No Bake Light Jello Cheesecake – a delicious recipe with low-fat, egg white, cream cheese, strawberry yogurt, jello, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Crush graham crackers into fine crumbs and mix well with egg white (since this is non-cook be careful NOT to get any yolk mixed into the recipe). Spread and press firmly into the bottom of a 9"" bottom spring form pan. Refrigerate for 30 minutes until firm.", "Mix first Jello packet with 1/2 cup of boiling water. Stir until dissolved. Allow to sit at room temperature to cool slightly.", "Stir cream cheese until fluffy. Add strawberry yogurt and mix well. Add Jello into mixture and stir filling until well blended. Add filling into pan and if wanted lightly lay strawberry's over the top and push in ever so gently so they are in place. Refrigerate for 90 minutes or until firm.", "Meanwhile prepare second Jello packet as the box directs you. Allow to cool at room temperature until needed.", "When cheesecake is firm add a layer of Jello over the top (however much you choose to put on is up to you, I tend to put a thin layer on if I haven't used fruit, and a thick one if I have). Again refrigerate until firm (usually about an hour or so)."]
633
kcal
Calories
39
g
Fat
61
g
Carbs
14
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: 3 1/2 ounces low-fat graham crackers, 1 slightly beaten egg white, 14 ounces reduced-fat cream cheese, 7 ounces light strawberry yogurt, and more.
Yes, No Bake Light Jello 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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