No-Bake Strawberry-Raspberry Cheesecake

Name: No-Bake Strawberry-Raspberry Cheesecake
Prep time: 30 min
Total time: 1 h 30 min
Yield: 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)

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Prep 30 min
Total 1 hr 30 min
Ingredients 12
Servings 10

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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

tip 1
Uses for the rest of the pie filling: -As a ice cream topping -As pancake topping
tip 2
Use a wet knife to cut cheesecake, wiping it clean after each cut.

Nutrition Information

450 Calories, 26g Total Fat, 5g Protein, 47g Total Carbohydrate, 31g Sugars

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;