No Bake Honey Cheesecake Recipe

Cheese cake is one of my all-time favorite desserts. Almost every time when we eat dinner out, I order some type of cheesecake for dessert. While its typically fattening, I do enjoy it!

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If you enjoy eating cheesecake and are looking for a low-calorie version that’s easy-to-make…I’ve got the perfect recipe for you! Today’s guest-post is courtesy of Blue Isle Mediterranean Yogurt Spreads.

Blue Isle is made from the healthy goodness of fresh, rBST-free milk, including live active and probiotic cultures, and calcium but no added sugar. Blue Isle contains 180% less sodium per serving than the leading cream cheese. With only 60 calories and 6g of fat per 2 tbsp. serving, Blue Isle has nearly 40% fewer calories and fat than the leading cream cheese. Blue Isle is both natural and OU Kosher certified.

No Bake Honey Cheesecake Recipe

1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 x 8 oz. Blue Isle Honey Yogurt Spread
2 teaspoons lemon juice
1/3 cup white granulated sugar
Optional: Berries for topping

In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch spring form pan. Chill until firm.

In a medium bowl, beat together the Blue Isle Honey Yogurt Spread and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the spring form pan.

Blue Isle Whipped Cream:

1 cup heavy cream chilled
1/2 cup Blue Isle Mediterranean Yogurt Spreads – original flavor

In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.

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