Light Ambrosia Cheesecake
A light, tropical-inspired cheesecake featuring pineapple, coconut, and lemon flavors, perfect for summer gatherings or a refreshing dessert option.
Ingredients
- 3/4 cup zwieback or graham cracker crumbs ⓘ
- 1/2 cup flaked coconut, toasted and divided
- 2 tablespoons reduced-calorie stick margarine, melted
- 1 cup unsweetened pineapple juice ⓘ
- 3 ounces lemon flavor Jell-O (sugar-free may be used) ⓘ
- 8 ounces reduced-fat cream cheese, softened ⓘ
- 1 1/2 cups nonfat sour cream ⓘ
- 1/4 teaspoon coconut extract ⓘ
- 8 ounces unsweetened crushed pineapple ⓘ
- 2 teaspoons cornstarch ⓘ
Instructions
- In a small bowl, mix crumbs, 1/4 cup of toasted coconut, and melted margarine.
- Press the mixture into the bottom of an 8-inch spring-form pan.
- Chill the crust for 1 hour.
- In a small saucepan over high heat, bring pineapple juice to a boil. Remove from heat.
- Add the gelatin to the hot pineapple juice and stir well; cool to lukewarm.
- In a medium mixing bowl, using an electric mixer on high speed, beat the cream cheese and sour cream until smooth.
- Beat in the coconut extract and the cooled gelatin mixture.
- Pour the filling into the prepared crust and cover with plastic wrap.
- Refrigerate for 3 hours before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute in the gelatin and opt for a low-calorie cream cheese. If you want a different flavor profile, lime-flavored gelatin can be a zesty alternative. Ensure the crust is firmly pressed to avoid crumbling when serving. Toast the coconut until golden for added flavor, and if you prefer, you can use a store-bought crust to save time.
Serving Suggestions
This Light Ambrosia Cheesecake is delightful on its own, but it pairs beautifully with fresh fruit like strawberries or kiwi for added color and flavor. A dollop of whipped cream can enhance its richness, while a side of mint leaves adds a refreshing touch. For a festive occasion, consider serving it alongside 'Aunt Betty'S' Snow Drop Cookies for a delightful dessert spread.
Storage & Reheating
Leftover cheesecake can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container for up to 3 days. Avoid freezing, as the texture may change upon thawing. To enjoy it again, simply serve chilled directly from the fridge for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Light Ambrosia Cheesecake contains roughly 356 calories, with 5g protein, 70g carbohydrates, and 6g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of gelatin for this cheesecake?
Yes, you can use flavored gelatin like lime or orange to create a unique twist on this cheesecake. Just ensure that the gelatin is sugar-free if you want to keep the recipe light. The flavor will change slightly, but it can add a deliciously refreshing element to the dish.
How can I make this cheesecake dairy-free?
To make this cheesecake dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use coconut yogurt in place of sour cream. Ensure that the margarine is also plant-based. Keep an eye on the texture; dairy-free ingredients can vary widely in creaminess.
What can I do if my cheesecake doesn't set properly?
If your cheesecake doesn't set, it may be due to not enough gelatin or not cooling the gelatin mixture sufficiently before mixing it in. You can try adding a bit more gelatin dissolved in warm water or refrigerate it for a longer period to help it firm up. Make sure to follow the cooling instructions closely next time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).