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Low-Sugar Cheesecake

By Sophie Pachella


  • 2/3 cup boiling water
  • 1 pkg. (4-serving size) JELL-O® Brand, lemon flavor, sugar-free, low-calorie gelatin
  • 1 cup non fat cottage cheese
  • 1 tub (8 oz.) fat free cream cheese
  • Fat free Redi-Whip® (for decorating – strawberry halves and/or raspberries).


Sprinkle crumbs onto bottom of 8- or 9-inch spring form pan or 9-inch pie plate. Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Decorate. Store leftover cheesecake in refrigerator.