Light No-Bake Caramel Raspberry Cheesecake

The deceptively decadent, creamy texture of this lightened-up version of a favourite dessert will trick your guests into thinking they're really splurging!

Yields: 8 to 12 servings Prep. Time: 20 mins
Cooking Time: 10 mins Refrigeration Time: 4 hrs

  • 1 1/4  cups  (310 mL) arrowroot cookies or
  • graham crumbs
  • 1/4  cup  (60 mL) butter, melted
  • 1  pouch (1/4 oz/7 g) unflavoured gelatin
  • 1 cup  (250 mL) 10 % cream or
  • 5 % light cream
  • 8  oz  (250 g) soft caramels, unwrapped (about 30)
  • 1 lb  (450 g) Canadian Light Cream cheese, softened
  • 1/4  cup  (60 mL) sugar
  • 1  tsp (5 mL) vanilla extract
  • 2  cup  (500 mL) fresh raspberries

In a bowl, combine crumbs with butter. Press into bottom of a buttered 8- or 9-inch (20 or 23 cm) springform pan; freeze while preparing filling.

In a bowl, sprinkle gelatin over 1/4 cup (60 mL) of the cream; let stand for 5 min until softened. In a saucepan, combine caramels and remaining cream; heat over low heat, stirring until melted. Set 2 tbsp (30 mL) of the caramel aside in a bowl for garnish; cover and refrigerate. Stir gelatin mixture into saucepan and heat, stirring, for about 1 min, until gelatin is dissolved. Let cool slightly.

In a large bowl, using an electric mixer, beat Cream cheese with sugar until fluffy. Beat in vanilla extract and caramel-gelatin mixture until blended. Sprinkle half of the raspberries over crust and gently drizzle cheese filling over top; smooth top. Refrigerate for about 4 hrs or until set (or up to 1 day).

To serve, arrange remaining raspberries on top of cake. Warm reserved caramel sauce, if necessary, and drizzle over cake. Use a warmed knife to cut.
Light No-Bake Caramel Raspberry Cheesecake Light No-Bake Caramel Raspberry Cheesecake Reviewed by Pastry Recipes on 5:40 PM Rating: 5
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