No Bake Butterscotch & Cream Cheesecake

Adapted from Healthy Gourmet Cheesecakes

  • Crust:
  • 1 1/2 cups low-fat graham cracker crumbs
  • 1/4 cubes light margarine, softened
  • 3 tbsps granulated sugar
  • Filling:
  • 16 ozs 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
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon juice
  • 1 tbsp unflavored gelatin
  • 1 tbsp water
  • 1/4 cup butterscotch topping
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or until set. Cut into wedges and serve.
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Posted: 6/14/1998
Rated by 1 users (5.00)
WW Points* : 6.56
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 334
Calories from Fat 10 (3%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 416mg 17%
Potassium 13mg 4%
Total Carbohydrate46g 15%
Dietary Fiber 1g 4%
Sugars 47g
Protein 10g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.