1/2 Photos of No Bake Butterscotch and Cream Cheesecake (Low Fat)
3 hrs 30 mins
It's easy to enjoy this layered cheesecake. The fact that it's is very low fat doesn't hurt any and it's so easy, just mix and chill. The cook time given is chill time.
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Units: US | Metric
- 1 1/2 cups crumbled low-fat graham crackers
- 1/4 cup light margarine, softened
- 3 tablespoons granulated sugar (or Splenda)
- 16 ounces fat free cream cheese, softened
- 3/4 cup granulated sugar (or Splenda)
- 1/2 cup Cool Whip Free, thawed
- 1/4 cup plain fat-free yogurt
- 1/4 cup nonfat sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon bottled lemon juice
- 1 tablespoon unflavored gelatin
- 1/4 cup water
- 1/4 cup butterscotch topping (fat free-sugar free is ok)
- 2Combine crumbs, margarine, and sugar in a mixing bowl.
- 3Press mixture firmly in a 9" pie pan.
- 4Chill one hour, or until firm.
- 5Or, bake in a 350 oven for ten minutes or until lightly browned.
- 6Cool on rack before filling.
- 8Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
- 9Mix until smooth.
- 10In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
- 11Fold into cream cheese mixture.
- 12Divide batter in half.
- 13Fold butterscotch topping into one half and leave the other one plain.
- 14Pour butterscotch batter into a prepared 8" pie crust.
- 15Spoon plain batter over top.
- 16Cover and refrigerate for two hours, or until set.
- 17Cut into wedges and serve.
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Nutritional Facts for No Bake Butterscotch and Cream Cheesecake (Low Fat)
Serving Size: 1 (115 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 187.1
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.5 g
- Cholesterol 5.5 mg
- Sodium 358.4 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 0.0 g
- Sugars 24.9 g
- Protein 9.8 g
The following items or measurements are not included:
low-fat graham crackers
Cool Whip Free