Ingredients for Triple Chocolate Raspberry Cheesecake Frozen Yogurt Tart
Cookie Dough Tart Crust
- 1 Pkg Betty Crocker Oatmeal Chocolate Cookie Mix
- ½ c. Butter
- 1 Egg, lightly beaten
- 2 Containers (6 oz.) Yoplait Light Raspberry Cheesecake Yogurt
- 1 (8oz) Package Neufchatel Cheese
- 1 Pkg. Jello Sugar Free Chocolate Pudding Mix
- ¾ c. Skim Milk
- ½ Fresh Raspberries, coarsely chopped
- 1 tbsp. Macadamia Nuts, chopped (if desired)
- ¼ c. White Chocolate chips, melted
- ½ c. Fresh Red Raspberries
- 1 tbsp. Macadamia Nuts, chopped
- Make the tart crust. Preheat oven to 350 F. Add the cookie mix into a mixing bowl and cut in the softened butter until mixture is crumbly. Add egg and mix to thoroughly combine. Press cookie mixture evenly into a 10 inch, non-stick tart pan, being sure to cover the sides all the way to the top of the tart pan. Bake cookie crust for 12-14 minutes or until crust is golden brown. Remove from oven and allow the crust to cool. Gently remove tart crust from pan and place on the intended serving plate. **Note: The crust is thick—so if you desire a thinner crust, simply remove ½ cup, or more if desired, of the cookie dough and bake the “extra” dough as regular cookies on a parchment lined cookie sheet while the tart crust is baking.
- Make the cheesecake filling. In a blender or food processor, add the Neufchatel cheese and the yogurt. Blend to combine. Add the pudding mix and milk, again blending for a few seconds to combine. Gently fold in the raspberries by hand.
- Build the tart. Pour the cheesecake filling evenly into the cooled tart crust. Cover and chill for an hour to allow the ingredients to set up slightly.
- Garnish. Melt the white chocolate chips in a double broiler until they reach a consistency suitable for drizzling. Press fresh raspberries and macadamia nut pieces into the top of the tart and drizzle with white chocolate.
- Freeze and serve. Freeze the tart for at least 4 hours or until tart filling is firm. Remove from freezer 15-20 minutes before serving to allow the tart to soften slightly at room temperature.