Quick And Lite Cheesecake
A quick, light cheesecake with creamy texture and fruity topping, perfect for a simple dessert or casual gatherings, combining smooth cheese with sweet fruit flavors.
Ingredients
Instructions
- In a large bowl, mix together the lite cream cheese, sugar, and vanilla until well blended.
- Add the eggs and mix well.
- Pour the mixture into a pie crust.
- Bake at 350°F for 40 minutes or until the center is almost set.
- Refrigerate for 3 hours.
- Top with pie filling before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or a flavored yogurt in place of some cream cheese. If you're short on time, use a pre-made graham cracker crust. Make sure to beat the cream cheese until smooth to avoid lumps. Experiment with different pie fillings like cherry or blueberry for a unique twist. This cheesecake pairs beautifully with Fruity Whip for added sweetness.
Serving Suggestions
Serve the cheesecake chilled, topped generously with your choice of pie filling for added flavor and visual appeal. It pairs wonderfully with fresh fruit or a dollop of whipped cream. For a complete dessert experience, consider serving with coffee or tea. This dessert also compliments savory dishes like Southern-Style Ribs, creating a balanced meal.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 5 days. If you prefer, you can freeze individual slices for up to a month; just wrap each slice in plastic wrap and place them in an airtight container. To enjoy again, thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Lite Cheesecake contains roughly 362 calories, with 12g protein, 74g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (46% of the Daily Value), vitamin C (26% of the Daily Value), and protein (24% of the Daily Value), and a good source of iron and potassium. It also contributes 13g of dietary fiber toward your daily target.
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 reduced-fat cream cheese instead of lite cream cheese?
Yes, you can substitute reduced-fat cream cheese for lite cream cheese in this recipe. The texture and flavor will remain similar, though the cheesecake may be slightly denser. Just ensure that it's softened before mixing for the best results.
What can I use instead of pie filling?
If you don't have pie filling, you can substitute fresh fruit or a homemade fruit compote. Simply cook down your choice of berries or stone fruits with a bit of sugar and lemon juice until thickened. This adds a fresh twist and can be customized to your taste.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools and chills in the refrigerator. Keep an eye on it, as baking times may vary depending on your oven and the type of pie crust used.
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).