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Butterscotch Cream Cheesecake

Low Calorie Recipe

Mini Cheesecakes with vanilla wafers for crusts, a cream cheese filling and strawberry topping.

Butterscotch Cream Cheesecake


2 cups low fat graham cracker crumbs
1/4 cup fat free Promise Ultra margarine, melted
3 tablespoons granulated sugar
16 ounces fat free cream cheese, softened
3/4 cup granulated sugar
1/2 cup Cool Whip Free, thawed
1/4 cup fat free plain yogurt
1/4 cup fat free sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice, bottled
1 tablespoon unflavored gelatin
1 tablespoon water
1/4 cup fat free butterscotch topping

Recipe Directions

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in an 8-inch pie pan. Chill one hour, or until firm. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth.

In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8-inch pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or until set.

Nutrition Information

Makes 8 servings
Calories: 252; Fat: 1g; Protein: 9g; Carbohydrate: 50g; Cholesterol: 11mg; Sodium: 419mg

Calories from Fat: 3 percent