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- In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer. Chill in the refrigerator while preparing the cheesecake filling.
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- Add vanilla extract, fat-free Greek yogurt, fresh lemon juice, and lemon zest to the cream cheese mixture. Beat until well combined and smooth.
- Gently fold in the light whipped topping until evenly incorporated into the mixture.
- Pour the cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top for a neat finish.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- Once the cheesecake is set, carefully remove the springform pan sides. If desired, decorate the top of the cheesecake with fresh berries and mint leaves for a decorative touch.
- Slice the cheesecake into wedges and serve chilled. Enjoy the creamy goodness of this no-bake treat!
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 270mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 8g
WW Smart Points:
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