Raspberry Yogurt Cheesecake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 8 min.
Ready in
Ingredients
for
- For Graham Cracker Crust
- 1 ½ cups finely ground Graham crackers
- ⅓ cup granulated sugar
- 6 Tbsps butter (melted)
- ½ cup raspberry preserve
- For Yogurt Filling
- 3 cups Topping (non-dairy; thawed)
- 1 pkg unflavored gelatin (7 g)
- 2 cups low-fat Vanilla yogurt
- For Raspberry Topping
- 1 pkg raspberry gelatin (JELL-O) 4-serving size
- ¾ cup boiling water
- 2 cups fresh Raspberries
Preparation steps
1.
For Graham Cracker Crust:
2.
Preheat oven to 375º F.
3.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into the bottom of a 10-inch springform pan. Bake for 6 to 8 minutes. Remove from oven and allow to cool. Once cooled; spread a very thin layer of raspberry preserves on top of the crust.
4.
For the Yogurt Filling:
5.
In a large bowl, mix together whipped topping and gelatin. Stir in yogurt, stirring until fully incorporated.
6.
Pour mixture on top of prepared graham cracker crust. Freeze for at least 4 hours or overnight.
7.
For Raspberry Topping:
8.
Dissolve the raspberry JELL-O in boiling water. Allow to cool until thickened. Fold in the fresh raspberries. Spoon over the yogurt layer and freeze for at least 1 hour.
9.
Transfer to the refrigerator 30 minutes prior to serving.
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