Ingredients for No Bake Butterscotch And Cream Cheesecake Low Fat
- Low Fat Graham Crackers
- Light Margarine
- Granulated Sugar
- Fat Free Cream Cheese
- Cool Whip Free
- Plain Fat Free Yogurt
- Nonfat Sour Cream
- Pure Vanilla Extract
- Bottled Lemon Juice
- Unflavored Gelatin
- Water
- Butterscotch Topping
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How to Make No Bake Butterscotch And Cream Cheesecake Low Fat
- In a medium bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract and butterscotch chips until the chips are melted and the mixture is smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Crush the graham crackers into fine crumbs. Combine the graham cracker crumbs with the melted butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan.
- Pour the cheesecake filling over the graham cracker crust.
- Cover the springform pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
99g
Fat
2g
Carbs
11g
