Skinny cheesecake sounds like a contradiction, but it’s true -- with the right ingredients, this no-bake classic is light as a feather, and still every bit as yummy.
This recipe is incredibly easy, and surprisingly good. The texture is light and fluffy, not heavy like a traditional cheesecake, and its creamy coolness is perfect for a summer afternoon.
Lemon gives it brightness, while fresh summer blueberries add extra flavor and texture to the cake. Feel free to incorporate whatever fruits or other mix-ins you love most into this recipe - just remember to keep it skinny!
While preparing this dish is a cinch, you should allow several hours for chill time.
1 8-oz block of lite cream cheese or Neufchatel cheese, room temperature
1/2 cup sugar or equivalent of granulated sugar substitute
2 teaspoons lemon juice
1 8-oz tub of lite nondairy whipped topping, thawed
1 low-fat prepared graham cracker crust
1 pint fresh blueberries, washed
Whip the light cream cheese, sugar and lemon juice in a bowl on until it’s smooth and creamy.
Add the thawed whipped topping to the bowl and beat on the lowest setting until it’s well incorporated into the cream cheese mixture.
Pour the mixture into a graham cracker crust. Smooth the top with a spatula.
Place blueberries on top, one at a time, to cover the top of the cheesecake or create a design.
Cover the cheesecake with the inverted lid from the pie crust.
Chill for at least three hours before serving.
No Cook Time
Chill for at least 3 hours
6 - 8