Tipsy Blueberry Lemon Creme Pie Cheesecake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 268.4
- Total Fat: 4.6 g
- Cholesterol: 16.4 mg
- Sodium: 474.6 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.7 g
- Protein: 11.2 g
View full nutritional breakdown of Tipsy Blueberry Lemon Creme Pie Cheesecake calories by ingredient
Introduction
loosely based off this - http://www.epicurious.com/recipes/food/views/No-Bake-Blueberry-Cheesecake-with-G
raham-Cracker-Crust-108320 and
http://www.mysaffronkitchen.com/2011/0
6/no-bake-blueberry-cheesecake.html loosely based off this - http://www.epicurious.com/recipes/food/vie
ws/No-Bake-Blueberry-Cheesecake-with-G
raham-Cracker-Crust-108320 and
http://www.mysaffronkitchen.com/2011/0
6/no-bake-blueberry-cheesecake.html
Number of Servings: 6
Ingredients
-
*graham cracker crumbs, 36 tsp (remove)
Becel 64% less, 9 tsp (remove)
BPT Whey Protein Crisps - Chocolate, 27 gram(s) (remove)
Kraft Cool Whip 95% Fat Free whipped topping, 16 tbsp (remove)
Tipsy - Cranberry & Port, 6 tbsp (remove)
Splenda, 48 tsp (remove)
Kraft Philadelphia 95% Fat Free cream cheese, 16.7 tbsp (remove)
XF - Lemon Creme Pie - Ultra Peptide, 19 gram(s) (remove)
jell-o cheesecake sugar fee-fat free, 2 serving (remove)
Blueberries, fresh, 3 cup (remove)
*Juice - Real Lemon, Lemon Juice - 1 tsp = 5ml = 1 serving, 1 tsp (remove)
Directions
Strawberry Cheesecake
Ingredients
Crust
1 cup Graham Cracker Crumbs
2 Tbsp Sugar
3 Tbsp Butter, melted
1 scoop, Whey Crisps Natural, ground
Filling
4 ounces Light Cream Cheese
1 Tbsp Sugar
1 pkg Sugar Free White Chocolate Pudding
⅔ cup Skim Milk
1˝ cup Whipped Topping
2 cups Strawberries, sliced
Directions
1. Combine crust ingredients until well blended. Distribute evenly among 8 6-ounce custard cups (about 2-3 Tbsp per cup). Press mixture evenly into bottom and about half way up the sides of the cups.
2. Place cups on a baking sheet and bake at 350°F for 7 minutes. Let cool.
3. Beat cream cheese with sugar. Add pudding mix to cream cheese mixture with milk and mix on high speed until smooth. Stir in whipped topping. Fold in strawberries.
4. Spoon mixture into cooled cups. Cover with plastic or foil and refrigerate 4 hours. Serve with additional whipped topping and sliced strawberries, if desired.
Serving Size: Makes 6 Servings
Ingredients
Crust
1 cup Graham Cracker Crumbs
2 Tbsp Sugar
3 Tbsp Butter, melted
1 scoop, Whey Crisps Natural, ground
Filling
4 ounces Light Cream Cheese
1 Tbsp Sugar
1 pkg Sugar Free White Chocolate Pudding
⅔ cup Skim Milk
1˝ cup Whipped Topping
2 cups Strawberries, sliced
Directions
1. Combine crust ingredients until well blended. Distribute evenly among 8 6-ounce custard cups (about 2-3 Tbsp per cup). Press mixture evenly into bottom and about half way up the sides of the cups.
2. Place cups on a baking sheet and bake at 350°F for 7 minutes. Let cool.
3. Beat cream cheese with sugar. Add pudding mix to cream cheese mixture with milk and mix on high speed until smooth. Stir in whipped topping. Fold in strawberries.
4. Spoon mixture into cooled cups. Cover with plastic or foil and refrigerate 4 hours. Serve with additional whipped topping and sliced strawberries, if desired.
Serving Size: Makes 6 Servings