No-Bake Fruit-Topped Cheesecake

Enjoy this irresistibly rich and creamy no-bake cheesecake topped with fruits - perfect dessert for your next party.

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  • prep time 30 min
  • total time 3 hr 50 min
  • ingredients 11
  • servings 10
 

Ingredients

Crust

3/4
cup graham cracker crumbs (12 squares)
2
tablespoons margarine or butter, melted

Filling

1
cup boiling water
1
(3-oz.) pkg. lemon flavor gelatin
1/4
cup orange juice
1
(15-oz.) container light ricotta cheese
1
(8-oz.) container low-fat lemon yogurt
3
tablespoons sugar

Topping

2
tablespoons orange marmalade
1/2
teaspoon lemon juice
1
cup fresh fruit (blueberries, raspberries and/or strawberries)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray bottom of 8 or 9-inch springform pan with nonstick cooking spray. In small bowl, combine crust ingredients; mix well. Press in bottom of sprayed pan. Refrigerate.
  • 2 In medium bowl, combine boiling water and gelatin; stir until dissolved. Stir in orange juice. Refrigerate 20 to 30 minutes or until lukewarm.
  • 3 In food processor bowl with metal blade or blender container, combine ricotta cheese, yogurt and sugar; process until smooth. Gradually add to gelatin mixture in bowl, folding together until completely mixed. Pour into crust-lined pan. Refrigerate 2 1/2 to 3 hours or until firm.
  • 4 Just before serving, run sharp knife around edge of pan. Carefully remove sides of pan. In small bowl, combine orange marmalade and lemon juice; spread over top of cheesecake. Arrange fruit on top. Store in refrigerator.
  • 1 Spray bottom of 8 or 9-inch springform pan with nonstick cooking spray. In small bowl, combine crust ingredients; mix well. Press in bottom of sprayed pan. Refrigerate.
  • 2 In medium bowl, combine boiling water and gelatin; stir until dissolved. Stir in orange juice. Refrigerate 20 to 30 minutes or until lukewarm.
  • 3 In food processor bowl with metal blade or blender container, combine ricotta cheese, yogurt and sugar; process until smooth. Gradually add to gelatin mixture in bowl, folding together until completely mixed. Pour into crust-lined pan. Refrigerate 2 1/2 to 3 hours or until firm.
  • 4 Just before serving, run sharp knife around edge of pan. Carefully remove sides of pan. In small bowl, combine orange marmalade and lemon juice; spread over top of cheesecake. Arrange fruit on top. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
20g
20%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
20%;
Iron
4%;
Exchanges:
1/2 Starch; 1 1/2 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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