This is light and dreamy and really easy to make. A little slice of heaven! Now and then I get a craving for sweets, so when I stumbled onto Cottage Magpie and saw her recipe for no-bake cheesecake, I knew I had to make this, lighter of course! I lightened her recipe by using reduced fat cream cheese and fat free cool whip. Adding a teaspoon of lemon juice is essential to enhance the flavors, so don't skip this!
No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 piece • Calories: 239 • Old Points: 5.25 pts • Points+: 6 pts
- 8 oz Cool Whip Free
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 9 inch reduced fat Graham Cracker Crust
- 1/4 cup sugar
- 1 tsp lemon juice
Oh my, that looks fabulous:)
ReplyDeleteThank you oh thank you. No need to give up cheesecake now.
ReplyDeleteMmm, you can't beat cheesecake!
ReplyDeleteThis looks delicious Gina! I can't tell you enough how glad I am that I stumbled upon your site! Can't wait to make this.
ReplyDeleteThis was so good! Hubby asked me if it was going to taste diet.... no way... it doesn't at all! I just wish I could have taken a better photo!
ReplyDeleteThis looks great! I love finding healthier versions of desserts, and am so glad to have discovered your site. It's going straight into my reader!
ReplyDeleteWow, does that look good, Gina!
ReplyDeleteexactly how much cream cheese do you need? it loooks yummy, cant wait to try it, sounds good with some strawberries!
ReplyDeleteThis recipe is genius! So easy and it sounds very satisfying. I like that you added a bit of lemon, I think it really balances out the creaminess of the cheese.
ReplyDeleteThanks for sharing, have a lovely weekend :)
this looks so easy to make, but i can tell it tastes awesome
ReplyDelete@Wendy, thanks for noticing that. One 8 oz bar.
ReplyDeleteWow! That's quite easy to make..and looks delicious. I've always loved cheesecakes..will try making this one. Thanks =)
ReplyDeleteThis was delicious! I just made it today to test it out for a party next weekend. Thanks Gina!
ReplyDeleteGlad you liked it!
ReplyDeleteThank you for the recipe! I found this place by looking for an WW friendly cheesecake recipe! I however substituted FF cream cheese and used half sweetener/half sugar...
ReplyDelete@twocans1 You're welcome! How did it taste with the fat free? I'm always afraid to use fat free cream cheese because of the taste. You probably brought it down a few points!
ReplyDeleteMy DH loved it! It did great with the FF, and while it's not ultra firm, it will still cut and keep shape. I simply freeze it for awhile before serving.
ReplyDeleteMy daughter was craving cheesecake, and I wanted to find something that would work for me, too. Turned to Gina and once more, she comes through! I lightened it even more. FF cream cheese and 6 packets of the new sweetener Truvia brought it down to 4 points. It's still great. Thanks again Gina.
ReplyDeleteI want to make it! Is there a certain way to make the crust?
ReplyDelete@Rose, I just use ready made crust
ReplyDeleteThis was delicious! My roomate and I gobbled it up!
ReplyDeleteI just made it! So delicious!! I used fat free cream cheese too, tastes great!
ReplyDeleteHi Gina...new to WW, so have a quick question about this recipe. Could I exchange the 1/4 c sugar for Splenda baking blend? How would that change the points? -Lynn K
ReplyDeleteIs there anyway to make this chocolately without changing the points much??
ReplyDelete@Brandi, maybe adding sugar free chocolate pudding. Kinda like a mud pie.
ReplyDeleteGina, i live out of the country, do you know any alternatives or how i can make my own reduced fat graham cracker crusts (im willing to start from scratch with light graham crackers, they dont exist here) and cool whip free (i thought of whipping cream with sweetener but the cream in itself has a lot of fat, doesnt it?)?
ReplyDeleteIf you dont, its ok, i know its kind of a hard question hehe-
thanks!
cata.
Gina, just found your blog and am forwarding the address to my daughter in law who is life time member of WW. Thanks for the wonderful recipe. I am a real lover of cheesecake and also key lime pie, so decided to try lime juice instead of lemon and a little lime zest. YUM.
ReplyDeleteGreat idea, I see key limes in the market these days.
