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Raspberry-Chocolate No-Bake Cheesecake
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Raspberry-Chocolate No-Bake Cheesecake

4 Hours 25 Minutes
25 Min Prep
4 Hr 25 Min Cook
Hot out? Oven occupied? This no-bake raspberry-chocolate cheesecake is the way to go. In fact, it's the way to go regardless of the weather or oven.
What You Need
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8 servings
Original recipe yields 8 servings
2 chocolate graham crackers, crushed
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
5 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
2 cups thawed COOL WHIP FREE Whipped Topping
1/2 cup fresh raspberries
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Let's Make It
1
Sprinkle crumbs onto bottom of 9-inch springform pan sprayed with cooking spray.
2
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cheeses; blend until smooth.
3
Pour gelatin mixture into large bowl. Whisk in chocolate until blended. Stir in COOL WHIP. Pour into prepared pan; smooth top with spatula.
4
Refrigerate 4 hours or until set. Remove side of pan just before serving. Top with raspberries.
Kitchen Tips
Special Extra
Garnish with fresh mint sprigs.
How to Store
Store any leftover cheesecake in refrigerator.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 320mg
14%
Total Carbohydrates 25g
9%
Dietary Fibers 2g
7%
Sugars 13g
26%
Protein 9g
18%
Vitamin A
15%
Vitamin C
2%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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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