Cheesecake

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Cheesecake

The earliest mention of cheesecake was by Greek physician Aegimus, who wrote a book on the art of making cheesecake. In 1912 James Kraft developed a form of pasteurized cream cheese. In 1928, he acquired the Philadelphia trademark and marketed pasteurized Philadelphia Cream Cheese. This cheesecake recipe utilizes Kraft’s invention. We hope you enjoy this quick and easy snack cheesecake recipe.

Cheesecake

Cheesecake

0 from 0 votes
Prep Time 2 mins
Cook Time 2 mins
Total Time 9 mins
Course Snack
Cuisine American
Servings 8 servings
Calories 174 kcal

Ingredients
  

  • 1 Pan Fifty50 Foods Sugar Free Ready to Eat Graham Cracker Pie Crust
  • 1 pkg Jell-O Sugar Free Cheesecake Pudding
  • 2 Cups Kroger Carbmaster Vanilla Milk
  • 1 container (8 ounce) containers Fat Free Cream Cheese

Instructions
 

  • Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth.
  • Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour.

Nutrition

Calories: 174kcalCarbohydrates: 18gProtein: 7gFat: 7.4gSaturated Fat: 3.8gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 386mgPotassium: 46mgFiber: 1gSugar: 1gImpact Carbs: 17g
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