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| This post is dedicated to my best friend, Stacy, who LOVES cheesecake more than normal people. Hope this gives you a simple way to enjoy it more often :) |
As I was browsing through the deliciousness of this blog, I stumbled upon Gina's no-bake cheesecake.
I immediately went to the grocery store, bought every ingredient I didn't have (which wasn't much because this recipe requires so little!), and put it all together as soon as I got in the door.
The result?
A delicious, low-fat cheesecake!
You wouldn't believe how delicious the left overs in the bowl were.
I can't wait for Ruben to get home to share some with him.
I wish I would have taken a picture of each step, but I was too excited and forgot :(
Although Gina's photos are way better (thanks to her amazing camera/lens), I will share the photos I took:
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8 oz Cool Whip Free 8 oz 1/3 less fat Philadelphia Cream Cheese 9 inch reduced fat Graham Cracker Crust 1/4 cup sugar 1 tsp lemon juice In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy.Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. |
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| I totally used a mixer instead of whipping. Hopefully I didn't ruin it. I'll let you know. |
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| You can also make this with regular Cool Whip and Cream Cheese if you want an alternative to the low-fat option. |
In the near future, I hope to also make these super simple, delicious treats courtesy of Gina's Skinny Recipes blog:
I can't wait to come home! :)
ReplyDeleteYES!! oh my gosh have you had pumpkin cheesecake yet? i want to marry it.
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