So I was looking for a quick and easy recipe that didn’t use the oven (too hot outside), and I thought of a good no-bake cheesecake. But I’m also trying to cut down on sugar, so I heavily modified a classic no-bake cheesecake recipe and this turned out really good!
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Low Sugar No-Bake Cheesecake
- Total Time: 10 minutes
- Yield: 6-8 slices 1x
- Diet: Diabetic
Description
A fast and easy low-sugar dessert for when it’s hot and you don’t want to turn on the stove!
Ingredients
1 Graham Cracker Pie Crust
2 8–oz. packages Cream Cheese (at room temperature)
1 8 oz. tub Cool Whip® Zero Sugar
2 tablespoons Splenda® Sweetener (or non-sugar sweetener of choice)
2 teaspoons Vanilla
2 teaspoons Lemon Juice
3 tablespoons Milk
1 ounce can No Sugar Added Cherry Pie Filling
Instructions
In a mixing bowl, beat cream cheese until smooth. Add sweetener, vanilla, and lemon juice; mix well. Add milk and mix well. Add Cool Whip and mix well. Spoon mixture into pie crust, top with pie filling, and cover and refrigerate for at least 4 hours, but the more the better.
Notes
You can obviously use any kind of pie filling you want; I just made this one with cherry. The no sugar added variety does have a bit of an artificial sweetener taste on its own, but that pretty much goes away on top of the cheesecake.
You can certainly make your own graham cracker pie crust, but I did not because I needed this to be fast. Plus I kind of like that you get a plastic cover for the pie with the pre-made crust.
- Prep Time: 10
- Category: dessert
- Method: no bake
- Cuisine: American