No-Bake Dream Cheesecake

[celticscryer]

From the Kraft website:

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
2 cups thawed COOL WHIP FREE Whipped Topping

STIR boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl.

ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.


I'm making this now, and I'll let you know how it turns out. I forgot to buy the whipped cream, so I am trying it without (hope it works right! :o ) I also put the mix in cupcake papers, instead of a pie plate. I got 10 mini's that way.

Nutrition breakdown (without whipped cream) for cupcake sized:

Calories: 254 Fat: 4.8 Carbs: 6.4 Sugars: 2

[celticscryer]

I'm back with the reviews! (Yes, I know they haven't been chilling for the full four hours yet, I just couldn't wait any longer! :lol: )

Forgetting the whipped cream is no problem with this recipe. I got a nice, firm, yet jiggly cheesecake texture. Perfect! They taste great. The only thing I'm not loving is the cottage cheese. You can't really taste it, but it didn't breakdown as much as I would have liked in the blending process (I'm not a big fan of cottage cheese to begin with!). I think next time I'll try skim ricotta.

Oh! This works with any SF Jello. I used peach and it's quite yummy! And now that I am moving into P2, I think I may add a few slices of fruit for garnish next time I make this.