Guilt-Free No-Bake Strawberry Cheesecake

Haven't tried this yet - as soon as the weather gets hotter I will give it a shot - sounds fresh and delicious! Will give my review then! I found this recipe in Woman's Day Magazine.

• Ready In: 25 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• Crust

• 6  whole  low-fat honey graham crackers, crushed to fine crumbs (2 squares each)
• 2  tablespoons butter, melted, mixed with
• 1  tablespoon honey

• Filling

• 1 (3 ounce) box strawberry kiwi gelatin powder
• 2⁄3 cup boiling water
• 1 (16 ounce) container 1% fat cottage cheese
• 2 (8 ounce)  light cream cheese, softened
• 2  tablespoons sugar
• 2  teaspoons  strawberry extract or 1  teaspoon vanilla extract

• Topping

• 1  pint fresh strawberries (about 12 oz.)
• 2  tablespoons  strawberry jelly, melted

• Garnish

• 1  small mint leaf

Directions

1. Coat an 8 X 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer.
3. Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set.
4. Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat.
5. Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.