No Crust, Low Fat Pina Colada Cheesecake

No Crust, Low Fat Pina Colada Cheesecake
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 7.1 g
  • Cholesterol: 16.0 mg
  • Sodium: 152.0 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.6 g

View full nutritional breakdown of No Crust, Low Fat Pina Colada Cheesecake calories by ingredient
Submitted by:

Introduction

This is a no crust, low fat cheesecake. Since Bisquick is used in the filling, it's gives the pie a more solid texture so no crust is needed.

This has been a great recipe for me to play around with and be creative. Take out the pineapple & coconut, add some key lime juice and you have a Key Lime Cheesecake. Add some melted chocolate chips and some strong liquified instant coffee/espresso instead and you have a great Mocha Cheesecake.

Just use the first 5 basic ingredients and your imagination! Just make sure to have that little bit of extra liquid like the juice, coffee, milk, water etc. so it's not too thick or dry. Add your favorites and be creative....I did, and my family loves me for it! YUM!
This is a no crust, low fat cheesecake. Since Bisquick is used in the filling, it's gives the pie a more solid texture so no crust is needed.

This has been a great recipe for me to play around with and be creative. Take out the pineapple & coconut, add some key lime juice and you have a Key Lime Cheesecake. Add some melted chocolate chips and some strong liquified instant coffee/espresso instead and you have a great Mocha Cheesecake.

Just use the first 5 basic ingredients and your imagination! Just make sure to have that little bit of extra liquid like the juice, coffee, milk, water etc. so it's not too thick or dry. Add your favorites and be creative....I did, and my family loves me for it! YUM!

Number of Servings: 10

Ingredients

    Basic Filling:
    8 oz -Cream Cheese, Philadelphia Low Fat, Softened
    1/4 cup-Sugar, white granulated
    1/3 cup-Egg Beaters Liquid Egg Whites
    1 tsp-Vanilla Extract
    1/3 cup-Bisquick (Heart Smart) Baking Mix

    Flavorings:
    1/4 cup- Juice from Pineapple Can (Below)
    1 1/4 cup-Libbys Pineapple Chunks (Sweetened with Splenda-reserve), Pureed/Crushed (reserve 1/2 cup pineapple from total for topping below)
    Sweetened Shredded Coconut, 4 tbsp (reserve 1 tbsp for topping)

    Topping:
    1/2 of 8 oz. carton (equal to1.5 cups)-Cool Whip Lite
    1/2 cup- Reserved Pureed/Crushed Pineapple
    1 tbsp.- Reserved Sweetened Shredded Coconut



Directions

Preheat Oven to 350 degrees. Prepare 1 regular 9" pie pan by spraying with olive oil/cooking spray.

In bowl with mixer, combine softened cream cheese with sugar until well blended and creamy. Mix in egg substitute and vanilla extract until incorporated. Add bisquick and pineapple juice, mix another minute or 2. STIR in crushed pineapple and coconut.

Pour into prepared pie pan and bake 25-30 minutes until knife inserted comes out clean. Pie WILL crack on top, don't worry....we will cover it with the topping!

Put on wire rack and cool completely (can put in frige for an hour or so).

Fold in reserved crushed pineapple and coconut to lite cool whip and spread over top of pie. Can use a few chunks of pineapple and cherry to garnish.

I find that making this and refrigerating overnight before eating enhances the flavors better but it's hard to keep the family out of it that long!

Makes One 9" Round "pie". Estimated counts are for 10 equal slices.

Number of Servings: 10

Recipe submitted by SparkPeople user JAN11661.

Rate This Recipe

Member Ratings For This Recipe



  • Jan, that looks dellicious and I definitely will have to give it a try! - 4/7/10

    Was this review helpful?   yes  No