Ingredients for No Bake Low Fat Lemon Cheesecake
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How to Make No Bake Low Fat Lemon Cheesecake
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 6 tablespoons melted unsalted butter. Mix until evenly moistened.
- **Press into pan:** Firmly press the crust mixture into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to create an even layer.
- **Prepare the filling:** In a blender or food processor, combine 16 ounces (2 cups) low-fat cream cheese, softened; ½ cup powdered sugar; ¼ cup fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; and ½ cup heavy cream. Blend until completely smooth and creamy.
- **Combine and chill:** Pour the creamy filling over the prepared crust. Cover the pie plate and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set (though it will remain soft).
- **Serve and enjoy:** Slice and serve chilled. Garnish with fresh lemon slices or berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
147g
Fat
49g
Carbs
13g
