No-Bake Strawberry Cheesecake Recipe

Recipe Ingredients

Crust

6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs

2 Tbsp butter, melted, and mixed with 1 Tbsp honey

Filling

1 box (3 oz) strawberry-kiwi flavor gelatin

2⁄3 cup boiling water

1 tub (16 oz) 1% fat cottage cheese

2 bricks (8 oz each) fat-free cream cheese, softened

2 Tbsp sugar

2 tsp strawberry extract or 1 tsp vanilla extract

Topping

1 pt (about 12 oz) fresh strawberries

2 Tbsp strawberry jelly, melted

Garnish: small mint leaves

Recipe Preparation

1. Coat an 8 x 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.

Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.

Nutrition Facts
Yields 12 servings
164 calories per serving
2g Total Fat
1g Saturated Fat
11mg Cholesterol
420mg Sodium
23g Total Carbohydrates
1g Dietary Fiber
11g Protein