No-Bake Cheesecake

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This easy no-bake cheesecake is light and dreamy and really easy to make, you don’t even need an oven. A little slice of heaven!

No Bake Cheesecake
No-Bake Cheesecake

Now and then I get a craving for sweets, and when I do I love making this easy no-bake cheesecake! Adding a teaspoon of lemon juice is essential to enhance the flavors, so don’t skip this! More no-bake desserts you might like are Peanut Butter Pie, Pumpkin Spice Cheesecake, and these Chocolate Peanut Butter Balls.

No Bake Cheesecake

Need a dessert in a hurry? Grab a pre-made graham cracker crust (or make your own from scratch graham cracker crust), some cream cheese, whipped topping and whip up this easy dessert!

I first shared this in 2009 and it’s funny, I update my website’s Weight Watcher Points every time they change their plan which is about every 2 years. What I have noticed, with each plan they change the points for dessert always goes up. This cheesecake has evolved, along with me and WW. I rarely eat sugar, and since making this I now swap sugar for monk fruit. I also love Tru Whip, and they recently came out with a sugar free whipped topping that is sweetened with monk fruit. All that being said, feel free to use sugar if you wish, and make it to your taste. This is a great base!

No Bake Cheesecake with berries

No Bake Cheesecake
Print WW Personal Points
5 from 5 votes
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No-Bake Cheesecake

181 Cals 3 Protein 23 Carbs 12 Fats
Prep Time: 20 mins
Cook Time: 0 mins
Chill Time: 3 hrs
Total Time: 3 hrs 20 mins
Yield: 8 servings
COURSE: Dessert
CUISINE: American
This no bake cheesecake is light and dreamy and really easy to make, you don't even need an oven. A little slice of heaven!


  • 8 oz sugar free whipped topping, I like Tru-Whip Keto
  • 8 oz 1/3 less fat Philadelphia Cream Cheese
  • 9 inch reduced fat Graham Cracker Crust
  • 1/4 cup monk fruit sweetener blend , or sugar
  • 1 tsp lemon juice


  • In a large bowl, whip cream cheese, lemon and monk fruit/sugar for a few minutes until fluffy.
    whipped cream cheese and whipped cream
  • Add whipped topping and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.
    No Bake Cheesecake with stor bought crust


Serving: 1/10th, Calories: 181kcal, Carbohydrates: 23g, Protein: 3g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 14.5mg, Sodium: 168mg, Fiber: 1g, Sugar: 6.5g
WW Points Plus: 7
Keywords: healthy no bake cheesecake, no bake cheesecake, no bake cheesecake filling, no bake cheesecake recipe

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  1. Absolutely yummy & easy!  Made this for Mother’s Day as a treat for my husband & I.  Used 2 teaspoons of Truvia, regular cool whip & a teaspoon of Mexican vanilla extract.  Made it in individual 8 oz. plastic cups.  Using crushed Nilla wafers as first layer.  Before serving, toped the cups with 1 teaspoon of cherry pie filling and adorned it with a few mint leaves.   Thank you for posting this wonderful recipe.  Next I will be trying your No Bake Pumpkin Cheese cake! 

  2. I made this for Thanksgiving. When my daughter took the 1st bite. My daughter started screaming “mama, mama”, I thought something was wrong, she said what did you do to this cheesecake, it’s DELICIOUS!!!
    When I decided to make cheesecake, I had already done my shopping & I didn’t have the Tru Whip so I used creamy cool whip. It was the first dessert plate that was emptied.

  3. UNBELIEVABLE- stick in the freezer and BAM! It tastes and feels just like cheesecake!!

  4. Delicious!!!  

  5. Is this freezable?

  6. Can powdered sugar be used?

  7. This is a delightfully simple recipe and my family really enjoyed it. I followed the recipe as it’s written, however, the taste of lemon was very minimal. I love lemon cheesecake (especially no-bake) but I like a bit of tartness in the taste. I added another teaspoon of lemon juice before whipping in the whipped topping, but there still isn’t enough lemon to my liking.  I’ll definitely make this recipe again, but I might try lemon extract instead of juice next time. 

