Lemon Chiffon Cheesecake

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 202.8
  • Total Fat: 3.7 g
  • Cholesterol: 2.1 mg
  • Sodium: 321.7 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Lemon Chiffon Cheesecake calories by ingredient


Super low-fat, super delicious!! Super low-fat, super delicious!!
Number of Servings: 16


    1 small (3 oz.) pkg. sugar-free lemon Jello
    1 cup boiling water
    4 Tbsp. lemon juice
    1 cup sugar
    1 (8 oz.) pkg. fat free cream cheese
    1 large can skim evaporated milk (I used Pet)
    2 reduced fat graham cracker crusts


Chill evaporated milk in freezer, and set cream cheese out to soften. Once those ingredients are ready, dissolve Jello in boiling water and set aside. Cream lemon juice, sugar, and SOFTENED cream cheese until smooth. Add Jello and cool. In separate bowl, whip chilled milk until stiff. Fold into cheese mixture. Pour filling into pie crusts and chill 6 hours or overnight. Enjoy!!!

Number of Servings: 16

Recipe submitted by SparkPeople user VBALLERINA11.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This flavor is awesome, it really hit the spot. The only problem I had was that I must not have whipped the milk up enough because the cheesecake didn't want to fold in together so the layers separated a bit. Still good, just wanted to warn people not to make the same mistake :-) - 3/27/10

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    1 of 1 people found this review helpful
    I would like to make this, sounds wonderful, but my husband is diabetic. Do you think you could make it with Splenda? - 3/27/09

    Reply from VBALLERINA11 (3/29/09)
    I'm not very familiar with Splenda and have not used it in any of my recipes before, but I think Splenda would work just fine along with the sugar-free jello to make a diabetic-friendly dessert.

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    Wow and Wow again....I just love cheescake! - 10/20/11

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    Very Good
    So light and fluffy! It really did make enough for two pie shells plus a little extra. I mixed in a little lemon zest and yellow food coloring for added table appeal. - 8/30/10

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    great idea - sounds great! I am going to try it this week. thanks! - 3/21/10