8 servings With Crust: 3 Better Balance Bites/Blue Points
Calories 176 Fat 2.2g Carbs 47.9g Fiber 1.6g Protein 12.5g
Without Crust: 1 Better Balance Bite/Blue Point
Calories 120 Fat 0.9g Carbs 37.4g Fiber 1.1g Protein 11.6g
Ingredients
· Cooking spray
Graham Cracker Crust (Optional)
· 28 graham crackers (7 sheets)
· 2 tablespoons granulated or brown sugar replacement (I prefer brown)
· 4 tsp light butter (I use I Can’t Believe It’s Not Butter Light)
No-Bake Cheesecake
· 24 oz Roy’s Light Homemade Cream Cheese (from about 32 oz. nonfat Greek yogurt!)
· 1 1/4 cup of fat-free whipped topping, thawed (I use Fat-Free Cool Whip)
· 1/2 cup unsweetened almond milk
· 1 pkg (1 oz) sugar-free instant vanilla pudding mix
· 1/2 cup granulated sugar replacement
· Juice of 1 lemon (reserve 1 Tbsp for the topping!)
· Zest of 1 lemon (reserve 1 tsp for topping!)
Blueberry Topping
· 2 cups blueberries
· 1/2 cup granulated sugar replacement
· 1 Tbsp lemon juice, reserved from cheesecake
· 1 tsp lemon zest, reserved from cheesecake
· 1 tablespoon cornstarch
· 2 tablespoons cold water
Instructions
1. Lightly spray an 8- or 9-inch pie plate OR eight 6-8 oz ramekins with cooking spray. IF USING THE CRUST, preheat the oven to 350°F. Using the crust technically will make this a partially-baked cheesecake, but it is a great addition if you have the bites/points!
2. CRUST: Crush the graham crackers. They do not need to be too fine; some slightly larger bits will add texture. Mix the sugar replacement in well, then work the light butter into the mixture until thoroughly blended in and the graham crackers have gotten moist. NOTE: My preferred method is to put the graham crackers and sugar replacement in a quart-sized bag, press out most of the air and seal, crush the crackers, then add the light butter and manually work it in.
3. Press the crust into the pie plate and let it come slightly up the sides. If using the ramekins, spoon about 2 Tbsp of the crust into each ramekin, evenly distributing any remaining, and press it just into the bottom. It doesn’t need to be packed too tightly.
4. Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and allow to cool to room temperature.
5. CHEESECAKE: In a large bowl, beat the cream cheese and whipped topping to combine. Add in the milk and carefully beat that in so it doesn’t splatter too much. Beat in the pudding mix, sugar replacement, lemon juice (about 3 Tbsp), and zest (about 2 tsp). Spoon the batter into the prepared crust, pie plate, or ramekins, and smooth the top. If using the ramekins, each will get about 1/2 cup of the cheesecake filling.
6. Place in the fridge to chill for at least 2 hours.
7. TOPPING: In a medium saucepan, add the blueberries, sugar replacement, lemon juice, and zest. Stir together and set over medium heat. Stir often as the mixture cooks and begins to boil gently, about 10 minutes. Boil for 5 minutes, continuing to stir frequently.
8. In a small bowl, stir the cornstarch into the cold water to make a “slurry.” Add the cornstarch mixture to the blueberries, stirring as the mixture thickens.
9. When the blueberry sauce has thickened, remove from the heat and cool to room temperature. The sauce will continue thickening as it cools.
10. Take the cheesecake(s) from the fridge and spoon the cooled blueberry topping on top. Return the cheesecake(s) to the fridge, if desired, or eat as is.
Notes
· I prefer the brown sugar replacement in the crust, but regular will also work well.
· If you manage to find sugar-free lemon pudding mix, reduce the juice and zest in the cheesecake by half.
· You can easily change the cheesecake by removing the zest/juice and choosing another pudding flavor.
· You can also change the zest/juice to change up the flavor combination. Lime would be great with vanilla or cheesecake flavors. Orange would be delicious with chocolate (for a chocolate-orange cheesecake) or with vanilla (for a Creamsicle flavor)! You will want to change or remove the topping based on your flavor combinations.
· If you would like your cheesecake a little less dense, you can add more whipped topping, but this will alter the bites/points.
· A 1-pint container of blueberries is equivalent to 2 cups.
· If you’d like, change up the berries, but cut them down to blueberry size.
· You can leave off the topping if you’d like. But why would you? :^D
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