Very Raspberry Cheesecake
Raspberries abound in this light and airy cheesecake, made with marshmallow creme and non-dairy whipped topping.
1 1/2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon peel
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 pint red raspberries, rinsed and drained
- For Crust: Combine wafer crumbs and butter in a small bowl; press into bottom of a 9-inch springform pan. Refrigerate.
- For Filling: In a small saucepan, soften gelatin in cold water; stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing with an electric mixer on medium speed until well blended. Blend in lemon juice and lemon peel. Beat in marshmallow creme and fold in whipped topping.
- In a blender or food processor, purée raspberries; fold into cream cheese mixture. Spoon into prepared pie crust and refrigerate until firm.
Makes 8 servings.