As a self confessed cheesecake fanatic, I am always looking for ways to include it in my life. I came to a point where I thought perhaps carrying an extra 15 pounds or so was worth a good slice of cheesecake. We all have our vices and cheesecake is mine. The reason portion of my brain chastises my urges and proudly defeats the pleas to eat my weight in cheesecake. It was the one thing I loved but felt I could not compromise on when it came to taste or texture. Then a recipe walked into my life, put its arm around my shoulder and tenderly whispered, “you can have your cheesecake and eat it too.”
Now before you get too excited, this is a mousse, and while it can be made into a cheesecake, it may not be the perfect substitute for the real thing. However, it is rich, creamy, and has a flavor that satisfies my primal urge to eat cheesecake. It is also versatile, so keep reading after the recipe for more ideas. Oh and did I mention it is no-bake? You are welcome.
Low Fat Cheesecake Mousse
Ingredients:
- 8 oz Cool Whip Free
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Directions:
In a large bowl, whip cream cheese, lemon, vanilla extract and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Scoop and serve in bowls. Refrigerate leftovers.
Fun ways to eat this:
- Top with strawberries or your favorite fresh fruit.
- Crush low fat graham crackers and sprinkle on top.
- Scoop into low fat graham cracker crust and refrigerate until firm to eat as a cheesecake.
- Swirl in raspberry or strawberry puree.
- Sprinkle a tiny amount of mini dark chocolate chips on top.
- Add a half cup of non fat sweetened condensed milk for a richer texture and flavor. However, this works better if you make it into a cheesecake.
- Top with fat free whipped topping.