ReplyDeleteHere is a 3 pt. recipe for
ReplyDeleteLemonade Cheesecake
8 Oz. fat-free cream cheese, softened
1 tsp. of crystal lite lemonade powder
1/4 cup of cold fat free milk
8 oz. container of cool whip free
9 inch reduced fat graham cracker crust, ready made.
Preparation:
Beat cream cheese and lemonade mix in a large bowl with electric mixer on med. speed until well blended and smooth. Gradually add milk until well blended. Gently stir in cool whip. Spoon into crust. Refrigerate 4 hrs. or until firm. 8 servings. 3 pts. per serving.
Hello!
ReplyDeleteThanks so much for posting this delicious looking recipe :) One question -- do I bake the pie crust first, before I add the filling, or is it okay unbaked?
No need to bake it!
ReplyDeletegina...How many points are in fat free cool whip?
ReplyDeleteI've made a variation of this and posted it on my blog. I love this and LOVE that it is so versatile. It is a perfect base for so many different flavors. I will be having a lot of fun experimenting this summer.
ReplyDeletehttp://the-nosh-pit.blogspot.com/2010/04/no-bake-strawberry-lime-cheesecake.html
Absolutely scrumptious!!! I made the mousse and served it with strawberries. Everyone just loved it! I used WW Whipped cream cheese. Also, since I had leftover strawberries...I made more mousse, and guess what I'm having for breakfast?! :o)
ReplyDeleteThat's my kind of breakfast!
ReplyDeleteGreat recipe for a hot summer day! Thanks!
ReplyDeleteI made this Sunday and it was awesome! I used sugar free cool whip and fat free cream cheese and it was still great.
ReplyDeleteUnfortunately I only got about 2 small pieces before my boyfriend ate it all. SIGH! lol Guess I'll be making this again soon.
This is so good, I've made it 3 different times now :) I like to buy 6 mini graham cracker crusts and make 6 individual cheesecakes :)
ReplyDeleteThis was fantastic! I used the FF cream cheese (hesitantly) and added a bit more lemon juice. It turned out wonderful! Even my super picky "I hate all things diet" sister loved it.
ReplyDeleteI tried it with FF cream cheese and splenda and it was tasted the same to me as your original recipe which I love!!! Thank you so much for all the wonderful recipes! I love them!
ReplyDeleteThis was so good. Next time I am going to add a little vanilla flavor. Thanks for the great receipe.
ReplyDeleteAll of your recipes look so good. I'm going to make several of them tonight!
ReplyDeleteCan you tell me how many points this would have without the graham cracker crust?
About 3 points.
ReplyDeleteThis was sooooo amazing! I made a regular one and tonight I am making it again and replacing the sugar with pumpkin butter :) It tastes super amazing w/o the crust as a fruit dip! Thanks for the super tasty cheesecake recipe!
ReplyDeleteWe call this fluff and we eat it with fresh strawberries or blueberries on top. Made with Splenda and sugar-free cool whip, makes a good diabetic dessert. Carol L.
ReplyDeletethe lemon taste was a little strong (I had to use extract and I only used 1/2 tsp of that, do you think putting a little vanilla in there would give back some of the cheesecake flavor?
ReplyDeleteFluff to me is marshmallow fluff.
ReplyDeleteDanielle, I wouldn't use lemon extract, if you don't have real lemons leave it out. Vanilla might help.
This is one of my favorite recipes my Grandma taught me when I was ten. I made it for my friends all the time up at school and it never disappoints. I generally don't use lemon juice, and then I'll add cherry or raspberry pie filling on top. Certain brands can either add about zero to one point to the total.
ReplyDelete**helpful tip: if you use the pie filling on top of the cheesecake, I generally will use only 1/2-3/4 of the can. For cherries, spoon all the fruit out first.
Didn't read all the comments, but I just ran this through the Recipe Builder at Weight Watchers- the NEW Points plus value is 6 - assuming 8 servings (which is the same as you've got here!)
ReplyDeleteSounds very good -- THANK YOU!
Thank you!
ReplyDeleteI have made this 5 times already. My husband is asking for it tonight and he's not on WW.
ReplyDeleteOh wow, that seriously looks wonderful! BOOKMARKED! :-)
ReplyDeleteI thought it was very good!! I did however replace the sugar with zylitol and microwave 2 TBLS of Apricot Simply Fruit to make it syruppy and drizzled that over the top. YUUUUMMMMYYYYYY. Thank You Gina!!!
