No-Bake Ginger Snap Cheesecake (Low Fat)

Course : Cheesecakes
Serves: 1
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2 cups low-fat graham cracker crumbs
1/4 cup fat-free promise ultra margarine -- melted
3 tablespoons granulated sugar
16 ounces fat-free cream cheese -- softened
3/4 cup granulated sugar
1/2 cup cool whip free -- thawed
1/4 cup fat-free plain yogurt
1/4 cup fat-free sour cream
2 teaspoons ginger
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice -- bottled
1 package unflavored gelatin
1 tablespoons water
1/2 cup gingersnap cookies -- crushed

Preparation / Directions:

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 8" pie pan. Chill one hour, or until firm. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, ginger, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold gelatin mixture and cookie crumbs into cream cheese mixture. Pour batter into a prepared 8" pie crust. Cover and refrigerate for two hours, or until set.


Nutritional Information:

2060 Calories (kcal); 18g Total Fat; (7% calories from fat); 86g Protein; 395g Carbohydrate; 44mg Cholesterol; 3551mg Sodium

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