Lighter Side: Key Lime Cheesecake


Lighter Side: Key Lime Cheesecake (original recipe here)

Prep Time: 30 minutes,  Chill: 8 hours

  • 3/4 cup low-fat honey graham crackers crumbs
  • 2 tablespoons melted margarine
  • 4 oz. package sugar-free lime-flavored gelatin
  • 3/4 cup boiling water
  • 16 oz.  container  fat-free cottage cheese
  • 8 oz.  1/3 less fat *neufchâtel
  • 1/3 cup fresh key lime juice
  • zest of 2-4 key limes
  • 8 oz. container *lite whipped dessert topping, thawed
  • Key Limes, cut into paper-thin half circles with zest for top.
  1. In a small bowl combine graham cracker crumbs and margarine. Press crumb mixture in the bottom of a 8 x 8 square dish, a pie plate, or individual bowls. Refrigerate while preparing filling.
  2. In a large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
  3. In a blender, combine neufchâtel, cottage cheese, key lime juice, and zest.
  4. Cover and blend until smooth, stopping several times to scrape down sides.
  5. Whisk 1/2 of the cottage cheese mixture into the gelatin mixture.
  6. Whisk in remaining cottage cheese mixture until smooth.
  7. Fold in whipped dessert topping.
  8. Spoon filling over chilled crumb mixture.
  9. Cover and refrigerate 8 to 24 hours (until filling is firm).

To serve:

Cut into squares or as a pie slice, or serve in individual serving bowls. Top with a lime slice and a pinch of zest.  Don’t be afraid of the zest – add more than you think you need.


Makes at least 9 servings.

*You can use fat-free cream cheese and whipped topping, but I don’t think they pass as the real thing.



4 thoughts on “Lighter Side: Key Lime Cheesecake

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