This is a recipe that I had used a few years ago to make cheesecake. Of course, the non-baked cheesecake tastes different than the baked ones but this is a good idea for times when you are in a hurry and yet want to make a good dessert :)
Ingredients: (Serves 6-8)
- 8 oz Cool Whip Free (take it out 10 minutes before using)
- 16 oz 1/3 less fat Philadelphia Cream Cheese (softened)
- 9 inch reduced fat Graham Cracker Crust/Or you can make your own crust by combing butter and cookie crumbs
- 1/4 cup sugar (can do acc. to taste as well, I have found some recipes which state 1/2 cup)
- 1 pack of Halal Lemon Jello/Jelly
- 1 jar/can of cheesecake topping (I don't like tasting big chunks of fruit so I get Smuckers brand 'Toppings').
Method:
1. In a large bowl, combine whipped cream cheese, lemon jello and sugar for a few minutes until fluffy.
2. Add Cool Whip and whip until smooth. You can use an electric mixer too but make sure you don't over beat (you want soft peaks in the mix, s that it's fluffy and not stiff).
3. In the meantime, you can crush 6 or 7 gram crackers and melt just enough butter (this needs to be adjusted according to how thick you want your crust to be and how big your dish is) to nicely pack the bottom of a springform/any other tray to form the crust.
3. Spoon mixture into pie crust and chill for a few hours, until firm. I usually let it just sit overnight when I can.
Cut into 6/8 equal slices.
Alternate serving option:
Serve just the cheesecake mix as a mousse, with graham crackers on the side as opposed to forming a crust with them.
Picture from: http://www.viecouture.net/wp-content/uploads/2008/02/strawberry_cheesecake_squares.jpg
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