Give your oven a break with this No-Bake White Chocolate Cheesecake recipe. Each slice of this No-Bake White Chocolate Cheesecake has a delicious layer of cranberry-flavored JELL-O over a shortbread cookie crust. Top your cake off with gelatin-coated cranberries to give it more flavor and color.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup cranberries. Place remaining cranberries in medium saucepan. Add sugar and 1/2 cup water; stir. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat.
- Reserve 1 tsp. dry gelatin mix. Add remaining gelatin mix to cranberry mixture; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
- Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in cookie crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
- Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in COOL WHIP.
- Spoon gelatin mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
- Meanwhile, rinse reserved cranberries; shake gently to remove excess water. Place cranberries in small resealable plastic bag. Add reserved dry gelatin mix; close bag, then shake gently to evenly coat cranberries with gelatin mix. Refrigerate until ready to use.
- Top cheesecake with gelatin-coated cranberries just before serving.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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