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No-Bake Cheesecake with Easy Cookie Crust

No-Bake Cheesecake with Easy Cookie Crust recipe
photo by:kraft
Chewy fruit cookies form the crust of this easy cheesecake made with lemon gelatin and cottage cheese. Top with fresh fruit for a cool summer dessert.
time
prep:
20 min
total:
1 hr 20 min
servings
total:
8 servings
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What You Need

1
pkg.  (12 oz.) chewy strawberry-filled cookies, divided
1/2
cup  boiling water
1
pkg.  (4-serving size) JELL-O Lemon Flavor Gelatin
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2/3
cup  thawed COOL WHIP LITE Whipped Topping
1
medium  kiwi, peeled, sliced
1/4
cup  raspberries
2
Tbsp.  blueberries
5
 mint sprigs

Make It

STAND 14 of the cookies, with sides touching, around side of 9-inch springform pan. Chop remaining cookies; sprinkle onto bottom of pan. Set aside.

STIR boiling water into dry gelatin in small bowl at least 2 min. until completely dissolved; cool slightly.

PLACE gelatin and cottage cheese in blender container; cover. Blend until smooth; pour into prepared pan. Refrigerate 1 hour or until set. Top with whipped topping, fruit and mint just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Variation
Prepare as directed with chewy fat-free fig-filled cookies, JELL-O Lemon Flavor Sugar Free Gelatin and COOL WHIP FREE Whipped Topping.
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