No-bake Orange Cream Cheesecake With Equal Recipe
Ingredients:
1 cup graham cracker crumbs3 tablespoons Equal® Spoonful*
3 tablespoons stick butter, melted
1 cup orange juice
1 envelope unflavored gelatin
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal® Spoonful**
1 teaspoon orange extract (optional)
2 cups light whipped topping
1 can (11 ounces) mandarin oranges, drained, coarsely chopped
Cooking Directions:
Combine all ingredients. Press onto bottom of a 9-inch springform pan. Bake in preheated 350°F oven 10 minutes.Remove from oven and cool on wire rack while preparing filling.
Filling:
1 cup orange juice1 envelope unflavored gelatin2 packages (8 ounces each) reduced fat cream cheese, softened1 cup part-skim ricotta cheese3/4 cup Equal® Spoonful**1 teaspoon orange extract (optional)2 cups light whipped topping1 can (11 ounces) mandarin oranges, drained, coarsely chopped
Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly until gelatin is completely dissolved.
Remove from heat; set aside. Beat cream cheese and ricotta cheese in medium size bowl with electric mixer until smooth and fluffy. Mix in Equal® and orange extract until combined. Stir in gelatin mixture. Place cheese mixture in refrigerator or freezer 20 to 30 minutes to thicken slightly. Fold in whipped topping and orange pieces. Spread evenly over baked crust.
Refrigerate several hours or overnight. To serve, place springform pan on serving plate; remove sides of pan. Garnish with additional orange slices and whipped topping, if desired.
Makes 16 servings.
*May substitute 4 1/2 packets Equal® sweetener.
**May substitute 18 packets Equal® sweetener.
Submitted by: Equal
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Mock Whip Cream Filling, Raisin Sour Cream Pie, Ice Cream Squares, Hazelnut Sour Cream Cake, Mini Pecan Pies & Cream Cheese Pastry
