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No-Bake Cheesecake with Easy Cookie Crust
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No-Bake Cheesecake with Easy Cookie Crust

1 Hr(s) 20 Min(s)
20 Min(s) Prep
1 Hr(s) Cook
Chewy fruit cookies form the crust of this no-bake cheesecake made with lemon gelatin and cottage cheese.
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
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.
2
Stir boiling water into dry gelatin in small bowl at least 2 min. until completely dissolved; cool slightly.
3
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.
Kitchen Tips
Tip 1
Variation
Prepare as directed with chewy fat-free fig-filled cookies, JELL-O Lemon Flavor Sugar Free Gelatin and COOL WHIP FREE Whipped Topping.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 2.5g
3%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 400mg
17%
Total Carbohydrates 46g
17%
Dietary Fibers 1g
4%
Sugars 29g
58%
Protein 8g
16%
Vitamin A
4%
Vitamin C
15%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* 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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