  8. Thanks for the recipe. The most uncomplicated dessert recipe! It was a hit.

  9. Just want to say, I’ve been make this recipe of yours for 6 years, and I love it !!! Sometimes I buy the individual size crust, it’s just the right size. I’ve had many cheesecakes over the years and this is by far my favorite. Thank you ☺????

  10. I’M so sad, the flavor is delicious, but the consistency barely firmed up. Why would that happen?? I used Cool Whip, low fat cream cheese, 1/4 cup sugar, tsp lemon juice……whete did I screw up??? If I add non flavored gelatin next time, do I dilute it with boiling water??? I’M afraid to add ANY MORE liquid….HELP!!!!!

  11. Quick easy and delicious. Make them every holiday
    . Thanks for sharing.

  12. Do you know what it is in Smart Points? Looks delish! So glad I found your site!

  13. Can I leave it in the freezer or fridge overnight?

  14. Where do you get tru-whip from ? 

  15. My favorite dessert, but I'm back to doing ww and am wondering what the smart points would be?

  16. Have you ever tried using goat cheese instead of low fat Philadelphia cream cheese?

  17. My daughter made this for home ec class. It was amazing!!! We make it all the time now. Yes it's addictive. So fast to go with any meal like today I made tamales didn't even think about a dessert so this was perfect!!!

  18. ive made this and its friggin delicious! If only it was 1 point a piece instead of 5 or 6 so I could eat the whole cake!! 😉

  19. I made this today. But since im from holland and they dont sell tru whip (like) product here i used a can of topping and 3 jello sheets. Im a cheesecake fanatic haha and this is a very good alternative! Its light,fluffy and doesnt hit you so hard like ny cheesecake for instance. For dutch readers:
    I used 225 gram light philadelphia,a can of 250 gr of topping,50 gr sugar,juice of half a lemon and a crust from "zandgebak" and a bit of butter and 3 sheets of jello.

  20. I use Neufchâtel cheese. It was great!! Also, top with kiwi

  21. This is so good, getting ready to make it again today! When I asked hubby (who isn't even trying to eat healthy) which he wants more often between the no bake peanut butter pie and this, he said "we can alternate!". The kids love it too!!

  22. Gina, love this recipe! I substituted 1 package of sugar-free lime Jello for the sugar and it was delicious. I just dissolved the Jello in about 1/4 cup of boiling water first and then added cream cheese and whipped topping. It would be great with any flavor of Jello. Also helped it to hold it's shape a bit better. Yum yum!!

  23. There is great yogurt cream out there. Do you think this will work as well?

  24. try swapping the cool whip for low fat vanilla yog (i use onken) hang the yog in muslim (or sim) and drain out the juice. this makes the yog almost like a soft cheese and, when added to the mix, tastes de-lish!

  25. This cheesecake is sooo good. I'm making it again tomorrow for dessert. My son loves cheesecake and he ate over 1/2 of it. Awesome!

  26. I make this and instead of putting it in a pie crust I frost an angel food cake with it and then drizzle with strawberry pie filling, yummy and pretty.

  27. I added almond extract instead of the lemon and it made a nice amaretto cheesecake.

    Though, even with the 1/3 less fat cream cheese I'm getting 273 calories per slice. That's with regular cool whip, but the reduced fat cool whip has more sugar in it resulting in hardly any less calories. It would still be 250 with that.

  28. I know it has been several years since this recipe came out, but I hope people are starting to understand that eating lots of good fat is very important for the brain, for assimilating vitamins and minerals. In no way should a child be put on a low fat diet! The trick is to eat whole fat, but lower the sugar and grain content – those are what raises blood sugar, causing a lot of inflammation in the body. And eating fake foods like cool whip (doesn't it have hydrogenated oils in them!!) is troubling. No one should be eating such processed foods. Perhaps adding a little stevia and using a smaller amount of sugar (like coconut sugar) and using a nut based crust, but definitely use full fat dairy products. You will be satiated and need less.

