Low Fat No-Bake Strawberry Cheesecake Recipe (2024)

FAQs

Can you use less fat cream cheese for cheesecake? ›

Cheesecake recipes need to be adapted when using low-fat cream cheese. Higher moisture content in low-fat cream cheese means the cheesecake won't firm up as much when baked, but the changes required vary depending on what kind of cheesecake you're making.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

Low-fat cream cheese, also commonly referred to as American Neufchâtel cheese, contains roughly one-third of the fat that standard cream cheese contains. Cheesemakers accomplish the task of producing cream cheese that has less fat by substituting lower-fat dairy in place of dairy that has a higher fat content.

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.

How do you know if no bake cheesecake is bad? ›

When in doubt, give it a smell. A sour, off-putting odor is a definite sign it has spoiled and should not be consumed. Always store your no bake cheesecake in the refrigerator. If not consuming immediately, cover it with a cake dome or plastic wrap, not foil as it can give off a metallic taste.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.

Strawberry Cheesecake Ingredients

For the crust: graham cracker crumbs, butter, white sugar, and cinnamon. For the filling: frozen strawberries, cornstarch, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, and eggs.

Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.

Don't skip the fat when making cheesecake

The reason for this is the difference in moisture content between full-fat and low-fat cream cheese. Because low-fat cream cheese contains significantly more moisture than the regular variety, using it in a recipe will often result in a runny end result (via Science Direct).

Fat-free dairy can be substituted for full-fat in most recipes. And low-fat products can nearly always be used in place of their full-fat counterparts.

Fat-free cream cheese just doesn't taste as good as real cream cheese, and the texture is too different. But light cream cheese and Neufchatel (1/3 less fat) cream cheese taste good and can be used in recipes or on bagels.