I absolutely love no-bake cheesecake and in searching for South Beach Diet recipes there were lots of mock cheesecakes which I did attempt to make, but it was awful. I went back to my favorite full fat and sugar recipe and tweaked it to fit the diet guidelines. The nuts are a little different than your normal graham cracker crust, but it tastes pretty darn good and not much at all like diet food.
Ingredients:1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
2 cups thawed COOL WHIP FREE Whipped Topping (whipped Light Double Cream)
3/4 cup Splenda
1/2 cup no-fat plain yogurt
1 tsp vanilla
1 cup finely chopped almonds (or walnuts would work well too)
2 Tbsp I Can't Believe It's Not butter or other butter substitute, melted
1 Tbsp Splenda
Combine almonds, butter, and Splenda. Press into the bottom of a 8x10 inch pan. In a bowl, cream together cream cheese, yogurt, Splenda and vanilla. Add whipped topping and stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set.
***Note: For Phase 1 you could use sugar-free chocolate sauce for a topping. In Phase 2, you can add fresh strawberries, blueberries and other approved fruit.