    • Ok, Food Police…..we all know most desserts are not “healthy”.  But something like this cheesecake is a better choice than NY style cheesecake. And it’s not like people eat this at every meal, every day.  So “lighten up” and stop preaching about it.  I, for one, am tired of other people telling me (or anyone else) what they should and shouldn’t eat.  I already KNOW what’s good and bad but guess what? I’m going to eat it anyway! 

  29. I ran this through the point checker using 1/3 less fat cream cheese, Lite Cool Whip, and the reduced fat graham crust – no sugar – and it came out as 8 points per serving – 8 servings. It's delicious but it is 8 pp.

  30. Hi, is the cool whip regular or fat free? The recipe i thought i used said cool whip free. Curious. Your site is my favorite! -Karen

  31. This recipe has been in our family for generations. ..however we add drained crushed pineapple and a pkg of lemon jello instead of the the juice. The jello firms it up. Enjoy!

  32. Just found this pic on pinterest, this cake looks amazing, so fresh and light and yummie, just perfect for summer days!

  33. Quick question, does the cream cheese need to be room temperature? I noticed differences either in the cream cheese I used or if it was different temperatures. I just don't like when it comes out to be like whipped topping consistency. Love the recipe though! Made it three times and it turned out perfect, just this time having troubles

  34. Awesome and easy! Don't know why I waited to make this one. I just licked the bowl. LOL! Thanks Gina!

  35. I must comment because I have been making this for a few weeks now. I LOVE THIS NO BAKE CHEESECAKE! I can not say it enough. The boyfriend loved it and he is a not a fan of anything with a cream or pudding texture. I have even brought this to work!!

    I have been using the Keebler Chocolate Graham crust and I have tried it with an Oreo crust as well. And I have made this with 1/3 less fat Philadelphia Strawberry Cream Cheese! A must try!! Especially with the chocolate graham crust. Strawberries & chocolate!!!

    Love your site! I will be commenting more often!

  36. Awesome recipe, fast easy and cheap dessert, I like freezing my cheesecake and serve slightly frozen, I like to add fresh strawberrys or cherry pie filling on top with a little whip cream. Yum Yum!

  37. Can you make this the night before instead of storing it for a couple of hours?

  38. can you substitute splenda instead of sugar?

    • You surely can use Splenda but sugar is a better option because all the recent health problems attributed with artificial additives. If you must use artificial use Stevia brand. You can get it at Walmart.

      • Bullshit. Stop spreading lies. There is no evidence of Splenda causing “health problems”

  39. I added the ingredients in fitnesspal and came up with 325 calories for 1/8 of the recipe. This was using light whipped topping, 1/3 reduced fat cream cheese, and a reduced crust.

  40. Recipe only written for the US?

  41. Hi: 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?

  42. Really 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. 🙂

  43. Made this for mothers day, whole family loved it.

  44. Yum, 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!

  45. Instead of using cream cheese try using plain Greek Yogurt Cheese. It adds protein to it.

  46. I made this and my daughter LOVED it; however, what could have happened to make mine watery????

    • Maybe 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.

    • I will try it again with the cool whip just thawed out and little mixing. Thanks!

  47. Just 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.

  48. Hi 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

  49. It is delicious!!!! Thank you!!!!

  50. I'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!

  51. I use this recipe to frost my gluten-free cupcakes! Delicious!!!

  52. made it several times and its delicious but QUESTION:

    When 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?

  53. Just 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:)

  54. Honestly, 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 🙂

  55. I added about a half a cup of pumpkin butter instead of lemon and made it into pumpkin cheese cake! It is fantastic!

  56. I 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??

  57. This is a keeper- absolutely delicious- my hubby loved it and he is very skeptical. I will be making this again and again

  58. This 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!!!

  59. This 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!

  60. I made this last night. It was fantastic! Thanks for the recipe!

  61. When 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.

  62. Sarah, yes its just whipped cream

  63. Super yummy. I had to make my own graham crust and made them into 12 cupcake portions. Used vanilla and lemon juice. DD

  64. I 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.

    Thank you.

