Low Fat Raspberry Cheesecake Recipe

Name: Low Fat Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup flour, all-purpose; 1 cup brown sugar firmly packed; 1 cup butter or margarine; 1 cup walnuts finely chopped; 8 ounces cream cheese light, softened; 1 teaspoon vanilla extract; 7 ounces marshmallow cream; 8 ounces whipped topping, prepared cool whip, lite, thawed; 1 pint raspberries fresh; 1 cup sugar; 1 cup cornstarch; 2 cups water; 3 ounces gelatin, flavored, sugar-free raspberry flavor

Servings: persons

1 cup flour, all-purpose
1 cup brown sugar firmly packed
1 cup butter or margarine
1 cup walnuts finely chopped
8 ounces cream cheese light, softened
1 teaspoon vanilla extract
7 ounces marshmallow cream
8 ounces whipped topping, prepared cool whip, lite, thawed
1 pint raspberries fresh
1 cup sugar
1 cup cornstarch
2 cups water
3 ounces gelatin, flavored, sugar-free raspberry flavor

1
Heat oven to 325F (160C).
2
Lightly spoon flour into measuring cup; level off.
3
In large bowl, combine flour and brown sugar; mix well.
4
Using fork or pastry blender, cut in margarine until coarse crumbs form.
5
Stir in walnuts.
6
Lightly press mixture in ungreased 15x10x1 inch baking pan.
7
Bake at 325 degrees for 10 to 15 minutes or until light golden brown.
8
Cool.
9
In large bowl, beat cream cheese and vanilla until light and fluffy.
10
Add marshmallow creme; beat just until combined.
11
Fold in whipped topping.
12
Refrigerate about one hour or until firm.
13
Sprinkle raspberries over top of cheese mixture.
14
In medium saucepan combine sugar, cornstarch and water; mix well.
15
Cook and stir over medium heat until mixture thickens and becomes clear.
16
Remove from heat; stir in gelatin until dissolved.
17
Cool glaze 20 to 30 minutes or until lukewarm.
18
Carefully spoon glaze over raspberries.
19
Refrigerate about one hour until firm.
20
Cut into squares.
21
Store in refrigerator.
22
Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 cup brown sugar firmly packed, 1 cup butter or margarine, 1 cup walnuts finely chopped, and more.

Yes, Low Fat Raspberry 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.

Low Fat Raspberry Cheesecake

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