No-Bake Cheesecake with Graham Cracker Crust (WW-Friendly)
Ingredients:
Crust:
1 cup graham cracker crumbs (use low-fat or sugar-free graham crackers)
1/4 cup granular Splenda (or another zero-calorie sweetener)
3 tablespoons non-fat plain Greek yogurt (instead of butter)
Filling:
2 (8-ounce) packages fat-free cream cheese, softened
1/2 cup granular Splenda (or another zero-calorie sweetener)
1/4 cup lemon juice
1 teaspoon vanilla extract
1 (14-ounce) can sugar-free sweetened condensed milk (such as “Eagle Brand No Sugar Added”)
Instructions:
Prepare the Crust:
In a small bowl, combine the graham cracker crumbs, Splenda, and Greek yogurt. Mix until the crumbs are fully coated and slightly stick together. Press the mixture evenly into the bottom of a 9×13 inch baking pan.
Make the Filling:
In a large bowl, beat the fat-free cream cheese until smooth. Gradually add the Splenda, lemon juice, and vanilla extract, beating well after each addition.
Add Condensed Milk:
Slowly beat in the sugar-free sweetened condensed milk until the mixture is smooth and creamy.
Assemble:
Pour the filling over the prepared crust. Smooth the top with a spatula.
Chill:
Refrigerate for at least 4 hours or overnight before serving.
Serving Size:
Makes 12 servings (each serving is approximately 1/12 of the cheesecake).
WW Points:
Approximate Points per Serving: 2-3 points.
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