Recipe by Amy Berry
"If you're watching your weight but have a huge sweet tooth, then this is the recipe for you! The only fat in this no-bake recipe is in the crust."
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fat-free cream cheese, softened
1 (8 ounce) container
fat free frozen whipped topping, thawed
1 (9 inch)
low fat graham cracker pie crust
This was very good but I guess I was expecting something a little bit stiffer. This pretty much fell apart when coming out of the pan. The picture provided is not at all how mine lookes. However, it was very light fluffy and tasted really good ecpesially for being low-fat!! I will make this one again.***
***I made this cheesecake again using light cream cheese and the light cool whip. The cheesecake came out much firmer then the non-fat kind. So if you don't mind a few more grams of fat and a few extra calories I would use the light version of each. I also switch it up with chocolate gram cracker crust and used some mini chocolate chips....yum!!!
I made it with 1 cup of sugar first time as recipe.
Then reduced to 3/4 cup, then 1/2 cup, then, 1/4 cup, then I am now reduced it to the 1/8 cup.
One 8oz Creamcheese
One 8oz~10oz Whipped Topping
1/8 cup of sugar
You can adjust the softness by adding and subtracting the Creamcheese or Whipped Topping.
You can Adjust the sweetness by adding or subtracting the amount of sugar.
It's very simple and you can make this with small children too.
You can create this by simply adding the fruits sauce and fresh fruits, caramel, and etc.
It's nothing but your creativity!!
This recipe was delicious! I usually make a similar cheesecake, which is my husband's favorite, but decided to try this recipe to lower our fat intake. I took it to a family party last night and there wasn't one piece left. My daughter and niece each had two slices. We like to serve it with strawberries or cherry pie filling over the top. Very Yummy!!
By far the best no bake cheesecake around!!! I added some lemon zest into the mixture to really punch up the flavor, and I found that this cheesecake tastes 100% better if you eat/serve it about one day after you make it!!! Therefore, it's a really good idea to make it the night before you plan to serve it because then the flavors will have time to mingle around with each other--I guarantee you'll taste the difference from doing so!
This is a good recipe, but it does NOT need 1 cup of sugar. I will try it next time with 1/3 of a cup. I also added a teaspoon of vanilla extract, which gave it a nice flavor.
To cut down on the fat, this can be used as a pudding - just spoon it into individual ramikins and forget the crust. Top with berries!
Can't go wrong with this recipe! Quick, tasty, and less fat than other cheesecakes. Highly recommended!
I WAS LOOKING FOR A GOOD CHEESECAKE RECIPE AND I HAVE FOUND IT!!! I USED REGUAL CREAM CHEESE AND WHIPPED TOPPING AND ADDED SOME LEMON JUICE I ALSO ADDED A CAN OF STRAWBERRY PIE FILLING ON THE TOP IT WAS SO GOOD!! MY HUSBAND REQUESTED IT FOR HIS BIRTHDAY INSTEAD OF CAKE!! THANK YOU!!
This is the perfect trifecta of delicious, healthy & easy. Thanks so much for posting this recipe!!! I would recommend beating the cream cheese & powdered sugar on high speed for 2 minutes to ensure no lumps remain before adding the whipped cream...
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Two Step Cheesecake II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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