No-Bake Raspberry Cheesecake

Cooking Recipes Catalogue

Sweetened raspberries top this no-bake cream cheese and yogurt cheesecake in a chocolate wafer crust.

INGREDIENTS (for 1 servings):


  • 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.

  • *Place cookies in a plastic bag and crush with a rolling pin if a food processor is unavailable.

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