No Sugar-Low Fat Lemon Cheesecake
A light, refreshing no-sugar lemon cheesecake with creamy textures and tangy citrus flavor, perfect for health-conscious dessert lovers and those seeking a low-fat, guilt-free treat.
Ingredients
Instructions
- Spray an 8-inch spring-form pan or 9-inch pie plate with non-stick cooking spray; sprinkle with graham cracker crumbs.
- Dissolve the lemon sugar-free Jell-O in boiling water; pour into a blender.
- Add cottage cheese and cream cheese to the blender, cover, and blend at medium speed, scraping down sides occasionally.
- Blend until completely smooth.
- Pour the mixture into a large bowl; stir in Cool Whip light.
- Pour the filling into the prepared pan over the graham cracker crumbs.
- Chill until set, about 4 hours.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is at room temperature before blending. You can substitute the graham crackers with almond flour for a gluten-free option. If you like a citrusy kick, consider adding a teaspoon of lemon zest to the filling. Keep an eye on the blending process to avoid overmixing and maintain a light texture.
Serving Suggestions
This cheesecake pairs beautifully with fresh berries or a drizzle of sugar-free raspberry sauce for an elegant touch. Serve it chilled as a refreshing dessert after a meal, or alongside a light salad for a balanced treat. For a delightful brunch option, consider pairing it with Turkey Newburg Casserole.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No Sugar-Low Fat Lemon Cheesecake contains roughly 329 calories, with 6g protein, 50g carbohydrates, and 12g fat. It is a good source of calcium (16% of the Daily Value), vitamin A (13% of the Daily Value), and protein (12% 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 light cream cheese?
Yes, you can use regular cream cheese if you prefer a richer flavor, but it will increase the fat content of the cheesecake. To maintain a low-fat profile, opt for the light version as specified.
Is it possible to make this cheesecake without Cool Whip?
Absolutely! You can whip up your own light whipped cream using nonfat heavy whipping cream and a sugar substitute, if desired. Just ensure it's light and airy before folding it into the cheesecake mixture.
Can I use a different flavor of Jell-O?
Yes, feel free to experiment with other sugar-free Jell-O flavors like lime or strawberry for a unique twist on this cheesecake. Just keep in mind that the flavor profile will change accordingly, offering a different taste experience.
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).