No-Bake Strawberry Cheesecake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Easy on the waistband-and on the guilt. Planning tip: Can be made (without the strawberry topping) up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
6 whole lowfat honey graham crackers, crushed to fine crumbs (2 squares each) |
2 tablespoons butter, melted |
1 tablespoon honey |
3 ounces strawberry kiwi gelatin |
2/3 cup boiling water |
16 ounces 1% cottage cheese |
16 ounces fat free cream cheese, softened |
2 tablespoons sugar |
2 teaspoons strawberry extract or 1 teaspoon vanilla extract |
1 pint fresh strawberries (12oz) |
2 tablespoons strawberry jelly, melted |
1 small mint leaf |
Directions:
1. Coat an 8x3-inch springform pan with nonstick spray.
2. Crust: Mix cracker crumbs with butter and honey (pre-mixed into butter) mixture until evenly moistened. Press firmly over bottom and 3/4-inchs up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Puree cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides if springform pan; place cheesecake on serving plate. Spoon on berry mixture and sprinkle with mint leaves.
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