Raspberry-Swirled Cheesecake

Raspberry-Swirled Cheesecake

Raspberry-Swirled Cheesecake


Makes 9 servings


14 chocolate sandwich cream cookies
3 tablespoons margarine or butter, melted
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2-1/2 cups thawed frozen nondairy whipped topping
1/4 cup seedless raspberry jam
Mint leaves and fresh raspberries (optional)


  1. Place cookies in food processor or blender; process with on/off pulses until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 8-inch springform pan; refrigerate.
  2. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar; beat well. Add lemon juice and vanilla; beat until smooth. Add whipped topping; stir with mixing spoon until blended. Pour into prepared crust.
  3. Make 20 to 25 holes in cheesecake with teaspoon. Stir jam until smooth.* Place jam in holes. Gently swirl jam with tip of knife.
  4. Refrigerate cheesecake 2 hours. Garnish with mint leaves and fresh raspberries, if desired.

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