No Bake Butterscotch and Cream Cheesecake (Low Fat)

Recipe by Annacia
READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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