Low Fat No Bake Cheesecake Recipes

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NO-BAKE CHEESECAKE



No-Bake Cheesecake image

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.

Provided by Sally

Categories     Dessert

Time 8h20m

Number Of Ingredients 10

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) confectioners' sugar
1/4 cup (60g) sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract

Steps:

  • Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it's packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
  • Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners' sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
  • Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  • Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

LOW FAT NO BAKE CHEESECAKE



Low Fat No Bake Cheesecake image

Make and share this Low Fat No Bake Cheesecake recipe from Food.com.

Provided by kansashortcake

Categories     Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 prepared reduced fat graham cracker crust
1 (8 ounce) package reduced-fat cream cheese (room temp)
1/2 cup Splenda sugar substitute
1 (9 ounce) container Cool Whip
16 ounces canned cherry pie filling

Steps:

  • Blend creamcheese with Spelenda until well blended.
  • Fold in Coolwhip.
  • Place mixture into crust.
  • Refriderate 2-3 hours before serving.
  • Top with cherry pie filling if desired.

Nutrition Facts : Calories 177.9, Fat 13.1, SaturatedFat 10.1, Cholesterol 15.9, Sodium 93.6, Carbohydrate 12, Fiber 0.1, Sugar 7.4, Protein 3.4

NO BAKE BLACKBERRY CHEESECAKE



No Bake Blackberry Cheesecake image

This No Bake Blackberry Cheesecake is the perfect easy-to-make cheesecake dessert that's ultra creamy, silky smooth & delicious and packed with fresh juicy blackberries!

Provided by Chrissie

Categories     Baking     Dessert

Time 4h20m

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
900 grams full fat cream cheese ((about 32 ounces))
1 1/4 cup powdered sugar
zest of 1 lemon
juice of 1/2 lemon
1 1/2 cup whipped cream or whipped topping
1 cup blackberries (mashed)
whipped topping or whipped cream, and fresh blackberries

Steps:

  • Combine the graham cracker baking crumbs and melted butter until moistened and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
  • Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly.
  • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter.
  • Add the mashed blackberries and fold them in gently until the blackberries are streaked throughout the batter.
  • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
  • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.

Nutrition Facts : ServingSize 1 slice, Calories 418 kcal, Carbohydrate 27 g, Protein 6 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 83 mg, Sodium 372 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 11 g

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