnuts, butter and splenda. Press mixture into a pie plate. Bake at 350 for 5 minute.
• Cream filling and pour into crust. Bake 20 minutes at 350.
• Cool pie.
• Beat ingredients for topping, spread on top of pie and bake for 5 min at 400.
• Cool completely before serving.

NO-BAKE CHEESECAKE WITH COOL WHIP®

Steps:

• Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
• Refrigerate until firm, 2 to 3 hours.