Zutaten für Guilt Free No Bake Strawberry Cheesecake
- Low Fat Honey Graham Crackers
- ¼ cup (½ stick) melted unsalted butter
- Honey
- Strawberry Kiwi Gelatin Powder
- ½ cup boiling water
- 1% Fat Cottage Cheese
- Light Cream Cheese
- ½ cup granulated sugar
- Strawberry Extract
- Fresh Strawberries
- Strawberry Jelly
- Mint Leaf
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Zubereitung von Guilt Free No Bake Strawberry Cheesecake
- Coat an 8 x 3-inch springform pan with nonstick spray.
- **Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and ¾ inch up the sides of the prepared pan.
- Place the crust in the freezer while you prepare the filling.
- **Filling:** In a 1-cup liquid measuring cup, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over ½ cup boiling water. Stir until the gelatin is completely dissolved.
- In a food processor, puree 16 ounces (2 cups) of cottage cheese until completely smooth and creamy.
- Add the dissolved gelatin, 16 ounces (2 packages) cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract to the food processor.
- Process until the mixture is thoroughly blended and smooth.
- Pour the filling into the prepared crust.
- Smooth the top with a spatula.
- Cover the pan and refrigerate for at least 4 hours, or until the filling has completely set.
- **Topping:** Wash and dry 1 pint of fresh strawberries. Remove the stems and cut each strawberry into quarters lengthwise.
- In a medium bowl, gently toss the quartered strawberries with ¼ cup strawberry jelly.
- Once the cheesecake is set, carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
- Spoon the strawberry mixture over the top of the cheesecake and garnish with fresh mint leaves.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
55g
Fat
35g
Carbs
5g
