No Bake Cheesecake Recipe
Ingredients
| 10 ounces low-fat graham crackers | ||
| 3 tablespoons nonfat sour cream | ||
| 4 tablespoons nonfat mayonnaise | ||
| 4 cups nonfat cream cheese | ||
| 2 cups nonfat cottage cheese | ||
| 1 cup unflavored nonfat yogurt | ||
| 1/2 cup White Grape Syrup | ||
| Vanilla extract | 1 Tablespoon | |
| Vanilla sugar package | 3 | |
| Artificial sweetener package | 8 | |
Directions
Pulverize the graham crackers in a food processor.
Add the sour cream and mayonnaise, and pulse until blended.
Press the mixture evenly over the bottom and up the sides of a 10-inch round cake pan, preferably a spring-form pan, and refrigerate until set, about 1 hour.
Place the cream cheese, cottage cheese, yogurt, White Grape Syrup, and vanilla in a blender or food processor and puree until smooth and creamy.
Add the instant pudding and artificial sweetener, blend in, and pour into the graham cracker mold.
Refrigerate until set, about 4 hours.
Add the sour cream and mayonnaise, and pulse until blended.
Press the mixture evenly over the bottom and up the sides of a 10-inch round cake pan, preferably a spring-form pan, and refrigerate until set, about 1 hour.
Place the cream cheese, cottage cheese, yogurt, White Grape Syrup, and vanilla in a blender or food processor and puree until smooth and creamy.
Add the instant pudding and artificial sweetener, blend in, and pour into the graham cracker mold.
Refrigerate until set, about 4 hours.
Chef
