Low Fat Strawberry No-Bake Cheesecake

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Here’s a simple summer dessert that takes less than 10 minutes to make. With strawberries at their peak this time of year, this is a great way to enjoy them. I also like making this with mixed berries. This is slightly modified from my no-bake cheesecake.

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5 from 2 votes
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Low Fat Strawberry No-Bake Cheesecake

10
10
10
SP
233.5 Cals 3.1 Protein 29.9 Carbs 9.6 Fats
Yield: 8 servings
COURSE: Dessert
CUISINE: American

Ingredients

  • 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
  • 2 tsp vanilla extract
  • 12-14 strawberries, hulled and halved lengthwise

Instructions

  • In a large bowl, whip cream cheese, vanilla extract and sugar for a few minutes until fluffy.
  • Add Cool Whip and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.
  • Arrange strawberries on top and serve.

Nutrition

Serving: 1slice , Calories: 233.5kcal, Carbohydrates: 29.9g, Protein: 3.1g, Fat: 9.6g, Fiber: 1.5g
Blue Smart Points: 10
Green Smart Points: 10
Purple Smart Points: 10
Points +: 6

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54 comments

  1. Thanks Gina for a great recipe.
    I have made this so many times with different variations. All of them have been wonderful. Also used for family events
    Todays version I put the filling in 8 different glasses and put strawberries and peaches on top. It is so good. It was made with Monk fruit and had a lovely taste and texture.
    It is always good to use your recipes because they are yummy and very flexible.

  2. Help! I tried this today for my daughters birthday and chilling it in the refrigerator for 4-5 hours before serving it and it was really soft, should I have put it in the freezer?

  3. Can I make this with Splenda?

  4. Hello, i am wondering what the smart points would be for this dessert! Thanks!

  5. Can I use whipping cream to replace cool whip?

  6. I'm kind of thinking of making this for Easter dinner, but slicing the strawberries and lining the graham cracker crust with them before pouring in the cheesecake filling, to raise up the height of the cheese cake. Any thoughts?

  7. Does the cream cheese need to be at room temperature? Also, are we using a whisk or paddle attachment? Thanks

  8. I substituted regular cream cheese for light strawberry cream cheese and used a chocolate graham cracker crust.
    it was fab!
    thanks fer the awesome idea

  9. I am not so sure if I am all that happy about the low-fat-thing but I will definitely give it a try!

  10. Thank you Gina, so glad there are healthier alternatives to cakes thanks to your recipe. I'm just wondering if Reduced Fat crust is available here in Manila phillippines. If there's none. Could you suggest a good alternative?

  11. Have you tried this with fat free cream cheese? Does it make it too gooey?

  12. I am OBSESSED with this cheesecake (my husband is too!) So much that I had to take a break from making it since we will literally devour the whole thing in 2 days 🙂 Since I have made this a lot, I tweaked it a little bit and have gotten a perfect cheesecake, not to goopy. I use a container of strawberry cream cheese but still add about 2 big scoops of plain. Since the strawberry has more sugar in it, I don't quite fill the 1/4 cup all of the way. I've found that a little bit more cream cheese really makes the pie keep its form and not fall apart when you slice it. The first time I made it I used too much cool whip (bought the larger size not remembering what I needed) and this made it too runny. I also use a TON of fresh strawberries on top 🙂 I am craving this so bad right now!!! Thanks for an amazing, easy and delicious recipe Gina!

  13. I just made this one last night for a Memorial Day weekend cook out, and it was a big hit! So fresh and delicious, thank you.

  14. Gina,

    Do you thaw the cool whip first before mixing it? Or does it stay frozen?

    Thanks

  15. made this tonight, maybe i didnt chill long enough but i tried to cut a slice after 3 hours and it fell apart. the crust crumbled and the filling was goopy. tastes fantastic but its hard to serve. now im scared that the filling from the rest if the pie is going to leak into the empty space from where i took my piece… i may have to cut it all at once and put each serving in its own container? idk, next time i think ill just make the filling and serve more like a "pudding" and top with lowfat crumbled graham crackers and strawberries.

  16. Hi Gina,
    Can you use Truwhip as a substitute for the fat free Cool Whip? Love your site! Thanks for all the great recipes!
    Kate

  17. This was delicious Gina!! Thank you for the recipies they are awesome, especially since I am on Weight Watchers, I really appreciate how you put all of the pointplus values on all of your recipies. It makes it so much easier! THANK YOU!

  18. This is not a firm cheesecake, this is a no-bake which is softer. If you want a firm cheesecake, you'll have to make on that requires baking such as the strawberry swirl cheesecake… https://www.skinnytaste.com/2011/03/strawberry-swirl-cheesecake.html

  19. Hi Gina,
    We have been using your recipes for the last 11 weeks since joining ww and have been eating very well thanks to you! I have been waiting to try this for weeks and finally made it today. Looked good prior to serving and tasted fantastic but after chilling for almost 6 hours was not thick or firm…was difficult to cut and did not look nice on the plate. Is this because ff cool whip and reduced fat cc? Or did I do something wrong?! Our favorite is the Bangin' Good Shrimp….hubby says he could eat it everyday!!

  20. Glad to help!!

  21. Made this for my Easter party last night and it was a huge success! Soo delicious!!! I <3 your blog Gina!!! It's totally helped me find delicious recipes that I can have while on weight watchers!
    YOU ROCK GINA!!

