Light No-Bake Caramel Raspberry Cheesecake

The deceptively decadent, creamy texture of this lightened-up version of a favourite dessert will trick your guests into thinking they're really splurging!

  • Prep: 20 min
  • Cooking: 10 min
  • Refrigeration: 4 h
Yields 8 - 12 servings
light no bake caramel raspberry cheesecake

Ingredients

  • 1 1/4 cups (310 mL) arrowroot cookies or graham crumbs
  • 1/4 cup (60 mL) butter melted
  • 1 pouch (1/4 oz/7 g) unflavoured gelatin
  • 1 cup (250 mL) 10 % cream or 5 % light cream
  • 8 oz (250 g) soft caramels unwrapped (about 30)
  • 1 lb (450 g) Canadian Light Cream cheese softened
  • 1/4 cup (60 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 2 cup (500 mL) fresh raspberries

Preparation

In a bowl, combine crumbs with butter. Press into bottom of a buttered 8- or 9-inch (20 or 23 cm) springform pan; freeze while preparing filling.

In a bowl, sprinkle gelatin over 1/4 cup (60 mL) of the cream; let stand for 5 min until softened. In a saucepan, combine caramels and remaining cream; heat over low heat, stirring until melted. Set 2 tbsp (30 mL) of the caramel aside in a bowl for garnish; cover and refrigerate. Stir gelatin mixture into saucepan and heat, stirring, for about 1 min, until gelatin is dissolved. Let cool slightly.

In a large bowl, using an electric mixer, beat Cream cheese with sugar until fluffy. Beat in vanilla extract and caramel-gelatin mixture until blended. Sprinkle half of the raspberries over crust and gently drizzle cheese filling over top; smooth top. Refrigerate for about 4 hrs or until set (or up to 1 day).

To serve, arrange remaining raspberries on top of cake. Warm reserved caramel sauce, if necessary, and drizzle over cake. Use a warmed knife to cut.

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Nutrition

Nutritional Information

per serving
Energy: 288 Calories
Protein: 6 g
Carbohydrate: 33 g
Fat: 15 g
Fibre: 1.6 g
Sodium: 307 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 120 mg
Vitamin B12: 26 %
Riboflavin: 12 %
Vitamin A: 12 %
Phosphorus: 11 %