It took me several attempts to make a no-bake, low calorie cheesecake that was below 100 calories, but I did it!
Made with light cream cheese, fat free cottage cheese, zero calorie sugar and some unflavored gelatin, this no-bake cheesecake exceeded my expectations!
Low Calorie No Bake Raspberry Cheesecake
- food processor
- 2 tablespoons lemon juice
- 1 tablespoon unflavored gelatin
- 8 ounces 1/3 fat light cream cheese
- 1/2 cup fat free cottage cheese
- 1/2 cup monk sugar substitute
- 1 teaspoon vanilla
- 2 tablespoons light butter
- 1/2 cup graham cracker crumbs
- Heat lemon juice in the microwave for 30-60 seconds, till it's bubbly hot. Add the unflavored gelatin and dissolve it in the lemon juice.
- In a food processor, combine: Lemon juice/gelatin, cream cheese, sugar substitute (Monk sweetener,), vanilla, cottage cheese. Blend until smooth!
- Combine 2 tablespoons melted light butter with 1/2 cup graham cracker crumbs.
- Press graham cracker crumbs into an 8X8 square pan.
- Top with cream cheese mixture. Spread smoothly and softly so the graham cracker crumbs don't get mixed in with your cheesecake.
- Top with mashed raspberries or other fruit!Chill until ready to eat.
I’ve been experiementing with different ways to make a lighter cream cheese filling for a healthy, low calorie cheesecake. I’ve actually had some pretty big fails. But my biggest problem is not calculating the nutrition information before I start testing. Many times, I’ve ended up with delicious cheesecake, but each piece is VERY HIGH in calories.
That happened with the first few attempts at a low-cal cheesecake. I had purchased some mini graham cracker crust shells and tried to build my cheesecake in those. But no matter what I did, I couldn’t get them below 250 calories each… and they weren’t that big.
The mini shells alone were 100 of the calories. And then the cream cheese filling and regular sugar, added even more calories. Not exactly what I had in mind for a low calorie cheesecake.
How to make Low Calorie Cheesecake
The final recipe I got here, I think was perfect! It’s not too far off from the body for life cheesecake I made last year, but I did make a few changes.
It started with a gelatin/lemon juice mixture. I think this really helped to hold it altogether, and gave it a great taste. I heated the lemon juice so the gelatin would dissolve.
It also helped that I made the graham cracker crust very thin. That cut down on the calories, and still let the dessert have a little bit of a crust.
Then, I combined all the ingredients in a food processor, and spread it over a new graham cracker crumb crust.
I chilled it after that, but quite frankly, it would have been fine to eat right away! I chilled it though so I could get some clean cuts for photos.
And, I do think the photos turned out GREAT!!
I’m excited for you to try these low calorie cheesecake bars! Let me know what you think. And remember EACH bar, if you make 9 is 90 calories, so practice portion control and only have one! (per day of course)
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