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Raspberry Souffle Cheesecake
Raspberry Souffle Cheesecake

Raspberry Souffle Cheesecake

10 Review(s)
Healthy Living
Cook Minutes 4 Hr 15 Min
Prep : 15 Min Cook: 4 Hr
Pressed for time planning a special occasion? Try this no-bake raspberry cheesecake that can be made-ahead.
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What do I need ?
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 40% less fat graham wafers, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder
1 cup low fat cottage cheese
1 cup Philadelphia 95% Fat Free Cream Cheese Product
1-1/2 cups thawed Cool Whip Light Whipped Topping
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How do I make it ?
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Step 1
Sprinkle half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.
Step 2
Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cottage cheese and cream cheese product; blend well. Pour into large bowl.
Step 3
Whisk in Cool Whip until blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until firm. Run knife around rim of pan to loosen cake; remove rim.
Kraft Kitchen Tips!
Special Extra
Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.
Substitute a 9-inch pie plate for the springform pan.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 3 g
15 %
Cholesterol 5 mg
Sodium 410 mg
17 %
Carbohydrate 9 g
Fibre 0 g
Sugars 6 g
Protein 8 g
Vitamin A
2 %
Vitamin C
0 %
6 %
0 %
8 servings, 1/8 recipe (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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