  65. Ok 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

  66. Thanks so much for posting this delicious looking recipe 🙂

  67. Made 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!

  68. I 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!

  69. I 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.

  70. OMG this pie was Delicious i licked the spoon until the spoon tasted like metal it is a great recipe

  71. Great recipe i made the mousse version and top w/strawberrys. So delicious.

  72. I have a recipe similar to this.

    8 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.

  73. This 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!!!

  74. This 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!

  75. my 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!

  76. I 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!

  77. I 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!

  78. 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!!

    • I have made this for years. Only I use Cool Ship, cream cheese, splenda, and 8 oz of sour cream instead of the lemon juice. It sets up beautifully and slices well. I've added fresh strawberries and blueberries into the mix. I have even used this with gluten free cookies, then frozen to make ice cream sandwiches.

  79. The graham cracker crust is Keebler, but you could probably make your own with crushed graham crackers and light butter.

    So happy you like my site. You'd have to put it in recipe builder to see how it effects the points.

  80. Oops, I meant 1/3 reduced fat cream cheese…I refer to the previous post. Thanks.

  81. What 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.

  82. Hey 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?

  83. I 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.

  84. 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!!!! 😀

  85. great 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)

  86. I 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!!!

  87. Oh wow, that seriously looks wonderful! BOOKMARKED! 🙂

  88. I have made this 5 times already. My husband is asking for it tonight and he's not on WW.

  89. Thank you!

  90. 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!)

    Sounds very good — THANK YOU!

    • I just ran it through the point checker using 1/3 fat cream cheese, reduced fat cool whip and the reduced fat crust – NO sugar – and came up with 8 pp.

  91. 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.

    **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.

  92. Fluff to me is marshmallow fluff.

    Danielle, I wouldn't use lemon extract, if you don't have real lemons leave it out. Vanilla might help.

  93. the 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?

  94. We 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.

  95. This 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!

  96. About 3 points.

  97. All of your recipes look so good. I'm going to make several of them tonight!

    Can you tell me how many points this would have without the graham cracker crust?

  98. This was so good. Next time I am going to add a little vanilla flavor. Thanks for the great receipe.

  99. I 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!

  100. This 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.

  101. 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 🙂

  102. I made this Sunday and it was awesome! I used sugar free cool whip and fat free cream cheese and it was still great.
    Unfortunately I only got about 2 small pieces before my boyfriend ate it all. SIGH! lol Guess I'll be making this again soon.

  103. Great recipe for a hot summer day! Thanks!

  104. That's my kind of breakfast!

  105. 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)

  106. I'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.

  107. gina…How many points are in fat free cool whip?

  108. No need to bake it!

  109. Hello!

    Thanks 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?

  110. Here is a 3 pt. recipe for
    Lemonade 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.


    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.

  111. Great idea, I see key limes in the market these days.

  112. 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.

  113. Gina, 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?)?
    If you dont, its ok, i know its kind of a hard question hehe-

  114. @Brandi, maybe adding sugar free chocolate pudding. Kinda like a mud pie.

  115. Is there anyway to make this chocolately without changing the points much??

  116. Hi 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

  117. I just made it! So delicious!! I used fat free cream cheese too, tastes great!

  118. This was delicious! My roomate and I gobbled it up!

  119. @Rose, I just use ready made crust

  120. I want to make it! Is there a certain way to make the crust?

  121. My 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.

  122. My 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.

  123. @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!

  124. Thank 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…

  125. Glad you liked it!

  126. This was delicious! I just made it today to test it out for a party next weekend. Thanks Gina!

  127. Wow! That’s quite easy to make..and looks delicious. I’ve always loved cheesecakes..will try making this one. Thanks =)

  128. @Wendy, thanks for noticing that. One 8 oz bar.

  129. this looks so easy to make, but i can tell it tastes awesome

  130. This 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.
    Thanks for sharing, have a lovely weekend 🙂

  131. exactly how much cream cheese do you need? it loooks yummy, cant wait to try it, sounds good with some strawberries!

  132. Wow, does that look good, Gina!

  133. This 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!

  134. This 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!

  135. This 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.

  136. Mmm, you can’t beat cheesecake!

  137. Thank you oh thank you. No need to give up cheesecake now.

  138. Oh my, that looks fabulous:)