No Bake Butterscotch and Cream Cheesecake (Low Fat)

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

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.

Ingredients Nutrition


  1. CRUST:.
  2. Combine crumbs, margarine, and sugar in a mixing bowl.
  3. Press mixture firmly in a 9" pie pan.
  4. Chill one hour, or until firm.
  5. Or, bake in a 350 oven for ten minutes or until lightly browned.
  6. Cool on rack before filling.
  7. FILLING:.
  8. Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
  9. Mix until smooth.
  10. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
  11. Fold into cream cheese mixture.
  12. Divide batter in half.
  13. Fold butterscotch topping into one half and leave the other one plain.
  14. Pour butterscotch batter into a prepared 8" pie crust.
  15. Spoon plain batter over top.
  16. Cover and refrigerate for two hours, or until set.
  17. Cut into wedges and serve.
Most Helpful

I made this for Photo Tag and loved the taste. I will make it again and pay more careful attention to the directions. I mixed the gelatin with water too soon and it cooled and started to set in a metal bowl, so I beat it into the cream cheese mixture with a mixer and it distributed fairly well, but I know if I had the cream cheese mixture all ready and then do the gelatin and just let it cool a bit, the consistency will be even better. You would never know this is reduced fat...Yum!

CaliforniaJan May 17, 2010

This was a wonderful low fat treat! The only reason it didn't get 5 stars is because of the gelatine problem. Dissolving the gelatin in 1 Tbsp. water only turns it into a lump and does not fold into the creamcheese mix at all. On advice from a friend I will next time try dissolving it in 1/4 cup water. Honestly though, this will be made again, we really did love it!

SoupCookie May 10, 2010