How To Make Light No Bake Cheesecake
This cheesecake recipe is made lighter and healthier with the use of Greek yogurt and light cream cheese. It’s still full of the classic cheesecake flavors!
Serves:
Ingredients
For Graham Cracker Crust:
- â…”cupgraham cracker,crumbs
- 2tbspcoconut oil,or butter, melted
For Cheesecake:
- 8ozlow-fat cream cheese,(2 packages)
- 1cuplow-fat vanilla Greek yogurt,must be strained if watery
- ¼cuphoney
- 2tbsplemon juice
- 1tbspvanilla extract
- pinch of salt
Instructions
-
Stir graham cracker crumbs and oil/butter together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar or serving dish, and use fingers or a spoon to pack it down firmly.
-
Add all ingredients to a food processor, and pulse to combine, scraping the edges of the bowl once or twice to be sure that all ingredients are blended. Spoon about â…” cup of the mixture into each jar or serving dish on top of the graham cracker crust.
-
Refrigerate for 2 to 3 hours until set. Serve topped with berries, lemon zest, other desired toppings, or plain.
Nutrition
- Calories:Â 247.25kcal
- Fat:Â 13.86g
- Saturated Fat:Â 9.10g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 2.01g
- Polyunsaturated Fat:Â 0.83g
- Carbohydrates:Â 24.17g
- Fiber:Â 0.36g
- Sugar:Â 18.10g
- Protein:Â 7.16g
- Cholesterol:Â 26.80mg
- Sodium:Â 281.48mg
- Calcium:Â 96.57mg
- Potassium:Â 125.04mg
- Iron:Â 0.49mg
- Vitamin A: 60.86µg
- Vitamin C:Â 2.04mg
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