  22. Losingmore, that's funny!

    Whitney, you're welcome!

  23. Gina,

    I've been struggling to find foods that taste good and are good for me. I'm so accustomed to the taste of a rich cheesecake but I've been preparing healthier meals for my new healthy lifestyle and I came across your blog. I made the chicken parmesean and this cheesecake two days ago and they were both so good and didn't take long to make at all. My boyfriend couldn't tell the meal was healthy and neither could I. Tonight, I think I'll try the Italian Meatballs over whole-grain pasta, I'm sure they'll be a hit! Thanks so much! 🙂

    Whitney

  24. another hit…made this for a family bbq so I could have some guiltless dessert and I also made a three layer cake with lemon frosting ( not reduced fat or cal in any way ) for the others….what did everyone eat?? the strawberry cheesecake. I had tons of regular cake left. LOL

  25. It may be the same, it's just how it came up in the calculator after inputting the calories, fat and fiber.

  26. I LOVED this! I'm just wondering, why/how is this cheesecake 5 pts where the regular no bake cheesecake is 5.25? I'd think this one would be more if anything, because of the strawberries. Does the lemon juice really make a difference of .25 points? Or am I missing something obvious?

  27. I loved this cheesecake. I've made it with and without the berries and my family loved it. I'm a sucker for cheesecake so am really happy to find WW ok cheesecake that won't take ya to the bank. I also found fat free cream cheese 🙂

  28. wonderful flavor, I added a mix of blueberries and strawberries to the top. Mine didnt come out real firm, but it was yummy

  29. @Ashley- Graham Cracker crust is 1 1/2 cups crushed graham crackers, sugar and melted butter combined and pressed into a pie dish. They sell them ready made in the supermarket. If you make it yourself, chill the crust 30 minutes before you fill it.

  30. Hi can you please tell me what is Graham cracker crust? I'm dying to try this

  31. I just made this! I made a few changes and I put them into 9 little cupcakes instead of one big cake. Thanks for the awesome recipe 😀

  32. Hi Gina,

    I love your blog and all of your recipes. I'm not a naturally-talented cook so all of your directions and pictures makes re-creating these dishes so easy! I'm also a weight watcher so I really appreciate the nutrition/points information, and all of the variety you have. I made this strawberry/no-bake cheesecake today and it is delicious!!

    Thanks so much!
    Quinn

  33. This was great. I even cut the sugar in 1/2 and used a red. fat graham cracker crust. It was a hit with the whole family.

  34. @Andrea- email me… ginah2design@gmail.com

    @chef- You're welcome!!

  35. Gina

    that is a great lowfat cheesecake!! thanks so much for sharing!

  36. I'm currently using Firefox…hmm…I'm going to have to figure it out because the only reason I'm succeeding on Weight Watchers is because of your blog! I can't thank you enough for this blog!

  37. @Andrea- That's very strange! I'm at a different computer and it works fine. Are you using an old version of Internet Explorer by any chance?? If so upgrade it or use Firefox. I think that may be the problem.

  38. TY, TY, TY, TY 🙂

  39. Gina quick question: when I log onto the homepage, the right hand side bar with the categories such as breakfast/lunch/dinner/gluten free/10 points/9 points etc and the other recipe options don't show up so I can't search through any recipes other then what is on the homepage. Any idea why this is?

  40. I can't to try it. I might try it this weekend!

  41. Love the idea of mixing some in with the cheesecake!

  42. I just made this, but I mixed the strawberries in!! YUM!!

  43. I made your regular no bake cheesecake with strawberries the night before last! Mine looked just like your picture. So yummy.

  44. @Miss G- We were both thinking the same thing it seems!

    @Anna- Thank you!

  45. Hi Gina, this is my first time commenting…I'm enjoying so many of your recipes and this one looks delicious. Your photography is really nice, too!

  46. It's so funny that you put this recipe up today because last night I was just thinking of adding some strawberries to your regular no-bake cheesecake recipe since I have a TON of strawberries! Haha! I love it!

  47. Hi Debbie! Actually yes, I have tried both. I am not crazy about Stevia personally but I was very impressed with the way Xylitol tasted great. Just like regular sugar. It is pretty pricey however and some people report having stomach issues if they consume too much. Any recipe that calls for sugar on my site can generally be replaced with Stevia, Xylitol, Splenda, or whatever your preference is.

  48. something for you here:
    http://ajscd.wordpress.com/2010/06/15/blog-award/

  49. I enjoy getting your recipes. You have a wonderful blog, thanks for all the work you do for it!!
    Have you ever tried Stevia and Xylitol instead of sugar? It is kind of expensive but it is healthier than sugar and artificial sweetners. I like Sweet Leaf Stevia and we get it at the Whole foods store.
    Thanks again!
    Debbie

  50. Yum! I would add a drizzle of SF strawberry jam over the top as well 🙂

  51. Hi, Anonymous from Australia! Cool Whip is a frozen non-dairy whipped topping (think whipped cream) that you thaw in the refrigerator and use as you would whipped cream. The "free" is fat-free.

  52. Thanks for this fantastic blog. I am from Australia can you please explain what cool free whip is?
    Thanks
    Rosemary

  53. Looks delish! I've been looking for a low fat dessert recipe and I cannot wait to try this one out. Simple ingredients, I love it.

  54. I just found your blog a little while ago and I can't believe how decadent all of your recipes seem- can't believe they're weight watchers! This looks delicious and I will definitely try it this summer!