NO-BAKE WHITE CHOCOLATE CHEESECAKE

No-Bake White Chocolate Cheesecake image

Give your oven a break with this No-Bake White Chocolate Cheesecake recipe. Each slice of this No-Bake White Chocolate Cheesecake has a delicious layer of cranberry-flavored JELL-O over a shortbread cookie crust. Top your cake off with gelatin-coated cranberries to give it more flavor and color.

Provided by My Food and Family

Categories Recipes

Time 4h45m

Yield 16 servings

Number Of Ingredients 9

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Ingredients

1 pkg. (12 oz.) cranberries, divided
1/4 cup sugar
1 cup water, divided
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin, divided
6 Tbsp. butter
2 pkg. (4 oz. each) BAKER'S White Chocolate, divided
30 square shortbread cookies, finely crushed (about 2 cups)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Reserve 1/4 cup cranberries. Place remaining cranberries in medium saucepan. Add sugar and 1/2 cup water; stir. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat.
Reserve 1 tsp. dry gelatin mix. Add remaining gelatin mix to cranberry mixture; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in cookie crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in COOL WHIP.
Spoon gelatin mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
Meanwhile, rinse reserved cranberries; shake gently to remove excess water. Place cranberries in small resealable plastic bag. Add reserved dry gelatin mix; close bag, then shake gently to evenly coat cranberries with gelatin mix. Refrigerate until ready to use.
Top cheesecake with gelatin-coated cranberries just before serving.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g