No-Bake Cheesecake

Move 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. 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.

Ingredients
24  reduced-fat biscuits

2 tablespoon(s) margarine melted

1 envelope unflavored gelatin, can use vegetarian replacement

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

Directions

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

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 (or use as instructions for your vegetarian type); stir until dissolved. Return to small bowl; let cool.

 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.

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