No-Bake Cranberry-White Chocolate Cheesecake Recipe

Name: No-Bake Cranberry-White Chocolate Cheesecake
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 16 servings, 1 piece (101 g) each
Ingredients: 1 pkg. (340 g) cranberries, divided; 1/4 cup sugar; 1 cup water, divided; 1 pkg. (85 g) Jell-O Raspberry Jelly Powder, divided; 6 Tbsp. butter; 1 pkg. (225 g) Baker's White Chocolate, divided; 15 shortcake biscuits, finely crushed; 2 pkg. (250 g each ) Philadelphia Brick Cream Cheese, softened; 1-1/2 cups thawed Cool Whip Whipped Topping

Ingredients

1 pkg. (340 g) cranberries, divided
1/4 cup sugar
1 cup water, divided
1 pkg. (85 g) Jell-O Raspberry Jelly Powder, divided
6 Tbsp. butter
1 pkg. (225 g) Baker's White Chocolate, divided
15 shortcake biscuits, finely crushed
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1-1/2 cups thawed Cool Whip Whipped Topping

	PREP TIME 45m	COOK TIME 4h	TOTAL TIME 4h45m
YIELD 16 servings, 1 piece (101 g) each

Instructions

1. Reserve 1/4 cup cranberries. Place remaining cranberries in medium saucepan. Add sugar and 1/2 cup water; stir. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat.
2. Reserve 1 tsp. dry jelly powder. Add remaining jelly powder to cranberry mixture; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
3. Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in biscuit crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
4. Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in Cool Whip.
5. Spoon jelly mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
6. Meanwhile, rinse reserved cranberries; shake gently to remove excess water. Place cranberries in small resealable plastic bag. Add reserved dry jelly powder; close bag, then shake gently to evenly coat cranberries with jelly powder. Refrigerate until ready to use.
7. Top cheesecake with jelly powder-coated cranberries just before serving.