No Bake Cheesecake
Different from the no bake cheesecakes prepared from a mix. This version has a creamy texture and is lower in phosphorus, potassium, and sodium. Each serving is worth 2 carb servings.
Ingredients
Serving size: 1/8 of 9 inch pie
Change Servings:
Servings:
Ingredients
8 ounces
cool whip (fat free) 8 ounces
cream cheese (fat free, softened) 3 tablespoons
granulated sugar 1 1⁄2 tablespoon
vanilla 1⁄3 cup
unsalted butter (melted) 1 1⁄2 cup
graham cracker crumbs 3 tablespoons
granulated sugar 1 tablespoon
cinnamonDirections
Instructions
- In a medium bowl, mix graham cracker crust ingredients.
- Press graham cracker mixture into 9" pie plate.
- Make sure it's spread evenly and pressed down firmly.
- Cover and refrigerate for about 1 hour.
- Whip cream cheese, cool whip, vanilla, and sugar in medium bowl until smooth and creamy.
- Pour into crust.
- Cover again and place back in the refrigerator for around 4 hours.
Notes
Notes
You can also add protein powder to the cheese cake mix to give it a protein boost! A flavored protein powder can work too, just leave out the vanilla. Add the sugar last, little by little to see if it needs less.
Nutritional Analysis
Per serving
Calories: 259 kcal
Protein: 6 g
Carbohydrates: 33 g
Dietary Fiber: 1 g
Phosphorus: 165 mg
Potassium: 113 mg
Sodium: 293 mg
