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Prep time
3 hours 20 minutes
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Cook time
10 minutes
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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
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Ingredients
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Fruit Compote
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2 cups
strawberries, quartered
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1 cup
blackberries
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1 teaspoon
stevia
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3 tablespoons
lemon juice
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Cheesecake Filling
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8 ounces
fat free cream cheese
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8 ounces
fat free whipped topping
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3 teaspoons
stevia
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3 tablespoons
lemon juice
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1 tablespoon
lemon zest
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1
1 piece of left-over cake (I am using Trader Joe’s Chantilly Cream Vanilla Bean Sheet Cake), cut into 1 inch cubes.
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4
mint leaves for garnish
Directions
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Fruit Compote:
Place fruit, juice and stevia in a medium saucepan over medium heat.
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Once boiling, reduce heat to medium low and cook for 10 minutes. As you stir the fruit, mash a bit with your spoon.
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Remove from heat and allow to cool.
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Cheesecake Filling:
Add cream cheese, stevia and lemon juice to a large mixing bowl and beat until smooth, about 3-5 minutes.
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Fold in whipped topping to the cream cheese mixture until combined.
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Add to 4 bowls and refrigerate for at least three hours to set.
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To assemble the deserts, add 1/4 compote and 1/4 cake croutons to refrigerated cheesecake mixture and top with a mint leaf. Enjoy!
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