This refreshing no-bake cheesecake is a festive treat for Fourth of July gatherings. Featuring a crust of vanilla wafer crumbs and a creamy filling made with reduced-fat cream cheese, it’s sweetened lightly with NutraSweet. Fresh blueberries and raspberries add vibrant color and natural sweetness, while lemon juice and rind provide a bright, tangy finish. This dessert is both diabetic-friendly and vegetarian, offering a guilt-free way to celebrate. It requires no baking, making it easy to prepare ahead of time. Serve chilled for a cool, satisfying conclusion to any holiday meal.
Fourth Of July Cheesecake – Diet
Description
This refreshing no-bake cheesecake is a festive treat for Fourth of July gatherings. Featuring a crust of vanilla wafer crumbs and a creamy filling made with reduced-fat cream cheese, it&# 226;ÂÂs sweetened lightly with NutraSweet. Fresh blueberries and raspberries add vibrant color and natural sweetness, while lemon juice and rind provide a bright, tangy finish. This dessert is both diabetic-friendly and vegetarian, offering a guilt-free way to celebrate. It requires no baking, making it easy to prepare ahead of time. Serve chilled for a cool, satisfying conclusion to any holiday meal.Ingredients
Directions
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Preheat oven to 350ðF (177ðC). Mix vanilla wafer crumbs with melted margarine until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
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In a small saucepan, combine gelatin and 1/3 cup of skim milk. Let stand for 5 minutes to soften. Heat gently over low heat, stirring until gelatin is fully dissolved.
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In a large bowl, beat softened cream cheese until smooth. Gradually add the warm gelatin mixture, NutraSweet, lemon juice, lemon rind, and vanilla extract. Beat until light and fluffy.
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Fold in the remaining skim milk until well incorporated. Pour the filling over the cooled crust.
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Gently fold fresh blueberries and raspberries into the cheesecake filling, distributing them evenly. Smooth the top with a spatula.
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Refrigerate for at least 4 hours, or until firmly set. Run a knife around the edge before releasing the springform pan. Slice and serve chilled.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 265.9kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 3.4g17%
- Cholesterol 0.0mg0%
- Sodium 158.6mg7%
- Total Carbohydrate 37.9g13%
- Dietary Fiber 19.8g80%
- Sugars 7.2g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure cream cheese is fully softened at room temperature to avoid lumps.
You can substitute fresh berries with frozen, thawed, and drained berries if needed.
Store leftovers covered in the refrigerator for up to 3 days. Do not freeze, as texture may change.
To make ahead, assemble the cheesecake up to 24 hours in advance for easier serving on party day.
For a richer flavor, add an extra teaspoon of vanilla extract or a dash of almond extract.
