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Key Lime Cheesecake w/ Strawberries & Fresh Mint

Source of Recipe

Chefal


List of Ingredients

12 whole low-fat honey graham crackers, broken into small pieces
2 tablespoons reduced-fat margarine
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) nonfat cream cheese
1 container (8 ounces) plain nonfat yogurt
2/3 cup powdered sugar
1/4 cup lime juice
8 packets sugar substitute or equivalent of 1/3 cup sugar, divided
2 teaspoons lime peel
1-1/2 teaspoons vanilla
3 cups fresh strawberries, quartered
2 tablespoons finely chopped mint leaves



Recipe

Preheat oven to 350°F.
Coat 9-inch springform baking pan with nonstick cooking spray; set aside.

Place graham cracker pieces and margarine in food processor or blender; pulse until coarse in texture.
Gently press crumb mixture on bottom and up 1/2 inch side of pan.

Bake 8 to 10 minutes or until lightly browned; cool completely on wire rack.

Beat cream cheese, yogurt, powdered sugar, lime juice, packets sugar substitute, lime peel and vanilla in large bowl with electric mixer at high speed until smooth.
Pour into cooled pie crust.
Cover with plastic wrap; freeze 2 hours or refrigerate overnight.

Combine strawberries, remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving; set aside.

Just before serving, spoon strawberry mixture over cheesecake.