Recipe Image

Berry-Topped Cheesecake

  • 45 m
  • 4 h 55 m
Diabetic Living Magazine
“A pretzel-and-almond crust topped with a creamy filling that's studded with fresh fruit-now that's a cheesecake like no other!”


    • 1½ cups small pretzel twists (2 ounces)
    • 2 tablespoons sliced almonds, toasted
    • 3 tablespoons butter, melted
    • ⅓ cup water
    • 1 envelope unflavored gelatin
    • 12 ounces reduced-fat cream cheese, softened
    • 8 ounces reduced-fat sour cream
    • ¼ cup confectioners' sugar
    • ½ teaspoon almond extract
    • 4 ounces frozen light whipped dessert topping, thawed
    • 1 cup quartered or halved fresh strawberries, divided
    • 1 cup fresh blackberries or blueberries, divided


  • 1 In a food processor, combine pretzels and almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture in to the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
  • 2 Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
  • 3 In a large bowl, combine cream cheese, sour cream, confectioners' sugar and almond extract; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping.
  • 4 Spread half of the filling evenly over cooled crust. Top with half of the strawberries and half of the blackberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining strawberries and blackberries.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019