No-Bake Fruit-Topped Cheesecake

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

  • 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)
  • 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.
  • 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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