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12 servings, 1 cheesecake (43 g) each
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For cheesecakes with a smoother texture, blend cottage cheese in blender until smooth before using as directed.
Place cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Roll a rolling pin across the bag until fine crumbs form.
Garnish with fresh raspberries just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
cannot print the recipes anymore
Great for a quick, light dessert. Good to use a pestle to tamp down cookie crumbs.
I am a big cheesecake fan and I make all kinds of them. This is a nice quick light treat. Looks just like the picture. I have made these for BBQs and they are the first treat to go.