No-Bake and Guilt-Free Cheesecake

Healthy Makeover: CheesecakeHealthy Makeover: CheesecakeMove over, New York cheesecake -- there's a newcomer in town. One that has fewer than half the calories and less than 60 percent of the fat, but still boasts the classic's luscious decadence. (A single NY slice saddles you with 20 grams of saturated fat; ours, a mere 7.) The sugary glaze is gone, in favor of fresh raspberries. And with no need to bake, it's a guilt-free treat any fast-moving city (or country) slicker could love.

Serves: 12
Total Time: 35 min
Prep Time: 20 min

Related: 12 Ways to Cut Calories Without Sacrificing Flavor

Ingredients:
- 24 reduced-fat vanilla wafers
- 2 tablespoon(s) butter or margarine, melted
- 1 envelope(s) unflavored gelatin
- 1 large lemon
- 3 tablespoon(s) water
- 1/4 cup(s) water
- 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
- 3/4 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- Raspberries, for garnish

Related: Keep the Oven Off! 8 Healthy No-Cook Recipes

Directions:
1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.

2. In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.

Related: 7 Surprising Cake Mix Recipes

3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.

4. Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.

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