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No-Bake Strawberry-Raspberry Cheesecake

No-Bake Strawberry-Raspberry Cheesecake
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 12
  • Servings 10

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 2 teaspoons granulated sugar
  • 1/3 cup butter or margarine, melted
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla
  • 1 container (8 oz) frozen (thawed) reduced-fat whipped topping
  • 1 cup sliced fresh strawberries
  • 1 cup raspberry pie filling (from 21-oz can)

Directions

  • 1
    Heat oven to 375°F. In medium bowl, mix crumbs, granulated sugar and melted butter until well blended. Press mixture evenly in bottom of sprayed 9-inch pie plate. Bake about 6 minutes or until lightly browned. Cool 20 minutes.
  • 2
    Meanwhile, in small microwaveable bowl, place water and gelatin. Microwave 20 seconds on High, stirring after 10 seconds, until gelatin is dissolved.
  • 3
    In large bowl, beat cream cheese, powdered sugar, lemon peel and vanilla with electric mixer on low speed about 30 seconds or until smooth and creamy. Add whipped topping; beat about 30 seconds longer or just until blended. Gradually beat in gelatin until well blended. Pour filling evenly over crust. Refrigerate at least 1 hour or until firm.
  • 4
    In medium bowl, mix strawberries the pie filling until well mixed. Spread over top of cheesecake. Store covered in refrigerator.

Expert Tips

  • Uses for the rest of the pie filling: -As a ice cream topping -As pancake topping
  • Use a wet knife to cut cheesecake, wiping it clean after each cut.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
65mg
22%
Sodium
280mg
12%
Potassium
150mg
4%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
5%
Sugars
31g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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