There are two kinds of people in the world…those that like cheesecake and those that are wrong.

I happen to adore cheesecake so I hopped into the Fitness & Spice test kitchen and attempted to shave off some of the calories, the guilt, and the work involved and came up with…

No Bake Greek Yogurt Cheesecake (Sorta)

• 8 ounces of homemade Greek “cream cheese” (any flavor will do, I used 2 single serving containers of Chobani lemon)
• 1 tub light cool whip
• 1/2 cup Splenda (go ahead and use sugar or your favorite sugar substitute if you’d like)
• 1 t lemon juice
• 1 reduced-fat graham cracker crust or crushed up graham crackers (I used New Morning organic graham crackers from the Attune Foods family)

In a large bowl whisk together the “cream cheese”, cool whip, Splenda, and lemon juice. I whipped this by hand because it’s a good little tricep workout especially if you forget to thaw the cool whip or give your “cream cheese” time to get to room temperature. Next, taste the batter. It’s good, right? Finally, pour the mixture into the pie crust and toss into the fridge for several hours. Or, do what I did, and break up graham crackers into the bottom of cupcake liners and top with the mixture, refrigerate for a few hours.

My photo does not do this recipe justice so you’ll just have to no-bake it and taste how amazing it is for yourself.

Now I really must go…the College World Series is in town and rumor has it there’s another sweet batter up!