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light refrigerator lemon cheesecake

(2 ratings)
tbecker avatar
Recipe by
Toni Becker
@tbecker
Vine Grove, KY

Several of my friends have joined together to create a group called the Loozin Floozies. We get together ever Monday night to weigh in and cook some healthy and lower calorie meals. We have come up with some very delicious alternatives and have fun to boot.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For light refrigerator lemon cheesecake

  • 2 pkg
    sugar free lemon jello
  • 1 c
    warm water
  • 2 pkg
    1/3 fat cream cheese
  • 1 1/2 c
    stevia or splenda
  • 24 oz
    fat free cool whip
  • 1 1/2 pkg
    graham crackers, crushed
  • 1 stick
    real butter

How To Make light refrigerator lemon cheesecake

  • 1
    9x13 glass casserole dish Mix graham cracker crumbs with melted butter and press into casserole. Refrigerate while you prepare the filling.
  • 2
    In a small bowl warm the water in the microwave and empty both packages of jello into the water, dissolve thoroughly.
  • 3
    In a large bowl with mixer cream the cheese and the sweetener together until light an fluffy. Mix the jello into the cream cheese mixture then fold in the cool whip.
  • 4
    Spread evenly over refrigerated crust. You can sprinkle some graham cracker crumbs on top if desired....put back into refrigerator for about 2 hours before slicing and serving.
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