- 12
Ingredients
- 3/4 cup crushed vanilla wafer cookies (about 21)
- 1 1/2 tablespoons butter
- 1 packet unflavored gelatin
- 1 cup low-fat milk
- 8 oz. light tub-style cream cheese, room temperature
- 8 oz. nonfat cream cheese, room temperature
- 3/4 cup Splenda
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/8 teaspoon almond extract (optional)
- 1/2 cup light sour cream
- 1 cup light whipped topping
Preparation
Step 1
1. In a medium bowl, mix together the crushed wafer cookies and butter. Lightly coat a 9-inch springform pan with cooking spray, and press the mixture onto the bottom of the pan. Plce in the freezer until ready for the filling.
2. In a medium microwave-safe bowl, sprinkle the gelatin over the milk, and allow it to set for at least 2 minues. Place in the microwave and heat for 1 minute, or until the gelatin dissolves. Let cool while beating the cream cheese mixture.
3. In a large bowl using an electric mixer, beat the cream cheeses together. Add the sweetener, vanilla, lemon zest, and almond extract, if using. Beat until smooth. With a large spoon, gently fold in the sour cream, and then the whipped topping.
4. Pour the cheesecake into the crust and chill in the refrigerator 4 hours or overnight, until set.