-
Prep time
3 hours 20 minutes
-
Cook time
10 minutes
-
Serves
4
Author Notes
I have created a weight watchers friendly, fat free, lemon no-bake cheesecake with a berry compote and CAKE CROUTONS. Cake Croutons people! This would be a perfect dessert on a hot summer night. Everything can be made ahead of time, you just need a piece of leftover cake to make it happen. —jodiloves
Ingredients
-
Fruit Compote
-
2 cups
strawberries, quartered
-
1 cup
blackberries
-
1 teaspoon
stevia
-
3 tablespoons
lemon juice
-
Cheesecake Filling
-
8 ounces
fat free cream cheese
-
8 ounces
fat free whipped topping
-
3 teaspoons
stevia
-
3 tablespoons
lemon juice
-
1 tablespoon
lemon zest
-
1
1 piece of left-over cake (I am using Trader Joe’s Chantilly Cream Vanilla Bean Sheet Cake), cut into 1 inch cubes.
-
4
mint leaves for garnish
Directions
-
Fruit Compote:
Place fruit, juice and stevia in a medium saucepan over medium heat.
-
Once boiling, reduce heat to medium low and cook for 10 minutes. As you stir the fruit, mash a bit with your spoon.
-
Remove from heat and allow to cool.
-
Cheesecake Filling:
Add cream cheese, stevia and lemon juice to a large mixing bowl and beat until smooth, about 3-5 minutes.
-
Fold in whipped topping to the cream cheese mixture until combined.
-
Add to 4 bowls and refrigerate for at least three hours to set.
-
To assemble the deserts, add 1/4 compote and 1/4 cake croutons to refrigerated cheesecake mixture and top with a mint leaf. Enjoy!
See what other Food52ers are saying.