No Bake Butterscotch and Cream Cheesecake (Low Fat)
- Reviews 2
Ready In: 3 hrs 30 mins
Serves: 8
Ingredients
Crust
- 1 1⁄2 cups crumbled low-fat graham crackers
- 1⁄4 cup light margarine, softened
- 3 tablespoons granulated sugar (or Splenda)
Filling
- 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)
Directions
- CRUST:
- Combine crumbs, margarine, and sugar in a mixing bowl.
- Press mixture firmly in a 9" pie pan.
- Chill one hour, or until firm.
- Or, bake in a 350 oven for ten minutes or until lightly browned.
- Cool on rack before filling.
- FILLING:
- Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
- Mix until smooth.
- In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
- Fold into cream cheese mixture.
- Divide batter in half.
- Fold butterscotch topping into one half and leave the other one plain.
- Pour butterscotch batter into a prepared 8" pie crust.
- Spoon plain batter over top.
- Cover and refrigerate for two hours, or until set.
- Cut into wedges and serve.
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