ReplyDeletegreat recipe! i had to try it, changed it up a little, loved it and wrote about it! here's the entry (with a link to this recipe since it's based off of this one)
ReplyDeletehttp://reluctantwwfoodie.wordpress.com/2011/02/16/no-bake-cheesecake-filling/
I have been wanting to make this for a while and I finally did. WOW it was amazing thank you Gina!!! I used 1/2 tsp lemon juice and 1/2 tsp vanilla. My brother who isn't even a huge fan of cheesecake, and is NOT on WW, loved it! Yum!!!! :D
ReplyDeleteI made this for dessert tonight and used 6 packets of equal instead of white sugar. That reduced it to 4 Points+ per serving and that is with the crust. My husband licked the spoon and is anxious for it to set up so he can dig in. Thanks Skinny. I love the recipes here.
ReplyDeleteHey Gina - I'm having a hard time finding the graham cracker crust. Can you tell me what brand you recommend so I can try to find a place around here that carries it?
ReplyDeleteWhat a wonderful website. Just found you. This recipe looks great. Want to try the cheesecake. How would points be altered if you cut sugar to half splenda and half sugar and also used half ff cream cheese and half 1/2 reduced fat cream cheese? So anxious to try this. Thanks for your website and all these great recipes.
ReplyDeleteOops, I meant 1/3 reduced fat cream cheese...I refer to the previous post. Thanks.
ReplyDeleteThe graham cracker crust is Keebler, but you could probably make your own with crushed graham crackers and light butter.
ReplyDeleteSo happy you like my site. You'd have to put it in recipe builder to see how it effects the points.
I just finished making this without the crust. i used splenda instead of the sugar and 8oz of ww cream cheese. i snuck a taste from the mixing bowl. it is delicious!! i have frozen blueberries in the freezer. im thinking about adding a little splenda to those to top my cheesecake :). defenetely thumbs up on this one!! thanks again!!
ReplyDeleteI have made your banana cream pie recipe before and loved it, so I knew this was going to be another great recipe. Made it last night and LOVED it! And so simple to make!
ReplyDeleteI discovered your site a few weeks ago and finally got around to making this. I made it without the crust, but decided to dip a graham cracker into it today. YUM! I'm planning on topping it with strawberries for snacks this week. Thanks so much for sharing so many awesome recipes...I can't wait to try more!
ReplyDeletemy grandpa makes his cheesecake using almost this exact recipe, just without the lemon juice!! so glad to hear I can still eat it and not feel guilty!
ReplyDeleteThis was fabuloUS! i used low fat shortbread crust by keebler and it was perfect! I also added cinnamon while mixing and then to the top to set that way. Gave it a perfect "baked" taste! Love this and all recipes so far!
ReplyDeleteThis is, perhaps, the best cheesecake I have ever had! Delicious!! I put each serving in a dessert dish and sprinkled with graham cracker crumbs. I added a few strawberry slice. TO DIE FOR!!!
ReplyDeleteI have a recipe similar to this.
ReplyDelete8 oz Cool Whip Free
8 oz 1/3 less fat cream cheese
Reduced fat graham cracker pie crust
1 Crystal Light drink mix packet (the size that you would normally add to 16.9 oz bottles of water)
Blend together Cool Whip, Cream Cheese, and Drink mix. Spoon into pie crust, chill, serve. This is EASY and SO good! You can make any flavor you wish.
Great recipe i made the mousse version and top w/strawberrys. So delicious.
ReplyDeleteOMG this pie was Delicious i licked the spoon until the spoon tasted like metal it is a great recipe
ReplyDeleteI made this yesterday for a family dinner. I could not believe how easy it was and it was delicious! No one even suspected that it was a low cal cheesecake. I will definitely make this again and again.
ReplyDeleteI made the mousse version today...I got fresh strawberries and I have the mousse in the freezer...in a few hours I will have my verdict but I am going to sprinkle a tad of graham crackers (alread crushed) on the top with the fresh berries!
ReplyDeleteMade this today....Added 1tsp of Vanilla and 3TBS of Smuckers Sugar Free Strawberry Preserves was DELISH!! and it didn't change the points at all!
