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No Bake Fruit Cheesecake

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Ingredients
  Shredded crushed wheat 3⁄4 Cup (12 tbs)
  Sugar substitute/2 tablespoons granulated fructose 1 1⁄2 Teaspoon
  Melted margarine/Butter 2 Tablespoon
  Low fat cream cheese 1 1⁄2 Cup (24 tbs) (At Room Temperature)
  Part skim ricotta cheese 1 Cup (16 tbs) (At Room Temperature)
  Granulated fructose 4 Tablespoon
  Eggs 2 , separated
  Fruit flavored sugar free gelatin 7⁄20 Ounce (1 Small Box)
  Plain gelatin 1 Tablespoon
  Cold water 2 Tablespoon
  Boiling water 3⁄4 Cup (12 tbs)
  Ice cubes 1 Cup (16 tbs)
  Sugar substitute/1/2 teaspoon granulated fructose 1⁄8 Teaspoon (1 Package)
  Chopped strawberries 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 350°.
In a small bowl, mix the shredded wheat, sugar substitute, and margarine.
Spread on bottom and sides of a 9-inch deep-dish pie pan or 8 1/2 x 8 1/2-inch square baking dish.
Bake 5 to 10 minutes until browned.
Cool thoroughly.
In a large bowl, cut cream cheese into chunks and add ricotta cheese.
With electric mixer on medium speed, beat until smooth.
Gradually add fructose and beat thoroughly.
Add the egg yolks.
Beat until very smooth.
Set aside.
In a medium bowl, mix the 2 gelatins together.
Add cold water and mix.
Add the boiling water and stir until gelatin is completely dissolved.
Add the ice cubes.
Stir constantly until mixture begins to gel.
Remove and discard unmelted ice cubes.
Beat with mixer until frothy.
Add to cream cheese mixture and continue beating until smooth and fluffy.
In a very clean small bowl, beat egg whites until stiff peaks form.
Fold into cheesecake mixture very carefully.
Spread half of the mixture onto the cooled crust.
Mix sugar substitute and strawberries.
Stir strawberries into the remaining cheesecake mixture in bowl.
Spread on top of the first layer.
Refrigerate 2 hours or more.
Just before serving, you may want to garnish each piece with a strawberry.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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