No-Bake Fruit-Topped Cheesecake

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

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)

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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