food No-Bake Raspberry Cheesecake recipe
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No-Bake Raspberry Cheesecake recipe
    12 servings

Ingredients:

  • Filling
  • 1 cup skim milk
  • 1 cup SPLENDA® No Calorie Sweetener, Granular
  • 1 (.25 ounce) package unflavored gelatin
  • 1 pound fat free cream cheese
  • 8 ounces reduced fat cream cheese
  • 1/2 cup plain nonfat yogurt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  •  
  • Crust
  • 30 Reduced-Fat Chocolate Wafer Cookies
  • 3 tablespoons light margarine
  •  
  • Topping
  • 1/3 cup SPLENDA® No Calorie Sweetener, Granular
  • 1 tablespoon cornstarch
  • 18 ounces no sugar added frozen raspberries

    Instructions:

  • Pour milk and SPLENDA® Granular into a medium saucepan.
  • Sprinkle gelatin over the top.
  • Let stand for 2 minutes (this gives the gelatin a chance to absorb some milk so it won't form lumps when heated).
  • Cook over medium heat until the mixture just begins to bubble, stirring often.
  • Remove from heat and cool at room temperature for approx.
  • 15 minutes.
  • Make crust while the milk mixture is cooling.
  • Melt margarine in a small saucepan.
  • Place cookies in the bowl of a food processor and process until the cookies are finely crushed*.
  • Place crumbs in a medium mixing bowl, add melted margarine and mix until all the crumbs are coated.
  • Press crust into a 9-inch pie tin or an 8-inch springform pan.
  • Set aside.
  • Place cream cheese, and extracts in a medium mixing bowl.
  • Mix on medium speed until there are no visible lumps (approx.
  • 1-2 minutes).
  • Scrape sides.
  • Add yogurt and mix well (approx.
  • 30 seconds).
  • Scrape sides.
  • Add cooled milk mixture.
  • Mix well (approx.
  • 30 seconds).
  • Pour filling over cookie crust.
  • Cover cheesecake with plastic wrap and chill approx.
  • 2 hours.
  • Prepare topping.
  • Thaw raspberries and reserve juice.
  • Pour juice in a small saucepan.
  • Add cornstarch and SPLENDA® Granular.
  • Stir well.
  • Cook over medium- high heat, stirring constantly.
  • Simmer until mixture becomes clear and very thick.
  • Remove from heat and fold into thawed raspberries.
  • Refrigerate until ready to serve.
  • Pour topping over cheesecake just before serving.



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