Light Lemon Cheesecake

READY IN: 4hrs 10mins
Recipe by Chris from Kansas

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

Top Review by Elissa

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.

Ingredients Nutrition


  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.

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