Lite Cheesecake

4
Bea Gassman 40

"This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes."

Ingredients

30 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Force cottage cheese through a sieve, or pulse until creamy in a food processor or blender; set aside
  2. In a medium saucepan, combine egg yolks, milk, sugar and salt. Cook over medium heat, stirring constantly, until mixture is thickened; remove from heat. In a small bowl, dissolve gelatin in water. Stir into the custard mixture. Stir in creamed cottage cheese and lemon juice.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold whites into cheese mixture. Pour filling into graham cracker crust. Chill for several hours in the refrigerator before serving.
  • profile image

Your rating

Cancel
Submit

Reviews

4
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My Mom use to make this recipe and now that she has passed on I am the one that makes it for the holidays. It always gets rave reviews!

I loved it. It was so very lite and pleasing and never felt like you ate a large piece. This is so good. Thanks. It's on our favorite list.

I will definitely make it again. It is very light and tastes great with strawberry or blueberry pie filling dolloped on top when you are ready to serve it. For some reason I had difficulty getti...

My husband & I love this healthier cheesecake & I've made it a few times...will be making another one soon! Sheryl G.