I don’t know about anywhere else, but this week it is hot Hot HOT here in Austin, Texas. We’re talking triple digits as far as the eye can see. This means that my oven (and sometimes even my stove) are on lockdown. This means almost nothing is baked. The oven isn’t turned on for any reason.
That leads us into no heat and no bake recipes for the majority of our meals, snacks, and desserts. That’s where this Skinny No Bake Cheesecake. I’ve made a traditional style of cheese cake. I’ve made a dip version. I’ve even made one in the instant pot. Now? It’s time for a no bake cheesecake!
This no bake cheese cake is made from scratch with just a handful of ingredients. That’s right! No box here. And it still only takes a few minutes to put together. The hardest part about making this no bake cheesecake is having to wait the 4 hours for it to chill and set in the fridge.
Seriously. It’s a true test of will power.
I lightened this cheesecake up by using a reduced fat cheese cake and a natural sweetener instead of so much sugar. The end result is a guilt free dessert that anyone will enjoy.
I topped my cheesecake with a lightened up cherry pie filling, but you can use any cheesecake topper that appeals to you. Fresh fruit, another flavor of pie filling, chocolate, etc. The sky is the limit!
TheSkinnyFork.com A lightened up version of a no bake cheesecake. It's quick to make and so sooo good! Top it with your favorite cheesecake additions and enjoy guilt-free. Prep Time: 4 Hours & 10 Minutes • Cook Time: 0 Hours
Servings: 8 • Serving Size: 1 Slice • Calories: 290 • Fat: 24 g • Saturated Fat: 12 g • Carb: 17 g • Fiber: 0 g • Protein: 3 g • Sugar: 6 g • Sodium: 220 mg
• 1 Graham Cracker Pie Crust
• 8 Oz. Neufchâtel (Reduced Fat) Cream Cheese
• 1/3 C. Natural Sweetener
• 1 Tsp. Vanilla Extract
• 2 Tsp. Lemon Juice
• 3/4 C. Heavy Cream
• Optional Toppings: Pie filling, chocolate drizzle, nuts, etc.
Set the graham cracker crust out.
In a large bowl, beat together the 8 Oz. cream cheese, 1/3 C. sweetener, 2 Tsp. lemon juice, and 1 Tsp. vanilla until smooth and creamy.
Add in the 3/4 C. heavy cream and continue to beat for another 2-3 minutes.
Pour the mixture out into the graham crust and smooth it out on the top.
Cover and place the cheesecake in the fridge for at least 4 hours to firm and set.
Once done, divided evenly into 8 slices and enjoy with your favorite cheesecake toppings as desired!
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian •Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher