No Bake Key Lime Cheese Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 7.8 g
  • Cholesterol: 23.0 mg
  • Sodium: 204.2 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 9.4 g

View full nutritional breakdown of No Bake Key Lime Cheese Cake calories by ingredient
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Introduction

I love key lime pie, and I love cheese cake. Sadly, since both of them are pretty much healthy eating "no-nos", I decided to create a lightened up version. I used Greek yogurt for the bulk of the filling. It lends that creamy tartness to the pie with out all of the fat and calories. The yogurt also adds a healthy dose of protein, which makes this feel like a really satisfying dessert. I love key lime pie, and I love cheese cake. Sadly, since both of them are pretty much healthy eating "no-nos", I decided to create a lightened up version. I used Greek yogurt for the bulk of the filling. It lends that creamy tartness to the pie with out all of the fat and calories. The yogurt also adds a healthy dose of protein, which makes this feel like a really satisfying dessert.
Number of Servings: 8

Ingredients

    2.25 cups puffins cereal blended into crumbs
    3 Tbsp unsalted butter, melted
    * 20 packets sugar stevia blend divided
    # 2 T 2% milk
    Chobani key lime Greek yogurt
    Chobani plain fat free Greek yogurt
    Philadelphia whipped cream cheese (1 container)
    Edy's outshine bar, lime
    1 large lime, juiced zested
    1 packets unflavored gelatin
    Water (amount will vary)
    Fat free whipped cream (if desired, NOT included in nutrition info)

    * I use the Stevia / cane sugar blend because I like the taste and reduction of calories, feel free to use the sweeter of your choice, but know that the nutritional information will be different. 20 packets of this blend is equivalent to 20 tsp of sugar or 6&2/3 T or .4 C.

    # I used 2% dairy milk, because, again, that is what I like and had on hand. The milk is basically just there to help moisten the crust to is binds together. You could use skim, soy, or almond is that is your preference. The nutritional information will be slightly different.

    Also of note: if you are unable to find Outshine bars, or just don't feel like buying them, you could certainly use extra lime juice, water, and sugar to make up for the missing popsicle juice. One melted Outshine bar accounts for approximately 1/3 C of the liquid volume in this recipe and the are quite tart. I would say that another juiced lime and a few more packets of Stevia blend or sugar (whatever you are using) plus a little water would be about right, but I haven't tried it, so feel free to experiment and let me know. :)

Tips

Be sure the parchment extends slightly above the edge of the pan. This will allow you to remove the entire pie, once it is set for slicing. If you don't have parchment, your pie will still taste fine, you just may difficulty cutting and removing slices.


Directions

Start by making the crust
-Blend or crush by hand the puffins until they are small crumbs
-Add 9 packets of Stevia blend, 2 T milk and melted butter to crushed Puffins.
-Mix the crust ingredients together and press into a 9 by 9 square pan lined with parchment paper. *
-Bake the crust for about 15 minutes at 350, or until it is golden brown.
-Allow to cool on the counter until the filling is complete.
Make the filling.
-Cream together the cream cheese, both yogurts, and the zest of one large lime.
-Melt the Outshine bar in a microwave safe measuring cup.
-Juice the lime into the measuring cup containing the melted popsicle.
-Add enough water to make 1 cups of liquid.
-Bring this liquid to a boil.
-Dissolve the remaining 11 packets of Stevia blend (or equivalent amount of sweeter) and the 1 packet of gelatin into the water.
-Mix this liquid into the yogurt and cream cheese mixture until it is smooth. It will look runny, don't worry.
-Place the pie filling in the fridge, stir it about every ten minutes or so, until it begins to thicken and set up. Don't wait too long, or you will have difficulty pouring it over the crust, but don't do it too soon, or it will make your crust too soggy.
-Once the filling is partially set (about 45 minutes) pour over the cooled crust, and smooth the top.
-Place the completed pie back into the refrigerator and allow it to set for about 4 more hours.
-To serve, remove the pie from the fridge, CAREFULLY lift the entire pie out of the pan, and slice into 8 large squares.
-Top with whipped cream (I used fat free whipped cream, but cool whip or regular whipped cream would be fine as well). The whipped cream topping is not included in the nutritional information.



Serving Size: 8 generous slices

Number of Servings: 8

Recipe submitted by SparkPeople user PEPPERP0TT5.

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