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low-cal upside-down cheesecake

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

An easy, quick cheesecake for when you're craving one. Yummy too!! You can use blueberries or strawberries, even blackberries if you so desire a different take on this recipe.

(1 rating)
yield 6 serving(s)
prep time 25 Min

Ingredients For low-cal upside-down cheesecake

  • 1 pkg
    lite cool whip topping, thawed
  • 1
    8 oz pkg reduced-fat cream cheese, softened
  • 1
    4-serving pkg sugar-free, instant vanilla pudding mix
  • 1/2 c
    fat-free milk
  • 2 Tbsp
    sugar
  • 1/2 tsp
    lemon juice
  • 1 pt
    strawberries, halved
  • 4
    reduced-fat graham crackers, crumbled

How To Make low-cal upside-down cheesecake

  • 1
    In lg bowl, beat cream cheese until smooth. Add pudding mix, milk, sugar and lemon juice. Beat until smooth.
  • 2
    Add cool whip topping until blened fully. Place strawberries in bottom of a 9" pie plate. Spoon cream cheese mix over berries. Top w/ crumbled graham crackers. Serve, or refrigerate until ready to serve.
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