Delicious No-bake Lemon Cheesecake

Delicious, fluffy, no-bake lemon cheesecake. In this cheesecake we are using Philadelphia cream cheese and the crust is made of whole-wheat biscuits. Its advantage over regular cheesecakes is, that this one has lower levels of calories, sugar and fat, and higher level of protein content. Try it for sure, its fresh taste will delight your taste buds, especially during the summer.

This no-bake lemon cheesecake is easy to prepare. As a basis of filling, we use low fat Greek yoghurt and cream cheese. It can be sweetened with cane sugar or with xylitol for more diet version. In this case it will contain even less carbohydrates and sugar. If you want to increase the protein content even more, you can also stir protein powder (best vanilla or lemon flavor) into the filling. Finally, I also like to add fresh pineapple into this cheesecake to make this dessert a little more exotic.

Each single piece of this healthy lemon cheesecake enchants you with a delicate lemon aroma and a delicious creamy flavor. If you like more sour desserts, you will come into your own with this one.

Instructions

1. Crumble biscuits finely and stir them with 3 to 5 tablespoons of milk.
2. Push the formed dough into a cake mold with a diameter of about 20cm (8in) and place it in a refrigerator.
3. Leave the Philadelphia cheese to soften at the room temperature and after about half an hour stir it with yogurt.
4. When these two ingredients joined with no lumps left, add lemon juice, cane sugar, stevia and also 2 tablespoons of gelatin and beat the mass for at least 5 minutes. The more you beat it, the more fluffy will the filling be.
5. Pour the finished filling onto a prepared crust and decorate the cheesecake with pineapple.
6. Place cheesecake in the fridge to set for at least 5 hours.