Guilt-Free No-Bake Strawberry Cheesecake |
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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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Haven't tried this recipe, but plan to next weekend. Can be made ahead 3 days without topping. Ingredients:
6 whole low-fat honey graham crackers, crushed to fine breadcrumbs (2 squares each) |
2 tablespoons butter, melted |
1 tablespoon honey, mixed with butter |
1 (3 ounce) box strawberry kiwi gelatin powder |
2/3 cup boiling water |
1 (16 ounce) container cottage cheese |
sugar |
2 teaspoons strawberry extract or 1 teaspoon vanilla extract |
1 pint fresh strawberries (about 12 oz) |
2 tablespoons strawberry jelly, melted |
mint leaf, to garnish (optional) |
Directions:
1. Coat an 8x3-inch springform pan with non-stick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 inches up side of prepared pan. Place in freezer.
3. Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar, and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until filling has set.
4. Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in a bowl; add jelly and gently toss to coat.
5. Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
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