Best Fat Free Cheesecake Recipes

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

Steps:

• 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
• After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
• Stir in the sugar substitute.
• Add in the instant pudding, and mix well.
• Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
• Pour in pie crust and refrigerate for an hour or until firm.

FAT FREE STRAWBERRY CHEESECAKE FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and process until smooth.
• Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
• Place in airtight containers and freeze to desired consistency!
• NOTE: To enjoy this throughout the week, simply separate it into small airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!

15 MINUTE FAT FREE CHEESECAKE

Steps:

• mix, splenda, cream cheese and whip cream in a mixing bowl till smooth.
• Pour filling into pie crust and smooth over with a rubber scraper.
• Place in freezer for 10 minutes to stiffen the filling.
• You may top with fresh fruit or cookie crumbs.

GUILT AND FAT FREE LOW CALORIE PUMPKIN CHEESECAKE PUDDING

Steps:

• Whisk milk and pudding mix together and let sit for 5 minutes.
• Whisk in water, let sit for 1 minute.
• Add pumpkin and pumpkin pie spice
• Refrigerate for a couple hours or you can just eat it right after.

LOW FAT SUGAR FREE NEW YORK STYLE CHEESECAKE

Steps:

• Melt butter; mix graham cracker crumbs, butter, and ¼ cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
• Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
• Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
• OR... Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats! In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it's own and keep the oven nice and steamy-moist!

FAT FREE SUGAR FREE CHEESECAKE ICE CREAM

Steps:

• Blend all ingredients in blender and freeze in ice cream maker according to manufacturer's instructions.
• Pack into containers and freeze until solid or eat right after it comes out of the ice cream maker.

JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)

Steps:

• Preheat oven to 325°.
• Lightly spray a 9" springform pan with cooking spray.
• Mix crumbs and melted butter in a bowl.
• Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• Cool on rack.
• Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• Gradually beat in Splenda.
• Beat in eggs, 1 at a time, just until incorporated.
• Beat in zest and juice.
• Pour into crust.
• Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
• Let cool completely.
• Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
• Whisk until hot and frothy, about 5 minutes.
• Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• Remove from heat and cool for 30 minutes.
• Run a thin blade around the edge of the springform pan and remove sides.
• Transfer to a serving plate.
• Spread lemon curd over top.
• Let stand at room temperature for 30 minutes.
• Garnish with raspberries, if desired.
• Cool cheesecake in refrigerator several hours or overnight before serving.
• Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

NO BAKE GLUTEN FREE CHEESECAKE (LOW FAT)

Steps:

• 1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
• 2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
• 3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
• 4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
• 5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
• 6. Whisk together for about 5 minutes till the mixture is consistent.
• 5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
• 7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
• 8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
• 9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
• Serve & wait to be crowned the queen of healthy desserts.
• *If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

FAT FREE BLUEBERRY COTTAGE CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• heat up butter and mix it with crushed graham crackers in a pie mold and press down firmly.
• after crust is made bake it for about five minutes or until browned.
• in a blender, mix cottage cheese, 1/2 cup blueberries, 1/4 cup splenda, milk, and yogurt until all cottage cheese cournals are smooth.
• pour mixture into pie crust and bake for 45 minutes.
• blend the rest of the berries, 1/4 splenda and apple sauce to make topping, pur over cake and bake for another five minutes.
• let cool and refidgerate.
• enjoy.

GERMAN CHEESECAKE (FAT FREE; SUGAR FREE)

Steps:

• For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
• For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
• Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
• Cool to room temp, the refrigerate until chilled. Serve cold.
• Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
• To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.

FAT-FREE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Spray a 9 inch pie plate with non stick vegetable spray.
• Add graham crumbs and shake the plate to coat the entire surface.
• Set aside.
• In a separate bowl, combine cream cheese, sugar and flour.
• Beat on medium speed until thoroughly mixed and creamy.
• Beat in sour cream, egg whites and vanilla.
• Pour mixture into graham crust and place in center of preheated oven.
• Bake 40 minutes.
• Remove from oven and cool on a rack.
• Refrigerate at least 3 hours before serving.
• Top with strawberries if desired.

FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )

Steps:

• Heat 1 cup of water to boiling.
• Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
• Then stir in a cup cold water and the raspberries.
• Let it sit 5 minutes or so to cool off some.
• Sprinkle the pudding into the Jello/raspberry mixture.
• Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
• Fold in the Cool Whip.
• Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
• Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
• Chill until set.
• Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!

WW 4 POINTS - T.G.I. FRIDAY'S FAT-FREE CHEESECAKE

Steps:

• Bring the cream cheese to room temperature Preheat oven to 325.
• Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat well.
• Add the egg substitute and mix only until combined. Do not overmix once the egg substitute is added.
• To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
• Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but don't touch the sides or you may disturb the crumbs.
• Bake for 50-60 min or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate.
• Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill.
• Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top.
• 4 Points per serving (1 slice).

LOW-FAT. SUGAR FREE NY CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Grease bottom and sides of 9in. springform pan. Line bottom of pan with wax paper - leave overhang. To prepare crust: Mix crumbs, melted butter, and sugar in food processor until just blended. Add remaining ingredients and pulse JUST UNTIL COURSE CRUMBS FORM. Press mixture into bottom and sides of pan. You may either refrigerate while preparing filling, or bake crust for 10min. until golden brown. If crust is baked, transfer to a wire rack and let it cool. Filling: In a large bowl, beat together cream cheese and sugar at medium speed until creamy. Gradually beat in flour and vanilla. Stir in orange juice, lemon peel, and orange zest. Add egg sub. and egg yolks 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. Add sour cream and beat until smooth. Pour mixture into crust. Bake for 1hr. and 45 min. Reduce oven temp. to 200 deg. and bake for 30 min. longer. Turn off oven, let cake stand in oven with door ajar for 30 min. Transfer pan to wire rack to cool slightly. While cake is still warm, gently run a knife around edge. When cool, carefully remove sides of pan. Chill for at least 2 hours. Remove from refrigerator 20 min. prior to serving.

SUGAR FREE LOW FAT CHEESECAKE

Steps:

• 1. Preheat oven to 350 deg. F (175 deg. C). Grease a 9 inch springform pan. 2. In a medium bowl, mix ginger snap crumbs with lemon zest and nutmeg. Mix in melted butter until able to form. Press onto bottom and sides of pan. 3. In a large bowl, mix cream cheese with Splenda until smooth (best by hand to avoid air bubbles.) Blend in milk, and then mix in eggs and oil slowly, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into crust. 4. Place a pan of boiling water underneath center rack in oven. Bake cake on center rack in preheated oven for 1 hour. Turn the oven off and let cool in oven with door closed for 5-6 hours. Chill in refrigerator until serving.

ALMOST FAT-FREE NO-BAKE CHEESECAKE

Steps:

• Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Add lemon juice and vanilla. Stir until thickened.
• Pour into graham cracker crust. Cover with favorite fruit topping.
• Chill 1 hour.