• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • Crust:
  • 1 cup graham cracker crumbs
  • 3 tablespoons margarine
  • 2 tablespoons sugar or 3 sugar substitute packets
  • Filling:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 pkg. (8 oz.) light cream cheese
  • 3 tablespoons sugar or 4 sugar substitute packets
  • 1/8 teaspoon ground ginger
  • 1/2 cup skim milk
  • 16 ounces low-fat peach yogurt
  • Topping:
  • 2 fresh peaches, pitted, peeled, sliced
  • 1 tablespoon lemon juice


  • Crust: Stir together crumbs, margarine and 2 tablespoons sugar in small bowl; press onto bottom of 9-inch springform pan. Chill.
  • Filling: Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 tablespoons sugar and ginger in large mixing bowl at medium speed until well blended. Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake.

Categories: No Bake/Cook 
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