No Bake Low Fat Cheesecake – a delicious recipe with graham cracker crumbs, Splenda sugar substitute, I, light cream cheese, Splenda sugar substitute, Dream Whip. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make sure cream cheese is room temperature and butter melted.
2
Crust : In a bowl mix sugar with crumbs.
3
Add melted butter until a wet mixture form.
4
Put 1 tbps of the graham mixture into 6 mini cheesecake cups - if doing like mini cheesecake, otherwise tap in the pan.
5
Press with a round object the crust so it becomes smooth.
6
Put it in the freezer while making filling.
7
Filling:.
8
With a hand beater, beat together dream whip and milk, until mixture becomes cream consistent - about 2 1/2 minute.
9
In another bowl, beat cream cheese until soft, slowly add Splenda, and mix until there are no lumps - do not overbeat.
10
With a spatula, mix dream whip with cream cheese.
11
But 1 1/2 tbps of the mixture in the cheesecake cups and let on the fridge 4 hours or overnight.
325
kcal
Calories
17
g
Fat
33
g
Carbs
11
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 7 ingredients. The key ingredients include: ¾ cup graham cracker crumbs, ¼ cup Splenda sugar substitute, 1 tablespoon I Can't Believe It's Not Butter Fat Free, spread, 1 (8 ounce) light cream cheese, and more.
Yes, No Bake Low Fat 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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