Raspberry Dream Cheesecake

Featuring a chocolate cookie base and a raspberry glaze, this sumptuous, no-bake cheesecake sets up quickly in our Springform Pan.

Ingredients

  • 15 creme-filled chocolate sandwich cookies, finely chopped (1 1/2 cups)
  • 3 tablespoons butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup milk
  • 1 lemon
  • 1 package (3.4 ounces) cheesecake instant pudding and pie filling
  • 1 container (12 ounces) frozen whipped topping, thawed, divided
  • 1/3 cup seedless raspberry jam

Directions

  1. Finely chop cookies using Food Chopper. Place butter in Small Micro-Cooker®; microwave on HIGH 30 seconds or until melted. Add cookie crumbs; mix well. Press crumb mixture onto bottom of Springform Pan. Refrigerate crust while preparing filling.

  2. Place cream cheese in Classic Batter Bowl; whisk until smooth using Stainless Whisk. Gradually whisk in milk; whisk until smooth. Zest lemon using Microplane® Adjustable Fine Grater to measure 1/2 teaspoon zest. Using Juicer, juice lemon to measure 1 teaspoon juice. Add zest, juice and pudding mix to cream cheese mixture; whisk vigorously until mixture begins to thicken. Add 3 cups of the whipped topping to cream cheese mixture; mix until well blended using Small Mix 'N Scraper®. Spread filling evenly over crust using Large Spreader.

  3. Spread 1/2 cup of the remaining whipped topping evenly over filling using Small Spreader. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Set aside for garnish.

  4. Place jam in Small Batter Bowl; whisk until smooth using Stainless Mini Whisk. Pour jam evenly over surface of filling, carefully spreading to within 1/4 inch of edge using clean Small Spreader. Refrigerate 30 minutes. Run releasing tool around sides of dessert; release collar from pan and carefully remove. Pipe a whipped topping border around top edge of dessert. Cut into wedges using Slice 'N Serve®.

Yield:

  • 12  servings

Nutrients per serving:

Calories 360, Total Fat 24 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 31 g, Protein 4 g, Sodium 360 mg, Fiber 0 g

Cook's Tips:

To soften both packages of cream cheese, microwave on HIGH 60 seconds or until softened.

Reduced-Fat (Neufchatel) cream cheese and light whipped topping can be substituted for the cream cheese and whipped topping, if desired.

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