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

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
WW Points Plus: 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