So easy and sooo good. If you are a cheesecake lover you must try this. It’s lighter and fluffier than baked cheesecake. I used a prepared “light” graham cracker crust from the store and 1/3 less fat cream cheese to save some calories. Unfortunately it is so good that I have eaten a slice every day since I made it! My fiance loves it too and he’s not a big cheesecake lover.
Really easy and very tasty. As others have written, don’t expect it to be like a cheese cake.
My family loved this. I have always made baked cheesecake which they always love, but they said they liked this even better!
My family has made a very similar recipe for years. Only change is instead of powdered sugar or heavy cream we use 1 can of sweetened condensed milk to fill the place of both. We also add 1/4 c lemon juice to make it perfect. It’s a birthday favorite every year!
Wow! Delish looking. I wana replace the sugar in the crust with brown sugar. And use vanilla bean paste instead of extract. This is gona be yummy for my tummy. * I’m the only one eating it!
No Bake Graham Cracker Cheesecake INGREDIENTS
Low-Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)
DIRECTIONS
Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top.
Refrigerate overnight for graham crackers to soften. Enjoy 🙂
Makes approx. 20 servings.
Adapted from 77recipes
