Low Fat No-Bake Strawberry Cheesecake Recipe (2024)

FAQs

How do I make my no-bake cheesecake firmer? ›

Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours.

It shouldn't cause a problem. I have a very basic cheesecake recipe I make often and I have used both regular and reduced fat cream cheese to make it. They bake the same and look the same, but there is a difference in texture.

To thicken your no-bake cheesecake filling, make sure you're using a full-fat cream cheese. Low-fat or fat-free cream cheese won't give you the same results. Adding heavy cream can also help to thicken the filling and give it a smoother texture.

It's high in calories, sugar, and fat, so it's important to limit cheesecake in your diet, just as you would any dessert. However, there's nothing wrong with enjoying this dessert from time to time as part of a healthy, well-rounded diet.

You can cover the crust with plastic wrap or foil as well. Keep the cheesecake in the refrigerator for up to 5 days.

Cheesecake typically has about the same calories as an iced chocolate cake and roughly 30 per cent fewer calories than a chocolate mud cake. It also has on average 2-3 times as much calcium, less sugar and more protein than either kind of chocolate cake.

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result.

What consistency should no-bake cheesecake batter be? ›

If you aren't sure if your cheesecake mixture is too soft, or firm enough – think of the cheesecake mixture like meringue. I find that my cheesecake mixture is perfect, when I can pick a dollop up with a spoon or spatula, and the cheesecake mixture stays firm – it doesn't slide off, at all!

The difference: a normal tub of Philadelphia contains 23% fat (of which 14% is saturates), while the 'Light' version (which is not even the lightest version that Philadelphia makes) contains 11.5% fat (of which 7.6% is saturates). The Light version has added citric acid and flavouring.

Cheesecake recipes need to be adapted when using low-fat cream cheese. Higher moisture content in low-fat cream cheese means the cheesecake won't firm up as much when baked, but the changes required vary depending on what kind of cheesecake you're making.

Philadelphia Plain Fat Free Cream Cheese has set the standard in high-quality cream cheese since 1872. This fat-free plain cream cheese has 30 calories per 2 tablespoons, and it delivers the same delicious taste and quality as regular cream cheese without the fat.

A bit of alcohol or acid can help set your cheesecake a bit firmer, as well as making sure that you use full fat cream cheese (the cheaper stuff can be a bit looser than something like philly too) as well as double cream which you whip quite firm.

Allow The Cheesecake To Cool

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.

This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture!