Make Ahead

Fat Free Cheesecake Filling with Fruit Compote and Cake Croutons

September 20, 2019
0 Ratings
Photo by jodiloves
  • 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

What You'll Need
  • 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
  1. Fruit Compote: Place fruit, juice and stevia in a medium saucepan over medium heat.
  2. Once boiling, reduce heat to medium low and cook for 10 minutes. As you stir the fruit, mash a bit with your spoon.
  3. Remove from heat and allow to cool.
  4. Cheesecake Filling: Add cream cheese, stevia and lemon juice to a large mixing bowl and beat until smooth, about 3-5 minutes.
  5. Fold in whipped topping to the cream cheese mixture until combined.
  6. Add to 4 bowls and refrigerate for at least three hours to set.
  7. 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.

0 Reviews