No-bake Skinny ‘Cheesecake’

Have you ever eaten an entire pie in one sitting?

I have.

I know that’s HORRIBLY unhealthy (which is why it only happened once), but the pie was so good I couldn’t help myself. (OK, I could have. I just didn’t want to.)

It was one of my mom’s cherry cream cheese pies. She got the recipe from a can of Eagle Brand Condensed Milk and has been making the delectable dessert for as long as I can remember.

Her pies are rich, sweet and tangy like cheesecake … and 460 calories per slice. Ouch.

Independence Day is around the corner, and my mom’s pies have been on my mind — but I won’t ask her to make me one. I’m trying to eat healthier (I want to set a good example for Baby Bird), and I knew I’d shovel that pie in my mouth like a squirrel hoarding nuts.

So I came up with a “skinny cheesecake.” All the sinful goodness, sweetness, and tang — and only 215 calories!

Once the “cheesecake” was done, I thought about inhaling it. Instead, I sat down and wrote the recipe for you.

[amd-yrecipe-recipe:3]

No-bake Skinny 'Cheesecake'

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4 comments

    • Hi, Mommom31,

      Sorry about the delayed reply! Here’s the recipe:

      1 package reduced fat cream cheese, room temperature
      1 8 oz. container fat-free Cool Whip, room temperature
      1/8 cup fat-free condensed milk
      2 tsp. lemon juice
      1 reduced fat graham cracker crust
      Strawberries, cherries, or blueberries as topping

      Combine all wet ingredients (except the fruit that will be used as topping). Transfer to graham cracker crust.
      Add topping, either as a border or over the whole top.
      Refrigerate until firm, at least 3 hours.
      Slice and enjoy!

    • It is delicious! And it really takes minutes to make. The longest part of the process it waiting while it’s in the fridge setting. 😊

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