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Preparation
Heat oven to 350°F (180°C).
Spray bottom of 9-inch (23 cm) pie plate with non-stick cooking spray.
Combine crust ingredients and firmly press onto bottom and up sides of pie plate.
Bake 8 minutes.
Cool on wire rack.
In small microwavable measuring cup, add cold water and sprinkle with gelatin; stir and let stand two minutes until gelatin has expanded and solidified.
Microwave on High power 30 to 40 seconds to turn gelatin back to a liquid.
In medium bowl, beat cream cheese on medium speed until light and fluffy.
Add yogurt, dissolved gelatin and chopped strawberries; beat until smooth.
Pour into baked crust.
Refrigerate until set; at least 3 hours.
Prepare strawberry topping by sprinkling sliced strawberries with sugar; let stand 10 minutes.
Serve over sliced cheesecake.
Make it Mango-Strawberry! Use Yoplait® Yopa!™ Greek Yogurt – Mmmm Mango Tango instead of the Strawberry Cheesecake flavour.