Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

This is a quick no-bake light cheesecake. It has a great texture and flavor. Cook time is for chilling.


  1. Spray 9-inch pie plate with cooking spray.
  2. Sprinkle with 1/2 of the graham cracker crumbs; set aside.
  3. Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
  4. Pour into blender container.
  5. Add cheeses; cover.
  6. Blend on medium speed until smooth, scraping down sides occasionally.
  7. Pour into large bowl.
  8. Gently stir in whipped topping.
  9. Spread in prepared pie plate.
  10. Sprinkle remaining crumbs around outside edge, leaving center plain.
  11. Refrigerate 4 hours or until firm.
  12. Just before serving, gently spread pie filling onto center of cheesecake.


Most Helpful

Yum...this was pretty good. Nice, light, fluffy texture. I did add 1 tsp of lemon extract (I like lemon!) and used fresh raspberries between the crust and the filling, and then again sprinkled on top (instead of the pie filling--too much sugar) This made it a very low calorie, lowfat, and low sugar dessert.

*Elissa* July 24, 2005

I was going to submit this recipe until I saw your. I got this recipe from TOH Light and Tasty magazine. I used all reduced fat products and substituted ricotta cheese for the cottage cheese. This was very easy to make and a nice light dessert.

iluvmythomas April 02, 2004

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