Lighter Lemon Cheesecake Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 c Almond Flour 3 tbsp I cant believe it’s not Butter, unsalted, melted2 tsp Splenda 1 packet Lemon Jello Instant sugar free fat free mix 8 oz Neufchatel Cheese 2 cups Cool Whip Fat Free1 tsp Vanilla Extract Optional garnishes: lemon slices, lemon zest, additional whipped topping4 serving Sugar Free Lemon Lime Jello 3 serving I Can't Believe It's Not Butter, Regular (Soft) Spread, 1 Tbsp
Take cream cheese and cool whip out to soften. Preheat oven to 350. Combine first three ingredients, push into bottom of pie plate and bake 8-10 mins until golden. Cool completely.
Whip cream cheese and extract with whipping attachment, mix in jello mix, add cool whip and then whip just to combine. Smooth into cooled crust and chill 3 hours or overnight. Optional to garnish with lemon slices, zest or additional whipped topping.
Serving Size: 6 pie slices or 12 cupcakes (divide nutrition in half)
Number of Servings: 6
Recipe submitted by SparkPeople user CHOCO-HOLIC.
Number of Servings: 6
Recipe submitted by SparkPeople user CHOCO-HOLIC.
Nutritional Info Amount Per Serving
- Calories: 310.3
- Total Fat: 24.5 g
- Cholesterol: 28.7 mg
- Sodium: 239.2 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.5 g
- Protein: 9.4 g