Ingredients for Light Lemon Cheesecake
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How to Make Light Lemon Cheesecake
- Spray a 9-inch pie plate with cooking spray.
- Crush 1 ½ cups graham crackers into crumbs. Sprinkle ½ cup of the crumbs into the prepared pie plate.
- Set aside.
- In a small bowl, completely dissolve 1 packet (1 tablespoon) of unflavored gelatin in ¼ cup of boiling water. Stir for 2 minutes until completely dissolved.
- Pour the gelatin mixture into a blender.
- Add 16 ounces cream cheese, softened; 1 (14-ounce) can sweetened condensed milk; 1/2 cup lemon juice; and 1 teaspoon lemon zest.
- Cover the blender.
- Blend on medium speed until completely smooth, scraping down the sides as needed.
- Pour the mixture into a large bowl.
- Gently fold in 8 ounces whipped topping.
- Pour the mixture into the prepared pie plate.
- Sprinkle the remaining graham cracker crumbs (about ¾ cup) around the outer edge of the cheesecake, leaving the center plain.
- Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Just before serving, gently spread a dollop of additional whipped topping or lemon curd in the center of the cheesecake (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
55g
Fat
33g
Carbs
8g
