Raspberry Souffle Cheesecake

255 8 servings, 1/8 recipe (53 g) each
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8 servings, 1/8 recipe (53 g) each

Pressed for time planning a special occasion? Try this no-bake raspberry cheesecake that can be made-ahead.

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What You Need

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Make It

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  • Sprinkle half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.
  • Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cottage cheese and cream cheese product; blend well. Pour into large bowl.
  • Whisk in Cool Whip until blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until firm. Run knife around rim of pan to loosen cake; remove rim.

Special Extra

Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.


Substitute a 9-inch pie plate for the springform pan.


  • 8 servings, 1/8 recipe (53 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1/2 Carbohydrates
  • 1/2 Meat & Alternatives
  • 1 Fats

Nutrition Bonus

You're sure to love the creamy raspberry flavour of this delectable cheesecake that can be part of a healthy eating plan.

Nutritional Information

Serving Size 8 servings, 1/8 recipe (53 g) each
Calories 110
% Daily Value
Total fat 4g
Saturated fat 3g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 9g
Dietary fibre 0g
Sugars 6g
Protein 8g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 0 %DV

* 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.

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