Here is one we want to give a try soon from globalvegetarian.ca.
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Healthy No-Bake Cheesecake:

Yields10 ServingsServings

Prep Time30 minsTotal Time6 hrs 10 mins

This Healthy No-Bake Cheesecake is an exceptionally creamy and light tasting no-bake cheesecake with a beautiful hint of lemon. It has less than half the fat and calories of normal cheesecake. You have the option of using gluten-free wafer or chocolate chip cookies to suit your preference.

 1 ½ cups chocolate wafer cookie crumbs (depending on desired thickness of crust)

 5 tbsp melted butter or coconut oil

 1 envelope(s) unflavored gelatin

 1 lemon

 3 tbsp water

 ¼ cup water

 2 packages (8 ounces each) light cream cheese, softened

 ¾ cup sugar

 1 tbsp vanilla extract

 1 cup fat free plain Greek yogurt

 ½ cup low fat milk

 pomegranate seeds or raspberries for garnish

1

Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. Mix cookie crumbs and butter. Transfer to prepared pan; press onto bottom with hand in even layer. Refrigerate.

2

In small bowl, evenly sprinkle gelatin over 3 Tbs water. Let stand 5 minutes. Meanwhile, grate 2 teaspoons of lemon peel and set aside. Squeeze juice from the lemon into a small saucepan, heat juice and 1/4 cup water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to the small bowl and let cool.

3

In large bowl, with mixer on medium-high speed, beat cream cheese and sugar for 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add yogurt and milk, mix well. Then add gelatin mixture, in steady stream. Beat for up to 2 minutes or until well combined, scraping bowl occasionally.

4

Pour onto cooled crust. Refrigerate uncovered for about 6 hours or until set.


Run knife around side of pan and unmold. Remove cheesescake from the pan bottom by gently lifting it with a spatula and sliding onto a serving plate with the parchment paper liner intact.

5

Serve with your choice of garnish.

Ingredients

 1 ½ cups chocolate wafer cookie crumbs (depending on desired thickness of crust)

 5 tbsp melted butter or coconut oil

 1 envelope(s) unflavored gelatin

 1 lemon

 3 tbsp water

 ¼ cup water

 2 packages (8 ounces each) light cream cheese, softened

 ¾ cup sugar

 1 tbsp vanilla extract

 1 cup fat free plain Greek yogurt

 ½ cup low fat milk

 pomegranate seeds or raspberries for garnish

Directions

1

Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. Mix cookie crumbs and butter. Transfer to prepared pan; press onto bottom with hand in even layer. Refrigerate.

2

In small bowl, evenly sprinkle gelatin over 3 Tbs water. Let stand 5 minutes. Meanwhile, grate 2 teaspoons of lemon peel and set aside. Squeeze juice from the lemon into a small saucepan, heat juice and 1/4 cup water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to the small bowl and let cool.

3

In large bowl, with mixer on medium-high speed, beat cream cheese and sugar for 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add yogurt and milk, mix well. Then add gelatin mixture, in steady stream. Beat for up to 2 minutes or until well combined, scraping bowl occasionally.

4

Pour onto cooled crust. Refrigerate uncovered for about 6 hours or until set.


Run knife around side of pan and unmold. Remove cheesescake from the pan bottom by gently lifting it with a spatula and sliding onto a serving plate with the parchment paper liner intact.

5

Serve with your choice of garnish.

Healthy No-Bake Cheesecake

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Parkash has been a student of global cuisine almost her entire life. Especially Indian vegetarian cuisine is very near and dear to her heart because she grew up with it. Her ambition is to demystify the perceptions about how difficult, rich or time consuming it is by teaching you the What, Why, How in an easy to follow, simple, step-by-step format. She also wants to inspire and enrich your every day meal options with a repertoire of healthy, wholesome, and delicious foods. She is the creator of Spice Inspired Kitchen, an online cooking course — Indian Cuisine 101 For Vegetarian Food Lovers.

Jeannie notes.. Above is curated for evaluation and recommendation from globalvegetarian.ca

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Healthy No-Bake Cheesecake

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