Fluffy Two Step Cheesecake II

Fluffy Two Step Cheesecake II

Amy Berry 0

"If you're watching your weight but have a huge sweet tooth, then this is the recipe for you! The only fat in this no-bake recipe is in the crust."

Ingredients 10 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate for 2 hours or until set.
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Reviews 33

  1. 37 Ratings


This was very good but I guess I was expecting something a little bit stiffer. This pretty much fell apart when coming out of the pan. The picture provided is not at all how mine lookes. However, it was very light fluffy and tasted really good ecpesially for being low-fat!! I will make this one again.*** ***I made this cheesecake again using light cream cheese and the light cool whip. The cheesecake came out much firmer then the non-fat kind. So if you don't mind a few more grams of fat and a few extra calories I would use the light version of each. I also switch it up with chocolate gram cracker crust and used some mini chocolate chips....yum!!!


This recipe was delicious! I usually make a similar cheesecake, which is my husband's favorite, but decided to try this recipe to lower our fat intake. I took it to a family party last night and there wasn't one piece left. My daughter and niece each had two slices. We like to serve it with strawberries or cherry pie filling over the top. Very Yummy!!


By far the best no bake cheesecake around!!! I added some lemon zest into the mixture to really punch up the flavor, and I found that this cheesecake tastes 100% better if you eat/serve it about one day after you make it!!! Therefore, it's a really good idea to make it the night before you plan to serve it because then the flavors will have time to mingle around with each other--I guarantee you'll taste the difference from doing so!