Lemon Souffle Cheesecake – a delicious recipe with graham cracker, serving size) sugar, boiling water, cottage cheese, light cream cheese, light. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray an 8-inch or 9-inch spring form pan or 9-inch pie plate with non-stick cooking spray. Sprinkle 1 Tbsp. graham cracker crumbs on the sides of the pan; set aside. Place the gelatin in a medium bowl. Stir in the boiling water until the gelatin is completely dissolved, about 2 minutes. Pour the mixture into a blender or food processor fitted with the metal blade. Add cottage cheese and cream cheese. Blend or process on medium speed until smooth.
2
Pour the mixture into a large bowl and fold in the whipped topping to completely incorporate. Pour the mixture into a prepared pan and smooth top. Sprinkle the remaining 1 Tbsp. graham cracker crumbs around the outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.
1200
kcal
Calories
96
g
Fat
53
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 graham cracker, crushed or 2 Tbsp. graham cracker crumbs, divided, 1 pkg. (4 1/2 c. serving size) sugar-free low-calorie lemon gelatin, 3/4 c. boiling water, 2 c. 1% low-fat cottage cheese, and more.
Yes, Lemon Souffle Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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