No Bake Raspberry Cheesecake
Serving Size / Yield
- 8oz. pkg Cream Cheese, softened
- ¾ cup Water
- 2 tbs Plain Yogurt
- ⅓ cup Sugar
- 2 tbs Lemon Juice
- 1 tbs Gelatin Powder
- ¼ cup Water
- 1 cup Crushed Graham Crackers
- 3 tbs. Butter
- 1 Tbs Sugar
- 2/3 Raspberry Jam
Preheat the oven to 350 degrees. (This is to bake the homemade crust.)
Mix together gelatin powder and water in a small bowl.
Add crushed graham crackers, melted butter, and sugar in a bowl and blend.
In a 9 inch cake pan, press the crumbs into the bottom.
Put in the oven and bake for 8 minutes.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, raspberry jam, and gelatin into softened cream cheese and blend well.
Pour the cheesecake mixture into the crust and spread evenly.
Refrigerate for 3 hours.
Garnish with fresh raspberries.