No Bake Sugar Free Cheese Cake
The recipe No Bake Sugar Free Cheese Cake can be made in approximately 20 minutes. For 92 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 266 calories, 4g of protein, and 19g of fat. This recipe serves 8. 10 people have made this recipe and would make it again. This recipe from blackdoctor.org requires water, lemon flavored jell-o, ground cinnamon, and whipped topping. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. If you like this recipe, you might also like recipes such as No-Bake Carrot Cake Granola Bites {Low Sugar & Gluten-Free}, No Bake Peanut Butter & Jelly Tart (Gluten Free, Grain Free, Refined Sugar Free + Vegan), and No-Bake Grain and Gluten-Free Chocolate Cheesecake {sugar free}.
Servings: 8
Ingredients:
½ cup butter
1 ¾ cups graham cracker crumbs
½ teaspoon ground cinnamon
2 teaspoons lemon extract
1 0.6 ounce-package of sugar-free, lemon flavored Jell-O
1 8-ounce package of reduced-fat cream cheese
1 cup boiling water
1 cup frozen light-whipped topping, thawed
Equipment:
bowl
oven
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate overnight.
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon.
2. Mix well and press into the bottom of a 9 inch square pan.
3. Bake in preheated oven for 8 to 10 minutes.
4. Remove from oven and allow to cool.Dissolve lemon gelatin in boiling water.
5. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
6. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate overnight.
Nutrition Information:
covered percent of daily need
