Low Fat Raspberry Cheesecake
Submitted by MRM81
Low-fat raspberry cheesecake with a buttery walnut crust, fluffy marshmallow filling, and jewel-toned berry glaze that cuts back on guilt without sacrificing creamy indulgence.
YIELD
25 servingsPREP
60 minCOOK
30 minREADY
90 minThis lighter take on classic cheesecake layers a crisp brown sugar walnut crust with clouds of marshmallow cream cheese filling, then crowns it all with fresh raspberries suspended in ruby-red glaze.
The secret? Light cream cheese and sugar-free gelatin keep things guilt-free while the marshmallow fluff adds surprising richness.
Chill it until firm, then slice into generous squares that disappear fast at potlucks.
Kitchen Tips
- Press the crust firmly into the pan so it holds together when you cut squares
- Let the glaze cool to lukewarm before spooning over berries to prevent crushing them
- Use a sharp knife wiped clean between cuts for neat, bakery-style squares
Ingredients
Directions
Heat oven to 325℉ (160℃). Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15×10×1 inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator. Makes 25 servings.
Nutrient data per serving: 259 calories; 3 g protein; 40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium
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