This recipe is quick, easy, and oh – so creamy. If you have a sweet tooth like I do, this no bake cheesecake is sure to fill that sweet tooth craving. The recipe makes a perfect dessert for Phase II of Carb Light Living™!
Submitted by: Christine Cummins, Nutrition Student, West Chester University, West Chester, PA.
| Nutritional Info |
|---|
| Servings Per Recipe: 8 |
| Calories: 312.25 |
| Total Fat: 20.91 g |
| Cholesterol: 53.03 mg |
| Sodium: 205.3 mg |
| Total Carbs: 29.66 g |
| Dietary Fiber: 9.3 g |
| Protein: 7.6 g |
| Weight Watchers Points: 9 |
Ingredients
- For Crust:
- 1/2 teaspoon Truvia Baking Blend
- 7 GG Bran Crispbread crackers
- 5 tablespoons unsalted butter, melted
- For Filling:
- 2 medium ripened bananas
- 2 cups 1/3 less fat cream cheese
- 2 cups cool whip
- 1/2 cup Truvia Baking Blend
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Directions
- Place GG Bran Crispbread in food processor, process to a crumb.
- Mix together crispbread crumbs and butter. Press in bottom of 9 inch spring form pan.
- In a separate bowl, use electric mixer to combine cream cheese and cool whip.
- Add bananas, lemon juice, and vanilla extract. Continue to combine using electric mixer.
- Add Truvia to mixture and blend.
- Pour cheesecake filling on top of crispbread crust, top with banana slices if desired.
- Refrigerate for two hours.
- Enjoy!
