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No-Bake Cheesecake

4 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Crust:
1 cup graham wafer crumbs
2 tsp granulated sugar
2 Tbsp melted butter
Filling:
1 envelope unflavoured gelatin
1/4 cup cold water
1 pkg (250 g) light cream cheese, softened
1 cup light ricotta cheese (2%)
3/4 cup granulated sugar
1/2 cup low-fat plain yogurt
1 tsp vanilla
1 Tbsp grated lemon rind
3 Tbsp lemon juice
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Let's Make It
1
Crust: Mix together crumbs, sugar and butter. Press into bottom of 8-9 inch springform pan. Place in freezer to chill while making filling.
2
Filling: In glass measuring cup, sprinkle gelatin into water, let stand for 1 minute. Microwave on High for about 40 seconds or until gelatin is dissolved and liquid is clear, let cool slightly.
3
With electric mixer, beat together cream cheese and ricotta, add sugar gradually, beating well until smooth. Beat in yogurt, vanilla, lemon rind, lemon juice, and dissolved gelatin. Pour over curst.
4
Chill until firm, at least 4 hours. (Can be covered with plastic wrap and refrigerated for up to 2 days). To serve, cut into wedges. Spoon fruit over each wedge.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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