No Bake Low Fat Cheesecake
Ready In: 15 mins
Serves: 6
Yields: 6 mini cheesecake
Ingredients
- 3⁄4 cup graham cracker crumbs
- 1⁄4 cup Splenda sugar substitute
- 1 tablespoon I Can't Believe It's Not Butter Fat Free, spread
- 1 (8 ounce) light cream cheese
- 1⁄3 cup Splenda sugar substitute
- 1⁄2 ounce Dream Whip (1/2 package)
- 3⁄4 cup nonfat milk
Directions
- Make sure cream cheese is room temperature and butter melted.
- Crust : In a bowl mix sugar with crumbs.
- Add melted butter until a wet mixture form.
- Put 1 tbps of the graham mixture into 6 mini cheesecake cups - if doing like mini cheesecake, otherwise tap in the pan.
- Press with a round object the crust so it becomes smooth.
- Put it in the freezer while making filling.
- Filling:
- With a hand beater, beat together dream whip and milk, until mixture becomes cream consistent - about 2 1/2 minute.
- In another bowl, beat cream cheese until soft, slowly add Splenda, and mix until there are no lumps - do not overbeat.
- With a spatula, mix dream whip with cream cheese.
- But 1 1/2 tbps of the mixture in the cheesecake cups and let on the fridge 4 hours or overnight.
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