Quick and Easy Almost Fat-Free Cheesecake
Tastes Sinfully Rich
1 graham cracker pie crust, purchased or made from scratch
One 8-ounce package of fat-free cream cheese
One can sweetened condensed milk, such as Eagle Brand (not evaporated milk)
1/3 cup lemon juice
1 tsp. vanilla flavoring, if desired
1 can cherry pie filling or any other kind, such as strawberry or blueberry
Instructions:
Put cream cheese out to soften an hour or two ahead of time.
Heat oven to 400 degrees. Take cover off crust and bake for five minutes. Allow crust to cool.
Put cream cheese in mixer bowl and mix until smooth with no lumps.
Add sweetened condensed milk and whip till light.
Add lemon juice and beat to combine well.
Add vanilla and whip till very smooth and light.
Pour into crust, put in frig and chill.
Top with pie filling that has been prechilled.
Cover and keep in frig. Will keep several days if husband doesn't eat it all the first day.
Note: Do not try to skimp on the lemon juice, as, strangely, the filling will not thicken without it.
Published by Pat Burroughs
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9 Comments
Post a CommentI love cheesecake! Thanks for taking all the guilt out of it. :))
I'll have to try this one for sure!
Wow this sounds so yummy, i am gonna print it out now!!!! love cheesecake mama mia
Love cheesecake, pat, thanks..and thanks for the note, smart!
I'm not into cheesecake, but I'm sure this is delicious. :-)
Thanks everyone. I forgot to say that my husband really likes this cheesecake, unlike anything else low fat or fat free that he ever tries.
Great recipe. I make cheesecake too, but mine isn't low in fat at all. Perhaps I should try yours. LOL :-)
Sound almost too good to be true, but you can bet I'm going to make this tomorrow. Thanks for the recipe. Grin!
this is different then the one that I have used before...I am going to try yours with strawberry !!....yummy...this sounds soooooo good !!!