No-Sugar-Added Lemon Cheesecake
A creamy, tangy lemon cheesecake with a no-sugar-added twist, perfect for those seeking a light dessert with fresh citrus flavor and a smooth texture. Suitable for diabetics or low-sugar diets.
Ingredients
Instructions
- Dissolve the sugar-free lemon gelatin in boiling water and let it cool to room temperature.
- In a blender, combine the cooled gelatin mixture, reduced-fat cream cheese, and cottage cheese. Cover and process until smooth.
- Transfer the mixture to a bowl and fold in the reduced-fat whipped topping.
- Pour the filling into the prepared graham cracker crust.
- Sprinkle the top with crushed graham cracker crumbs if desired.
- Refrigerate until set, then garnish with reduced-sugar cherry pie filling before serving.
Tips & Substitutions
For a smoother filling, ensure the cream cheese is at room temperature before blending. You can substitute the reduced-fat cream cheese with a non-dairy alternative if needed. If you're looking for a firmer texture, increase the amount of gelatin slightly. Consider using a flavored whipped topping for a twist or explore variations like the Reduced Calorie Strawberry Angel Pie for inspiration.
Serving Suggestions
This cheesecake is delightful on its own or served with fresh fruit such as berries. Pair it with a light citrus salad or a cup of herbal tea for a refreshing dessert experience. You can also serve it alongside Peggy'S Sausage Balls for a fun appetizer and dessert pairing during gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the cheesecake's texture, avoid freezing as it may become watery upon thawing. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften slightly before cutting.
Nutrition & Diet Analysis (per serving)
Each serving of No-Sugar-Added Lemon Cheesecake contains roughly 554 calories, with 15g protein, 42g carbohydrates, and 36g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 546mg per serving (24% 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 reduced-fat?
Yes, you can use regular cream cheese for a richer flavor, but it will increase the overall calorie count. If you're maintaining a lower calorie diet, stick with reduced-fat options to keep this cheesecake lighter.
How long does the cheesecake need to set in the fridge?
The cheesecake should set in the refrigerator for at least 4 hours, but overnight is ideal. This allows the flavors to meld and the texture to firm up nicely, making it easier to slice and serve.
Can I make this cheesecake in a larger size?
Absolutely! To make a larger cheesecake, simply double the ingredients and use a larger crust, like a 9-inch. Adjust the setting time accordingly, as it may require additional time in the fridge to firm up.
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).