Skinny Cheesecake

3 of 5
(57 ratings)
Total Time
Number Of

Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese

  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup graham cracker crumbs
  • 1-1/2 cups fat free small curd cottage cheese
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • Assorted fresh fruit, optional

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  1. Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
  2. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
  3. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.
Cook's Tips

Great served with Reddi-wip® Fat Free Dairy Whipped Topping

Cook's Tips

Great served with Reddi-wip® Fat Free Dairy Whipped Topping

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Nutrition Information
Calories: 120 View complete nutrition information
Reviews (2)

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Overall Rating

SweetCarol126 April 19, 2013

If you think it needed more cream cheese and was too eggy, might first just add the other 4 oz of non fat cream cheese (it will raise the calories). The egg holds it all together so not sure if that will affect it but the cheese may temper that egg flavor. After a 2nd time could then try to reduce the egg beater. I suggest you check the blender cheesecake which is also a "skinny" cheesecake. It does use a bit less egg. Sounded easy to do though does take more time to set up in refrigerator. That could possibly be because of the egg. Sorry to answer here but thought I might help.

EKB April 08, 2013

I thought the recipe was a little eggy and could have used some more fat free cream cheese. Has anyone tried a version if this with less egg and more cream cheese?