No-Bake Mexican Flan Cheesecake |
|
 |
Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 16 |
|
Easy to make cheesecake with mexican flavour... Make with spenda, fat-free cheesecake or neufchatal, coolwhip, sugar-free caramel, etc for healthier option. i.e. flavourful enough to use the healthy stuff! Ingredients:
6 almond toast cookies |
2 tablespoons sugar |
1/4 cup butter, melted |
2 tablespoons honey |
1 tablespoon vanilla |
1/4 ounce unflavored gelatin |
24 ounces cream cheese, room temperature |
14 ounces sweetened condensed milk |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
3 cups frozen whipped topping, thawed |
2/3 cup caramel sauce |
raspberries, and mint sprigs for topping |
Directions:
1. Coat 8 springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.
2. In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.
3. On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.
4. Spread into pan. Cover with plastic wrap.
5. Refrigerate until set (at least 8 hours or overnight).
6. To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.
7. Spread caramel sauce on top, letting fall over edges at intervals.
8. Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.
|
|