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