Home Made No Bake Cheesecake
EQUIPMENT
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Rectangle baking dish
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Hand Mixer
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Silicone spatula
INGREDIENTS
- 20 Low Fat Graham Crackers 4-5 full cracker sheets
- 8 oz fat free cream cheese
- 1/2 cup monk fruit sweetener
- 1 box sugar free vanilla pudding mix
- 1/2 tsp vanilla
- 8 oz fat free Cool Whip
- 1 can lite cherry pie filling (or any flavor)
INSTRUCTIONS
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Take your cream cheese and Cool Whip out a couple hours ahead of time so they can soften
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Line the bottom of the dish with graham crackers – no need to do anything other than lay them across the bottom
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Beat the softened cream cheese until smooth with a hand mixer
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Using hand mixer on low, add in pudding mix, vanilla and monk fruit sweetener
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Add in Cool Whip – normally I fold in the Cool Whip but this mixture is fairly thick – so I had to use mixer
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Spread cream cheese mixture over graham crackers – dollop by spoonfuls onto crackers and smooth it out – it’s THICK!
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Spread pie filling over top of cream cheese mixture
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Refrigerate overnight
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Slice into 10 pieces and serve!
NOTES
Yes! Cream cheese and Cool Whip can both be frozen so yes – you can! Be sure to store in an air tight container.
You can use Splenda or any other zero point sweetener. They’re all cup for cup measurements to sugar. I like the Monk Fruit as it has less of a bitter after taste.
No – why would you do that? It’s NO BAKE. Don’t bake Cool Whip.
Yeah probably. If you leave it out in the sun. I’m not sure it will melt but it will become runny and inedible.
Yes! It’s best to make it the day before for sure. If you want to freeze it – you can do that as well. If making it ahead and freezing the whole cheesecake – I would wait to add pie filling until you serve.
In the refrigerator – covered
Not unless you’re using vegan cream cheese
I started with my Cherries in the Snow recipe and swapped everything out to make it with less fat and calories! This recipe is only 4 points per slice vs. 18 points per slice for the original!!! (green/blue/purple are all same points)
