A friend of mine once called cheesecake the “Holy Grail of Desserts.” In my mind this recipe is a sort of holy grail in that it is has all of the best recipe characteristics: easy, fast (no-bake!), requires just a few ingredients, low in carbs/sugar/calories, and the end result tastes…. incredible. It’s that simple.
Top your cheesecakes any way you like! With strawberies, jam, a squiggle of Hershey’s Light syrup (my favorite!) or a drizzle of honey.
I suggest using Friendship brand cottage cheese and Philadelphia brand cream cheese. Here’s why: in the first case, Friendship’s product is smoother (blends faster) and is lower in carbs. While most full-fat cream cheeses taste equivalent in my opinion, when it comes to fat free or reduced fat- the Philly people are onto something. They do it better than any other brand I’ve tried.
If you’ve never used unflavored gelatin before, you’ll find it right near Jell-o in the grocery store. It comes in small envelopes. Just tear one open and measure out 2 tsp.
- 3 tsp unflavored gelatin (such as Knox)
- 1/2 cup boiling water
- 1 tsp vanilla
- 16 ounces 1% cottage cheese
- 1/4 cup fat free cream cheese (Philadelphia if possible)
- 1/2 cup Splenda granulated (or 1/2 cup sugar or 12 packets of Equal, Truvia, or Splenda)
- Stir together gelatin, Splenda and vanilla with boiling water in a small bowl. Place cottage cheese and cream cheese in a blender and pour gelatin mixture over. Cover. Process until completely smooth.
- Pour cheesecake mixture into 12 foil cupcake liners and refrigerate 90 min -2 hrs (until firm to the touch). Peel away foil and enjoy.
Nutrition facts per serving:
6 g protein
2 grams carbs
0 g fat
2 mg cholesterol
153 mg sodium
0 g fiber
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