WHITE CHOCOLATE, BERRY & RHUBARB CHEESECAKE

White Chocolate, Berry & Rhubarb Cheesecake image

Experience the unique taste of White Chocolate, Berry & Rhubarb Cheesecake. Our White Chocolate, Berry & Rhubarb Cheesecake is an amazing no-bake recipe.

Provided by My Food and Family

Categories Home

Time 4h45m

Yield 16 servings

Number Of Ingredients 9

Ingredients

1/2 lb. rhubarb, cut into 1/2-inch pieces (about 2 cups)
1 cup raspberries
1 cup water, divided
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
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
2 cups thawed COOL WHIP Whipped Topping

Steps:

Bring fruit and 1/2 cup water to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until rhubarb is softened, stirring occasionally. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Stir in remaining water.
Pour into shallow 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.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 19 g, Protein 4 g