Raspberry souffle cheesecake

Raspberry souffle cheesecake

  • Prep: 15 min
  • Cook Time: 4 hr 15 min
  • Total: 4 hr 30 min
  • Serving: 8 people

This delicious raspberry souffle cheesecake is so sinful, it'll make you feel like you're cheating on your diet. You won't even notice it's light!


  • 3 Honey Maid 40% Less Fat Graham Wafers, crushed (about 3 Tbsp.), divided
  • 2/3 cup boiling water
  • 1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder
  • 1 cup Low-fat cottage cheese
  • 1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product
  • 1-1/2 cups thawed Cool Whip Light Whipped Topping


  1. Sprinkle half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.
  2. Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cottage cheese and cream cheese product; blend well, stopping occasionally to scrape side of blender. Pour into large bowl.
  3. Whisk in Cool Whip until well blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until set. Run knife around rim of pan to loosen cake; remove rim.

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