ReplyDeleteThanks so much for posting this delicious looking recipe :)
ReplyDeleteOk this is to die for. I made this abut 20 minutes ago and I was eating the filling before I could get it in the pie crust. Great, simple and very easy to make cheesecake. Do I really have to wait for it to chill before I eat it? ;-)haha
ReplyDeleteI live in the UK and can't find Cool Whip anywhere, do you know what I can use instead? Is it just whipped cream? I don't mind adding the extra calories for the whipped cream if i can't find Cool Whip.
ReplyDeleteThank you.
Super yummy. I had to make my own graham crust and made them into 12 cupcake portions. Used vanilla and lemon juice. DD
ReplyDeleteSarah, yes its just whipped cream
ReplyDeleteWhen I tried to calaculate this out in the recipe builder it said 8 points. I'm worried that I now have to question all the points values on this blog.
ReplyDeleteI made this last night. It was fantastic! Thanks for the recipe!
ReplyDeleteThis was great!! I made it last night for some friend in 5 minutes and it tasted fantastic! Not a crumb was left :) Thanks again, Gina!
ReplyDeleteThis is awesome!!!! I opted for the crust less version. I put cupcake liners in a muffin tin and filled about 9 of them stuck in frig. which was awesome for individual or quick grab and go portions!!! So Delicious welllll it does not stop there today I took a small crepe (2 pts ) that I made and filled with half of the little cup of cheese cake rolled up all I can say is WOW!!! delicious dessert for about 3-4pts Heavenly!!! Thanks a bunch!!!
ReplyDeleteThis is a keeper- absolutely delicious- my hubby loved it and he is very skeptical. I will be making this again and again
ReplyDeleteI made this last night and it never firmed up?? Was I supposed to put it in the freezer? I just put it in the refrigerator for several hours. It tasted good, but how on earth did I get this wrong??
ReplyDeleteI added about a half a cup of pumpkin butter instead of lemon and made it into pumpkin cheese cake! It is fantastic!
ReplyDeleteHonestly, this recipe is FABULOUS!!! I just finish making for Thanksgiving dinner tomorrow afternoon and I know my friends are going to looooove it!!!! Thanks Gina :)
ReplyDeleteJust made this and its Ahh-mazing:)My nanny used to make this for my siblings and I when we were younger and I couldnt find the recipe anywhere, thanks:)
ReplyDeletemade it several times and its delicious but QUESTION:
ReplyDeleteWhen I add the cool whip and beat it, the cool whip "deflates". Is it better to have the cool whip refrigerator cold (not just out of the freezer) and gently fold the cream cheese mixture and the cool whip together?
I use this recipe to frost my gluten-free cupcakes! Delicious!!!
ReplyDeleteI'm so happy I found this site (thank you Pinterest!) - everything I have tried has been wonderful! I made this tonight and used FF cream cheese & splenda and my husband raved while he inhaled his slice of cheesecake! You are helping us make healthy choices without having to give up little pleasures- thank you thank you!
ReplyDeleteIt is delicious!!!! Thank you!!!!
ReplyDeleteHi I am new to your site but would love to follow your site your recipes sound wonderful I cant wait to try them thanks so much for all your work.. Glenda in Kentucky
ReplyDeleteJust finished licking my plate...thank you Gina! This is my first ever cheesecake and I can now say I've actually made one, lol. I loved it and both my boys (9 & 5) loved it also. Oh, and this was dessert after our Asian Glazed Drumsticks dinner, which the entire family loves.
ReplyDeleteI made this and my daughter LOVED it; however, what could have happened to make mine watery????
ReplyDeleteMaybe you beat the final mixture too long? I think cool whip will deflate if you mix it too much...I just beat it on low speed until mixed, maybe 30 seconds. My cool whip was still fairly cold too, it had just thawed out.
DeleteInstead of using cream cheese try using plain Greek Yogurt Cheese. It adds protein to it.
ReplyDeleteYum, yum, yum!! We all loved it. We drizzled each slice with just a bit of light Hershey's syrup. Thank you for another great recipe!
ReplyDeleteMade this for mothers day, whole family loved it.
ReplyDeleteReally tasty! More of a cheesecake pie than actual cheesecake, but delicious and super easy! I'll be making this quite often. I used regular cool whip because the other versions had too many chemical concoctions for my taste. :)
ReplyDeleteHi: I would like to ask my cheesecake is extremely soft n it is not firm when cut after i had put inside the fridge for overnight?
ReplyDelete