Strawberry Banana Cheesecake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A creamy and smooth cheesecake with a macaroon crust. Ingredients:
1 (3 oz. box) strawberry banana gelatin mix. |
6.5 oz. coconut macaroons, about 12 |
1 pkg. (8 oz.) cream cheese or light cream cheese, at room temp. |
1 (8oz.) container whipped topping, thawed |
1 cup ricotta cheese |
Directions:
1. Take 12 paper cubcake liners and place in muffin pan.
2. Pulse coconut macaroons about 5 times in a food processor, or until fine crumbs form.
3. Place about 1 Tbsp. of coconut macaroons in each cubcake liner and press crumbs into the bottom.
4. Add 2/3 cup of boiling water to gelatin mix and stir together for about 2 min, or until mix dissolves. Let cool for 5 min.
5. Puree for 2 min., in a clean food processor , ricotta cheese, gelatin mix, and cream cheese.
6. Transfer mixture to a bowl and fold in 1-1/2 cups whipped topping.
7. Divide mixture evenly among prepared crust. Chill 2 hrs.
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