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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.


Serving size: 1/8 of 9 inch pie
Change Servings:


8 ounces
cool whip (fat free)
8 ounces
cream cheese (fat free, softened)
3 tablespoons
granulated sugar
1 1⁄2 tablespoon
1⁄3 cup
unsalted butter (melted)
1 1⁄2 cup
graham cracker crumbs
3 tablespoons
granulated sugar
1 tablespoon



  • 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.



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