No Bake Lemon Cheesecake Squeezes Every Ounce of Yumminess Into Lighter Fare Dessert.

 I think this would also be a great recipe to substitute limes for the lemons. When I visited a friend in Belize it was standard at her home to add a squeeze of lime to our drinking water. I am not sure if it was because the water had a bad taste or if it was just preference, but I really loved the refreshing flavor.

I still like a little squeeze of lime in my water. It tastes good and reminds me of my beautiful friend, Margaret.

 

Crust

Ingredients:

• 2 cups crushed vanilla wafer cookies (I used reduced fat)
• 1 Tbsp lemon zest
• 5 Tbsp butter, melted

Directions:

1. In a bowl, mix crushed vanilla wafers, lemon zest, and melted butter.
2. Once combined, press the crust evenly into an 8×8 baking dish. Set aside.

Cheesecake

Ingredients:

• 1/2 cup heavy whipping cream
• 12 oz Weight Watchers Whipped Cream Cheese
• 6 oz Vanilla Greek Yogurt
• 1 tsp vanilla extract
• 5 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 1/2 cups powdered sugar
  Topping (optional)
• 2 Tbsp lemon curd

Instructions:

1. In a large bowl with a mixer, whip heavy whipping cream until stiff peaks form.
2. Add in Whipped Cream Cheese, 4 oz at a time, beating well after each addition. Once combined, add in Greek Yogurt, and beat well.
3. Add in lemon zest, lemon juice, and vanilla extract and mix.
4. Lastly, add in powdered sugar, 1/2 cup at a time, beating well after each addition, until the filling is thick and smooth.
5. Pour filling evenly over crust, smoothing the filling to the sides of the dish.
6. Chill in the freezer for at least 5-6 hours. Put it in the fridge at least 45 minutes before serving.

OPTIONAL TOPPING :If using lemon curd, dollop small teaspoonfuls on top of the cheesecake. With a knife or toothpick, carefully swirl the curd with the cheesecake.

Quick Tip:I know I always talk about teaching your kids to cook, but this recipe is one that is super easy. Your kids will feel so important when they serve the dessert they made to the guests around your table.

Photo and recipe courtesy of Michelle and A Latte Foods.