Low-Fat Lemon Souffle Cheesecake

47  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 8 servings.

Low-Fat Lemon Souffle Cheesecake Recipe


  • 1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided
  • 2/3 cup boiling water
  • 1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
  • 1 cup reduced-fat cottage cheese
  • 1 container (8 oz.) fat-free cream cheese
  • 2 cups thawed frozen fat-free whipped topping


  • Sprinkle  half the crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
  • Add  boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in COOL WHIP.
  • Pour  into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving.

Recipe Tips

Special ExtraGarnish with lemon zest and mint sprigs.

Low-Fat Tropical Dream CheesecakePrepare using JELL-O Orange Flavor Sugar Free Gelatin. Top with 1/2 cup chopped fresh pineapple and 1 kiwi, peeled and sliced, just before serving.


Nutrition Information

Makes 8 servings.
  • Well-being Choice
  • Low Fat
  • Good Source of Calcium
  • Diabetes Center

Carb Choices


Diet Exchange

1 Carbohydrate,1 Meat (L)

Nutrition Notes

If you love lemon, you'll love this low-fat cheesecake. As a bonus, it's a good source of calcium from cream cheese.

Nutrition per serving:

    • Calories 100 
    • Total fat 2 g
    • Saturated fat 1.5 g
    • Cholesterol 10 mg
    • Sodium 330 mg
    • Carbohydrate 11 g
    • Dietary fiber 0 g
    • Total sugars 5 g
    •     Includes added sugars n/a
    • Protein 8 g
    • Vitamin A 10 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 0 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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