Skinny No Bake Lemon Cheesecake
So I have previously lost a ton (60 lbs) on Weight Watchers and I am giving it a post-baby go at it again.
I created this no bake lemon cheesecake that is only 4 Points+ but even if you don’t count points, this is so yummy I encourage you to make it today!
Servings – 6
Tastes low fat = NO!
60 g (2 oz) Annie’s Homegrown Bunny Cookies Ginger Snaps (I just happen to only have these, by the way they were gluten free – feel free to play around with other cookies)
8 oz Fat Free Cream Cheese (1 package)
1 small box of fat free, sugar free lemon pudding
3/4 cup of low fat evaporated milk
3/4 skim milk (again you can adjust this to what you have in hand, it would be really yummy with sweetened condensed milk but the points would be higher)
1 Tablespoon lemon zest
1 teaspoon vanilla
1 container of fat free cool whip topping
lemon slices to garnish
Start by grinding up in food processor ginger snaps – place on bottom of pie pan
In the food processor combine cream cheese, vanilla, pudding, milks and lemon zest. Puree until creamy and all ingredients are well mixed together.
Pour mixture on top of cookie crumbs (crust will not be firm and will just cover the bottom of pan.
Top with whipped topping and add sliced lemon as garnish if you desire.
Refrigerate for 2 hours
NOTE: the pie in the picture was placed in the freezer for about an additional hour – the “cheesecake” was a little soft BUT YUMMY! This is an optional step.