Lite Lemon Cheesecake
A light and tangy lemon cheesecake featuring creamy cottage cheese and Cool Whip, perfect for a refreshing dessert that suits health-conscious gatherings and family dinners.
Ingredients
Instructions
- Spray an 8 or 9-inch spring-form pan or 9-inch pie pan with nonstick cooking spray.
- Sprinkle the bottom and sides with graham cracker crumbs.
- Dissolve the sugar-free lemon Jell-O in boiling water, then pour into a blender container.
- Add the low-fat cottage cheese and lite cream cheese to the blender.
- Blend at medium speed for about 2 minutes or until completely smooth.
- Pour the mixture into a large bowl.
- Gently stir in the thawed Cool Whip.
- Pour the filling into the prepared pan.
- Chill until set, about 4 hours.
- When ready to serve, top with pie filling.
Tips & Substitutions
To enhance the flavor, consider adding a tablespoon of freshly squeezed lemon juice or zest to the filling before blending. If you want to reduce calories further, you can substitute the lite cream cheese with Greek yogurt. For a gluten-free option, use gluten-free graham cracker crumbs or crushed nuts as the crust. This cheesecake can easily be adapted to a no-bake version by omitting the Jell-O and adding more cottage cheese.
Serving Suggestions
Serve this lite lemon cheesecake chilled, and consider topping it with fresh fruit or a dollop of additional lite Cool Whip for extra flair. It pairs beautifully with a light fruit salad or a scoop of sorbet for a refreshing dessert after a meal. For an added crunch, you can serve it alongside a slice of Tracey'S Banana Split Pie for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the cheesecake fresh, cover the top with plastic wrap or foil. If you prefer to freeze it, slice the cheesecake and wrap individual pieces in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lite Lemon Cheesecake contains roughly 97 calories, with 5g protein, 15g carbohydrates, and 2g fat. It is a good source of protein (11% of the Daily Value) and vitamin C (10% 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 regular cream cheese instead of lite cream cheese?
Yes, you can use regular cream cheese for a richer flavor, but it will increase the calorie and fat content of the cheesecake. If you're looking for a lighter option, stick with the lite cream cheese to maintain the intended texture and taste of the dish.
How can I make this cheesecake sweeter?
If you prefer a sweeter cheesecake, consider adding a sweetener of your choice, such as honey or agave syrup, to the filling before blending. Start with a small amount, taste, and adjust according to your preference. Just be mindful of how it may affect the overall texture of the cheesecake.
Is there a non-dairy alternative for this recipe?
Absolutely! You can use non-dairy cream cheese and coconut whipped cream in place of the lite cream cheese and Cool Whip. Additionally, opt for almond or soy yogurt as a substitute for cottage cheese. These alternatives will help maintain a similar texture while keeping the recipe dairy-free.
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).