Real Recipes From Real Home Cooks ®

low-cal upside-down cheesecake

(1 rating)
Recipe by
sherry monfils
worcester, MA

An easy, quick cheesecake for when you're craving one. Yummy too!! You can use blueberries or strawberries, even blackberries if you so desire a different take on this recipe.

(1 rating)
yield 6 serving(s)
prep time 25 Min

Ingredients For low-cal upside-down cheesecake

  • 1 pkg
    lite cool whip topping, thawed
  • 1
    8 oz pkg reduced-fat cream cheese, softened
  • 1
    4-serving pkg sugar-free, instant vanilla pudding mix
  • 1/2 c
    fat-free milk
  • 2 Tbsp
  • 1/2 tsp
    lemon juice
  • 1 pt
    strawberries, halved
  • 4
    reduced-fat graham crackers, crumbled

How To Make low-cal upside-down cheesecake

  • 1
    In lg bowl, beat cream cheese until smooth. Add pudding mix, milk, sugar and lemon juice. Beat until smooth.
  • 2
    Add cool whip topping until blened fully. Place strawberries in bottom of a 9" pie plate. Spoon cream cheese mix over berries. Top w/ crumbled graham crackers. Serve, or refrigerate until ready to serve.